For the Checca Sauce: Combine the cherry tomatoes, scallions, garlic, basil, and oil in a processor. Pulse the tomatoes until they are coarsely chopped, being careful not to puree. Set aside. Season the sauce with salt and pepper.
For the Lentil Loaf: Place the lentils in a large saucepan of cold water. Bring the water just to a boil over high heat. Carefully drain the boiling water and rinse the lentils. Meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. Add the rice and return the liquid to a boil. Decrease the heat to low, cover the rice, and gently simmer without stirring for 10 minutes. Stir in the lentils, onion, carrot, and celery. Cover and continue cooking without stirring until the rice and lentils are tender and the liquid is absorbed, about 30 minutes longer. Turn off the heat. Sprinkle the corn over the rice and lentils and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Cover and let stand for 5 more minutes.
Meanwhile, preheat the oven to 350 degrees F.
Spread 1 tablespoon of the butter over a 10 by 4 1/2 by 3-inch loaf pan. In a heavy, large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and squeeze the excess liquid from the spinach. Transfer the spinach to a work surface and coarsely chop.
In a large bowl, gently mix the lentil mixture, spinach, 1 cup of the mozzarella cheese, eggs, 1/4 cup of Parmesan cheese, basil, salt, pepper, and half of the checca sauce. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in a row over the lentil mixture. Sprinkle with the remaining 1/2 cup of mozzarella cheese and 2 tablespoons of Parmesan cheese. Dot the top with the remaining 1 tablespoon of butter.
Bake uncovered until the loaf is heated through and the topping is melted and starting to brown, about 30 minutes. Let cool for 15 minutes. Slice the loaf into 2-inch slices, arrange on plates, and serve with the remaining checca sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	866.65 Kcal (3628 kJ)
Calories from fat	345.8 Kcal
		% Daily Value*
Total Fat	38.42g	59%
Cholesterol	149.24mg	50%
Sodium	1810.08mg	75%
Potassium	1453.32mg	31%
Total Carbs	94.82g	32%
Sugars	11.22g	45%
Dietary Fiber	18.79g	75%
Protein	38.17g	76%
Vitamin C	33.8mg	56%
Vitamin A	0.2mg	8%
Iron	6.9mg	38%
Calcium	503.7mg	50%

Amount Per 100 g
Calories	147.54 Kcal (618 kJ)
Calories from fat	58.87 Kcal
		% Daily Value*
Total Fat	6.54g	59%
Cholesterol	25.41mg	50%
Sodium	308.15mg	75%
Potassium	247.41mg	31%
Total Carbs	16.14g	32%
Sugars	1.91g	45%
Dietary Fiber	3.2g	75%
Protein	6.5g	76%
Vitamin C	5.8mg	56%
Iron	1.2mg	38%
Calcium	85.7mg	50%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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