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Recipe for a Vegetable and Lentil Pasta Casserole – Vegetarian

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Recipe for a Vegetable and Lentil Pasta Casserole – Vegetarian
Servings4 people
Total time28 min.
Cooking time18 min.
Resting time10 min.

I am always looking for healthy and quick recipes for the whole family. I am very enthusiastic about this recipe because it tastes very good and is really quick to prepare. Curious?

Recipe for a vegetarian vegetable lentil pasta bake

My experience: I would recommend pre-cooking the pasta. There are always some noodles left raw at the edges because there wasn't enough sauce.

Extra tip: The dish becomes vegan if you use a vegan cheese.

For children: if the children don't like the lentil pasta as much, simply swap half of it for other pasta. Use corn or chickpeas instead of olives.

Read also: Recipe of the Month: Millet and Pumpkin Casserole

Photo by Sabine, meinhaushalt.at

Ingredients

Preparation

  1. Preheat the oven to 180°C (356°F) fan-assisted, brush the baking dish with olive oil.

  2. In a bowl, mix Polpa, balsamic vinegar, ajvar, 2 tbsp olive oil, oregano, thyme and rosemary.

  3. Peel and press the garlic cloves and add them to the tomato sauce.

  4. Season with salt and pepper to taste.

  5. Cut the tomatoes into bite-sized pieces, slice the zucchini and halve them.

  6. Chop the olives as well.

  7. Now add the vegetables to the tomato sauce, as well as 80 g pizza cheese.

  8. Now you can add the uncooked pasta and pine nuts to the sauce, put everything into the prepared greased baking dish, and sprinkle with the remaining cheese.

  9. Bake the casserole for 18 minutes at 180°C (fan) in the oven.

  10. Then turn off the oven, but let the casserole sit in it for another 10 minutes.

  11. Serve the casserole with a mixed salad.

Tips & Notes

I would recommend precooking the noodles. At the edges there are always some noodles that are still raw because not enough sauce has been added. The dish becomes vegan if you use a vegan cheese.

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