For the best texture, cook the lentils and rice until thick and creamy. Avoid draining the mixture, as its starch helps bind the bake together.

Cook the mushrooms and courgette until their excess moisture evaporates to prevent a watery casserole.

For an extra cheesy version, add more grated cheddar or substitute part of the cheddar with mozzarella.

For additional heat, increase the cayenne pepper or add chili flakes or a little hot sauce.

For a Mediterranean-inspired variation, replace the smoked paprika with dried oregano and basil. Add sun-dried tomatoes, spinach, olives, or crumbled feta.

For a vegan version, replace the cheddar with dairy-free melting cheese and use vegan-friendly vegetable stock.

Additional vegetables such as carrots, spinach, peas, broccoli, or sweetcorn can be included. Cook firm or moisture-rich vegetables before adding them.

Cooked brown rice can replace white rice, but it should be prepared separately because it requires a longer cooking time.

Serve with a crisp green salad, steamed broccoli, roasted carrots, sautéed green beans, or cucumber and tomato salad.

For extra creaminess, serve with a spoonful of plain yogurt or sour cream.

For make-ahead preparation, cook the lentils, rice, and vegetables in advance. Assemble with the cheese, refrigerate promptly, and bake within 24 hours.

Cool leftovers quickly and refrigerate promptly in airtight containers. Because the recipe contains cooked rice, use refrigerated leftovers within 24 hours for a cautious approach.

Freeze cooled individual portions in freezer-safe containers for up to 2–3 months for the best quality.

Reheat in a covered oven-safe dish at 180°C (350°F) until piping hot throughout. Add a splash of vegetable stock if the mixture appears dry.

Alternatively, microwave individual portions in short intervals until steaming hot throughout. Reheat each portion only once.

Nutrition values are approximate per serving and depend on the ingredients and brands used.