Oven Baked Lentil Bolognese
- 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
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.
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