Directions
- 1Start with a sautéed onion, then add rosemary and bay leaf.
- 2Add the lentils and chopped dried tomatoes.
- 3Let it season for a few minutes, then add paprika, pepper, soy sauce, and tomato paste.
- 4Remove the rosemary and bay leaf, cover with hot water, and then lightly chop the mixture.
- 5Prepare a vegetable béchamel sauce separately.
- 6Once the béchamel is ready, season the pasta with it.
- 7Gradually add the lentil ragout to the pasta, stirring gently.
- 8Add grated vegetable cheese, breadcrumbs, pepper, and oil.
- 9Bake in a fan oven at 190°C for 15-20 minutes, or until golden and crispy.
Ingredients
- 2 jars cooked lentils
- 0.5 golden onion
- 8 chopped dried tomatoes
- 2 tbsp soy sauce
- 2 tbsp tomato paste
- rosemary
- bay leaf
- 0.5 tsp sweet or smoked paprika
- black pepper
- salt
- 60 g extra virgin olive oil
- 50 g flour 0 or rice flour
- 750 ml unsweetened vegetable drink
- 400 g pasta
- vegetable grated cheese
- breadcrumbs
- evo oil
Equipment
oven
Tips
- Cook the pasta very al dente, leaving it at least 4-5 minutes behind the suggested cooking time.
- Serve the pasta al forno hot.
- To give the ragout a stronger flavor, use smoked paprika.
- Adjust salt as dried tomatoes and soy sauce already add savoriness.
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