Description
This Vegan Pasta Bake is a hearty and flavorful weeknight dinner that’s packed with protein-rich green lentils, vibrant spinach, and a rich tomato sauce all layered with vegan cheeses. It’s a comforting, plant-based twist on a classic baked pasta dish that’s perfect for meal prep or family meals.
Ingredients
Scale
Pasta and Lentils
- 12 ounces pasta of choice
- 1 cup uncooked green lentils
Vegetables & Aromatics
- 1 small yellow onion, diced
- 2 teaspoons minced garlic
- 2 cups spinach
Sauces & Seasonings
- 2 tablespoons olive oil
- 1 24-ounce jar marinara sauce
- 1 15-ounce can crushed tomatoes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
Cheese
- 1/2 cup vegan parmesan
- 1 1/2 cups shredded vegan mozzarella
Instructions
- Cook Lentils: Cook the green lentils according to the package instructions until tender, then set them aside for later use in the pasta bake.
- Cook Pasta: Bring a large pot of salted water to a boil and add the pasta. Cook it for 1-2 minutes less than the package instructions to ensure it doesn’t get too soft after baking. Drain and set aside.
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the assembled pasta dish.
- Sauté Aromatics: Heat olive oil in a pan over medium heat. Add the diced onion and sauté for about 5 minutes until translucent and soft.
- Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant but not browned.
- Prepare Sauce: Add the marinara sauce, crushed tomatoes, salt, black pepper, red pepper flakes, cooked lentils, and vegan parmesan to the pan. Stir well to combine all ingredients.
- Simmer Sauce: Let the sauce simmer gently for 5-10 minutes to allow the flavors to meld together beautifully.
- Mix Pasta and Spinach: Fold the cooked pasta and fresh spinach into the sauce mixture, stirring well to evenly coat all the pasta with sauce and wilt the spinach slightly.
- Assemble Pasta Bake: In a 9×13-inch baking dish, add half of the pasta mixture. Sprinkle half of the shredded vegan mozzarella over the top. Add the remaining pasta mixture, then top with the rest of the mozzarella cheese.
- Bake: Place the baking dish in the preheated oven and bake for 10-15 minutes or until the vegan mozzarella has melted and lightly browned.
- Garnish and Serve: Garnish with fresh basil leaves if desired. Serve hot and enjoy this delicious, comforting vegan pasta bake!
Notes
- This vegan pasta bake is a family-friendly, protein-packed meal featuring green lentils and pantry staples.
- Perfect for meal prepping as it holds well in the refrigerator for several days.
- Serve alongside a fresh kale salad for a complete, nutritious dinner.
- You can customize the recipe by adding your favorite vegetables or swapping vegan cheeses according to your preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 496 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 8 g
- Protein: 17 g
- Cholesterol: 0 mg
