Cheesy Lentil Bolognese Casserole
Almost more filling than traditional bolognese but packed with far more veggies.
Top with the vegan cashew parmesan for extra oomph.
Cheesy Lentil Bolognese Casserole
Ingredients
Instructions
- Oil a very large casserole dish (approx. 10" x 14") and set aside. Preheat the oven to 400°F (200°C).
- Prepare the cheese sauce. While the potatoes and carrots simmer for the cheese sauce, start on steps 3 and 4.
- Bring a large pot of water to a boil and cook the pasta according to package instructions. Be sure not to overcook it. Drain and set aside.
- Meanwhile, in a large dutch oven or pot (about 5 quarts), add the oil, onion, and garlic. Stir and add a pinch of salt. Sauté over medium heat for about 3 to 5 minutes, until the onion is softened and translucent.
- Stir in the mushrooms, oregano, basil, and thyme, and cook for another 7 to 9 minutes over medium-high heat until the water cooks off.
- Add the marinara sauce, drained lentils, and tahini. Stir until combined. Now add the cooked pasta and continue stirring until it’s coated in the lentil-veggie mixture.
- Taste and season with salt, pepper, and red pepper flakes (if using). Stir in the kale, if desired. Turn off the heat.
- Spoon all of the pasta mixture into the prepared casserole dish and spread it out evenly.
- Pour the cheese sauce over top and spread it out with the back of a spoon until it covers the entire surface. Garnish with paprika (it adds a beautiful pop of red), more herbs, and black pepper, if desired.
- Bake the casserole uncovered for 15 to 20 minutes, until heated through. (If you’re baking the casserole straight from the fridge, bake it for 25 to 30 minutes as it’ll take longer to heat up). Serve immediately with a generous sprinkle of Cashew-Garlic Parmesan on top of each portion. Leftovers can be refrigerated in an airtight container for up to 5 days. The leftovers are just as delicious chilled!
Notes
*If your sliced mushrooms are on the thicker side, dice them up before adding to the pot—they’ll cook faster. The same is true if you’re using whole mushrooms: the smaller you slice them the quicker they’ll cook. If you are a big mushroom fan like I am, you may want to consider doubling the amount listed above.
**If using fresh herbs, measure 2 teaspoons (10 g) of each.
***If the casserole is going to sit in the fridge for a couple days before you cook it, feel free to stir in an extra 1/2 (125 mL) to 3/4 cup (180 mL) of marinara sauce. This isn’t absolutely necessary, but helps counteract any moisture loss while sitting in the fridge.
Make it gluten-free: use gluten-free pasta and cook as directed.
Make it kid-friendly: process the mushrooms in a food processor until minced. The mushrooms will be virtually undetectable, but your meal will still retain their immune boosting benefits!
All-Purpose Vegan Cheese Sauce
Ingredients
Instructions
- Soak the cashews in a bowl of water overnight. Drain and rinse. (For a quick-soak method, bring a small pot of water to a boil and turn off the heat. Add the cashews to the hot water and soak for 30 to 60 minutes. Drain and rinse.)
- Add potatoes and carrots to a small pot and cover with water. Bring to a boil, reduce heat to medium, and simmer uncovered for 10 to 15 minutes until fork tender. Drain. Alternatively, you can steam the veggies until cooked through.
- Add all ingredients except hot sauce to a high-speed blender and blend until smooth. (See my tip for a food processor option.) If the mixture is too thick, a splash of water or oil can help it along. Sample the sauce and adjust seasonings as desired. Add Sriracha (or other hot sauce) as preferred, if you’d like to give the cheese a spicy kick! The sauce will keep for up to one week refrigerated in an airtight container.
Notes
*If your blender has a hard time blending cashews smooth, you may omit them (or try using a tablespoon of raw cashew butter instead!).
**To cut down on cooking time, be sure the potatoes and carrots are diced finely.
***If you don’t have either of these oils on hand, a light-tasting olive oil should do the trick. Be sure not to use virgin coconut oil as it can impart a coconut flavour in the sauce (unless you’re down with that of course!). Refined coconut oil has no flavour.
If you don’t have a high-speed blender, a heavy-duty food processor will work in a pinch. Note that you may have to process the mixture for several minutes, and keep in mind that if you use cashews they won’t fully break down like they do in a Vitamix, resulting in a slightly more textured sauce.
Make it nut-free: simply omit the cashews. The sauce won’t be quite as rich, but still tastes great. You can also add an extra tablespoon of nutritional yeast if omitting the cashews.