Lentil Bolognese

Oven Baked Lentil Bolognese

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


  • 10 MINS

    Prep Time

  • 4 People


  • 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

  1. Preheat the oven to 180°C.

  2. 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.

  3. 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.

  4. Cook the spaghetti al dente and toss in a drizzle of oil to stop it from sticking together.

  5. Spoon the Bolognese Sauce over the pasta and top with the crispy Pangrattato.

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