Cheesy Lentil Bolognese Casserole
Ingredients
1 batch All-Purpose Cheese Sauce
14 ounces (400 g) fusilli or rotini pasta (about 4 1/2 cups dry pasta)
2 tablespoons (30 mL) extra-virgin olive oil
1 medium sweet onion, diced (about 2 cups/280 g)
3 large garlic cloves, minced
1 (8-ounce/255 g) package sliced cremini mushrooms*
1 teaspoon dried oregano**
1 teaspoon dried basil**
1 teaspoon dried thyme**
3 cups (750 mL) chunky marinara sauce***
One (14-ounce/398 mL) can lentils, drained and rinsed (about 1 1/2 cups)
2 tablespoons (30 mL) runny tahini
1/4 to 3/4 teaspoon fine sea salt, to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes (optional)
1 to 2 cups (40 to 80 g) stemmed and finely chopped kale (optional)
Paprika, for garnish
Cashew-Garlic Parmesan, for garnish
Directions
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!