Vegetarian Italian 'beef' Bake

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

In a large skillet, sauté 1 finely chopped yellow onion and 2 cloves minced garlic in 2 tablespoons of olive oil until softened, about 5 minutes.

Add 1 pound of finely chopped cremini mushrooms and cook until they release their moisture and start to brown, about 8 minutes.

Stir in 1 cup of cooked green lentils, 1 (14.5 ounce) can of diced tomatoes (undrained), 1 teaspoon of dried oregano, 1/2 teaspoon of dried basil, 1/4 teaspoon of red pepper flakes, and salt and black pepper to taste. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.

Evenly spread the lentil and mushroom mixture into the prepared baking dish.

In a separate bowl, combine 1 (15 ounce) container of whole milk ricotta cheese, 1/2 cup of grated Parmesan cheese, 1/4 cup of chopped fresh parsley, and 1 large egg, lightly beaten. Mix well.

Spoon the ricotta mixture evenly over the lentil mixture. Top with an additional 1/4 cup of grated Parmesan cheese.

Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the mixture is bubbly.

Let it rest for 10 minutes before slicing and serving.