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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 .

Ingredients

    Pasta Bake

  • 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
  • Lemon White Sauce

  • 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

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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