Oven Baked Lentil Bolognese

Name: Oven Baked Lentil Bolognese
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 1 Knorr Paprika & Sundried Tomato Stock Pot; 1 packet of spaghetti cooked al dente; 2 tinned peeled plum tomatoes; 200 g Puy lentils; 2 carrots grated; 1 brown onion grated; 2 cloves of garlic sliced; 100 g breadcrumbs; 75 g vegetarian strong hard cheese; 1 lemon zest; 1/2 bunch fresh oregano leaves picked; 1/2 tbsp olive oil

Spag Bol the veggie way, with a rich, deeply flavourful sauce made in the oven, topped with a crispy Pangrattato.

50 MINS

Cooking Time
Easy

Difficulty
10 MINS

Prep Time
4 People

Serves

1 Knorr Paprika & Sundried Tomato Stock Pot
1 packet of spaghetti cooked al dente
2 tinned peeled plum tomatoes
200 g Puy lentils
2 carrots grated
1 brown onion grated
2 cloves of garlic sliced

Pangrattato

100 g breadcrumbs
75 g vegetarian strong hard cheese
1 lemon zest
1/2 bunch fresh oregano leaves picked
1/2 tbsp olive oil

Preheat the oven to 180°C.
For the Bolognese Sauce, pour the tinned plum tomatoes into a large, deep roasting tray and gently crush the tomatoes with a potato masher to break them up. Add the lentils, grated carrots, grated onion, sliced garlic and the Knorr Paprika and Sundried Stock Pot then place in the oven for 35-40 minutes, until the vegetables and lentils are cooked through.
For the Pangrattato, combine the breadcrumbs, vegetarian hard cheese, lemon zest, oregano and olive oil on a tray. Bake in the oven for 10-12 minutes, until golden and crisp.
Cook the spaghetti al dente and toss in a drizzle of oil to stop it from sticking together.
Spoon the Bolognese Sauce over the pasta and top with the crispy Pangrattato.