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Oven Baked Lentil Bolognese
Spag Bol the veggie way, with a rich, deeply flavourful sauce made in the oven, topped with a crispy Pangrattato.
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50 MINS
Cooking Time
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Easy
Difficulty
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10 MINS
Prep Time
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4 People
Serves
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Preheat the oven to 180°C.
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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.
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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.
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Cook the spaghetti al dente and toss in a drizzle of oil to stop it from sticking together.
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Spoon the Bolognese Sauce over the pasta and top with the crispy Pangrattato.
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