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Preheat your oven to 190°C fan.
Put the drained lentils into a mixing bowl with the passata and garlic. Add dash of olive oil and seasoning with salt to taste.
In a separate bowl toss the courgettes with the pesto, a tablespoon of olive oil, and a good squeeze of lemon juice. Season with salt and pepper and mix well so that the pesto coats the courgettes.
Layer up a small baking dish or roasting tray with two layers each of the lentils and courgettes.
Crack the egg into a bowl and beat it with a fork. Add the ricotta, parmesan and thyme. Grate in a modest amount of nutmeg. Add a pinch of salt, and generous grind of pepper. Beat the mixture together with the fork and spoon it evenly over the top of the bake.
Pop in the oven and bake for 40-45 minutes, until golden on top, bubbling at the sides and piping hot in the centre.