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 .

Course Cook with Meg recipes, Dinner & Main Course, Side Dish

Key Ingredient Lentils

Dietary Need Vegetarian

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 379

Ingredients

Pasta Bake

2 cups (500 mL) dry pasta (see notes)
2 cups (500 mL) cooked or canned green lentils, drained & rinsed (see notes)
1 1/2 cups (375 mL) assorted vegetables, chopped (see notes)
1/2 cup (125 mL) grated Mozzarella cheese (see notes)
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

Instructions

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!

Notes

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. A 19 oz (540 mL) can of lentils, drained and rinsed, yields 2 cups (500 mL) cooked lentils.
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.

Nutrition