Lemony Lentil & Veggie Pasta Bake
A delicious vegetarian recipe featuring pasta, veggies and lentils! Serve larger portions with a salad for a quick mid-week meal, as we have here or make the portions smaller and it’s a yummy side dish .

- Pulse
- Lentils
- Prep Time
- 20 minutes
- Cook Time
- 20-25 minutes
- Makes
- 6 servings
Nutrition
- Serving Size 1/6 of recipe
- Calories 379
- Fat 13 g
- Saturated Fat 12 g
- Cholesterol 13 mg
- Carbohydrate 48 g
- Fibre 7 g
- Sugars 42 g
- Protein 18 g
- Sodium 234 mg
- Potassium 582 mg
- Iron 4 mg
Ingredients
- 2 cups (500 mL) dry pasta (see tips)
- 2 cups (500 mL) cooked or canned green lentils, drained & rinsed
- 1 1/2 cups (375 mL) assorted vegetables, chopped (see tips)
- 1/2 cup (125 mL) grated Mozzarella cheese (see tips)
- 1/4 cup (60 mL) grated Parmesan cheese
- 2 Tbsp (30 mL) canola oil
- 2 Tbsp (30 mL) butter or margarine
- 1 tsp (5 mL) minced garlic (or 1/2 tsp (2 mL) garlic powder)
- 1/4 cup (60 mL) all-purpose flour
- 2 cups (500 mL) milk
- 1 tsp (5 mL) lemon zest
- 1/4 cup (60 mL) lemon juice (1-2 lemons)
- 1 tsp (5 mL) dried oregano
- 1 tsp (5 mL) dried basil
- 1/2 tsp (2 mL) chili flakes, optional
- salt & pepper, to taste
Pasta Bake
Lemon White Sauce
Directions
Preheat the oven to 375°F (190°C).
Cook the pasta in salted water until al dente (slightly firm). Drain and set aside.
While pasta is cooking, heat oil and butter in a large pan over medium heat.
Add minced garlic and sauté until fragrant, about 30 seconds.
With a whisk, stir in the flour and cook for another 1 minute or so until it’s like a paste.
Gradually whisk in the milk to create a smooth white sauce. Cook for 3-4 minutes, stirring constantly, until thickened.
Stir in the lemon zest, juice, oregano, basil, chili flakes (if using), salt, and pepper. Adjust seasoning to taste.
In a large mixing bowl, combine the cooked pasta, lentils, chopped vegetables, and the lemon sauce. Toss until well coated.
Transfer the mixture to a greased baking dish.
Sprinkle with mozzarella and Parmesan.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Garnish with fresh herbs (like parsley or basil) and an extra squeeze of lemon juice if desired. Enjoy!
tips
- Choose a short type of pasta like penne, fusilli, or wagon wheels for this recipe.
- Whole lentils work best in this recipe as split lentils will become mushy.
- Any type of vegetable works! Mix and match your favourites like zucchini, bell peppers, cherry tomatoes, broccoli, mushrooms or feel free to use frozen mixed vegetables!
- We’ve suggested mozzarella cheese, but feel free to use your favourite instead!
- Feel free to add some toasted pine nuts with the rest of the ingredients to add a nutty flavour to the dish.
- Skip the cheese topper and sprinkle seasoned bread crumbs over the casserole instead.
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