Preheat oven to 200℃.
For the cheese, add all ingredients to a blender, blitz and leave aside in the fridge.
Boil the lentils in a saucepan or slow cooker and then simmer for 30 minutes. When cooked, drain and leave aside.
For the filling, lightly brush aubergine discs with a little oil then place on a flat baking tray to cook for 20-25 minutes, flipping over halfway. Remove and leave aside.
In another dish or tray, add the tomatoes, garlic, onion, peppers and herbs, drizzle with oil and roast for 25 minutes.
Remove from oven and leave to cool before adding to a blender and blitzing into a smooth creamy tomato sauce.
Add the lentils to the tomato sauce and mix to incorporate well.
In a deep baking dish, add a third of the lentil tomato sauce mix and cover with a layer of aubergine discs.
Continue the layering another 2 times or until mix and aubergines are finished.
Scoop cheese on top, a spoonful at a time.
Place in the oven for 40 minutes to cook through.
Remove and leave to rest for 5 minutes before serving.