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Cheesy Lentil Bolognese Casserole

Angela Liddon
  • 55 minutes
  • Serves 8

INGREDIENTS

1

(14-ounce/398 ml) can lentils, drained and rinsed (about 1 1/2 cups)

1

(8-ounce/255 g) package sliced cremini mushrooms

1 tsp

Basil, dried

3

Garlic cloves, large

1 cup

Kale

1 tsp

Oregano, dried

1

Sweet onion, diced (about 2 cups/280 g), medium

1 tsp

Thyme, dried

1

batch All-purpose cheese sauce

3 cups

Marinara sauce, chunky

2 tbsp

Runny tahini

14 oz

Fusilli or rotini pasta

1/2 tsp

Black pepper, freshly ground

1

Paprika

1/2 tsp

Red pepper flakes

1/4 tsp

Sea salt, fine

2 tbsp

Olive oil, extra-virgin

1

Cashew-garlic parmesan