Ingredients
Scale
- 250 g penne or ziti pasta
- 1 onion
- 3 garlic cloves
- 200 g finely chopped mushrooms
- 100 g cooked lentils
- 3 tbsp olive oil (for both ragu and béchamel)
- 500 ml plant milk (soy or oat)
- 4 tbsp all-purpose flour
- 2 tbsp nutritional yeast
- 2 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp smoked paprika
- 1 tbsp tomato paste
- 2 tsp soy sauce or tamari
- 1 tbsp balsamic vinegar
- 1 tin chopped tomatoes
- Salt & pepper
- Vegan parmesan or breadcrumbs
Instructions
- 1. Cook the pasta al dente in salted boiling water. Drain and set aside.
- 2. In a skillet over medium heat, sauté chopped onion in olive oil until translucent. Add minced garlic and cook until fragrant.
- 3. Stir in spices, tomato paste, soy sauce, balsamic vinegar, chopped tomatoes, lentils, and mushrooms; season with salt and pepper. Simmer for about 10 minutes.
- 4. In another pan, make the béchamel by whisking olive oil and flour until smooth; gradually add plant milk while whisking until thickened. Stir in nutritional yeast and seasonings.
- 5. In a baking dish, layer half of the pasta followed by half of the ragu; repeat layers. Pour béchamel on top and sprinkle with vegan parmesan or breadcrumbs.
- 6. Bake at 180°C (350°F) for about 30 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of the casserole (approximately 300g)
- Calories: 380
- Sugar: 5g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 14g
- Protein: 16g
- Cholesterol: 0mg