This hearty vegan pasta bake is a family favorite and an ideal weeknight dinner! Packed with protein from green lentils and made with simple pantry staples, it’s also perfect for meal prepping. Pair it with a fresh kale salad for a complete and satisfying meal!
INGREDIENTS
- 12 ounces of your favorite pasta
- 1 small yellow onion, diced
- 2 teaspoons minced garlic
- 2 tablespoons olive oil
- 1 cup uncooked green lentils
- 1 (24-ounce) jar marinara sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 1 (15-ounce) can crushed tomatoes
- 2 cups fresh spinach
- ½ cup vegan parmesan (see recipe link)
- 1 ½ cups shredded vegan mozzarella
INSTRUCTIONS
- Cook the Lentils: Prepare the lentils according to the package instructions, then set them aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta for 1-2 minutes less than the package suggests, as it will finish cooking in the oven.
- Preheat the Oven: Set your oven to 400°F (200°C).
- Sauté the Onion and Garlic: Heat the olive oil in a pan over medium heat. Add the diced onion and sauté for 5 minutes. Stir in the minced garlic and cook for 1-2 minutes more.
- Prepare the Sauce: Add the marinara sauce, crushed tomatoes, salt, pepper, red pepper flakes, cooked lentils, and vegan parmesan to the pan. Let it simmer for 5-10 minutes to meld the flavors.
- Combine Ingredients: Stir the cooked pasta and fresh spinach into the sauce mixture until evenly coated.
- Assemble the Bake: In a 9×13 baking dish, layer half of the pasta mixture. Top with half of the shredded vegan mozzarella. Add the remaining pasta mixture, then finish with the rest of the cheese.
- Bake: Place the dish in the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Top with fresh basil, serve hot, and enjoy!
NOTES
For the best results, use a marinara sauce you truly love, as it plays a major role in the overall flavor!
