Lentil pasta casserole I haven’t had pasta casserole in a while, so I decided …

Lentil pasta casserole 🍅🥕🌽

I haven’t had pasta casserole in a while, so I decided to make that today. I basically threw in whatever I could find and it worked 😂

Casserole ingredients 🥕🌽
lentil pasta (cooked al dente)
1 big or 2 small carrots (cooked al dente and sliced)
2 sweet peppers (sliced)
1 small zucchini (thinly sliced)
sweet corn
vegan cheese

Tomato sauce 🍅
firm tofu (I used one with black seed)
2x canned tomatoes
onion
2 tbsp tomato paste
1 tbsp soy sauce
1 tsp mustard
spices: herbal pepper, cayenne pepper, smoked paprika, sweet paprika, salt

Crush tofu and sauté it on rapeseed oil with all the spices. Add onion. Once it’s mildly cooked, add the rest of the ingredients. Stir it all together and sauté some more.

Béchamel sauce 🤍
1 1/2 cup unsweetened plant milk
2 heaped tbsp corn flour
1 tbsp rapeseed oil
salt & pepper
pinch of nutmeg

Heat all ingredients up in a saucepan and stir until the sauce thickens. You might need to add water if it’s too thick.

Once the sauces are done you can start layering your casserole.
Firstly you need to oil your casserole dish with olive oil. Then put some of your lentil pasta so that it covers the bottom entirely. Pour half of the tomato tofu sauce onto the pasta. Then layer your carrot slices and put another layer of pasta on them. You can sprinkle it with some olive oil to make sure it’s not dry. Then layer your zucchini slices and your sweet peppers. Pour the béchamel sauce onto the veggies and put sweet corn on top. Cover the whole thing with the other half of your tomato sauce. Sprinkle the top of your casserole with some vegan cheese and put it in the oven.

Bake covered for 45 minutes in 180°C/360°F. After that uncover it and bake for 10 more minutes.

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