This Vegan Lentil Pasta Bake is a hearty and healthy dish made with tender pasta, protein-rich lentils, and a tasty tomato sauce. It’s a comforting meal that everyone can enjoy, even without animal products.
I like to add lots of veggies and sprinkle some vegan cheese on top. It makes the bake extra cheesy and colorful—I think it’s fun to see all the vibrant ingredients.
If you want an easy way to save time, cook the lentils ahead and keep them in the fridge. Then, just mix everything together and bake. Simple, filling, and perfect for busy nights!
Ingredients & Substitutions
Red Lentils: These are the base of the dish, providing protein and a soft texture when cooked. I recommend rinsing them well before cooking. If you don’t have red lentils, try green or brown lentils—they hold their shape a little more but work fine.
Vegan Pasta: Use your favorite pasta—typically penne or fusilli. I like gluten-free or whole wheat options for extra nutrition. If you’re out, any pasta works, just adjust cooking time accordingly. Remember, al dente is best for baking!
Canned Tomatoes: They add acidity and rich flavor. Use crushed or diced tomatoes—whatever you prefer. If fresh tomatoes are in season, you can swap them; just chop and cook a bit longer to break down. Tomato paste can boost flavor when needed.
Nutritional Yeast: It gives a cheesy flavor without dairy. I love its umami punch. If you don’t have it, try a little vegan parmesan or a pinch of salt. It’s optional, but it really adds depth to the dish.
Herbs & Spices: Usually garlic, onion, oregano, and basil bring the dish to life. I recommend fresh garlic if you can; it’s more vibrant. Dried spices are fine if that’s what you have. Adjust to taste—more garlic for punch, more basil for freshness.
How do I avoid clumpy tomato sauce when baking?
Start by simmering the canned tomatoes with garlic and herbs to break down the chunks. Use a spoon or whisk to mash or stir until smooth. If the sauce gets too thick, add a splash of veggie broth or water. Let it cook slowly for even flavor.
- 1. Cook the tomatoes over low heat for 10-15 minutes, stirring occasionally.
- 2. Use the back of a spoon or a whisk to mash some of the larger tomato pieces for a smoother sauce.
- 3. If the sauce becomes too thick, add a bit of water until it reaches your preferred consistency.
- 4. Keep stirring to prevent sticking and ensure all ingredients meld well before baking.
How to Make Vegan Lentil Pasta Bake?
Ingredients You’ll Need:
For the Pasta and Lentils
- 8 oz vegan pasta (penne or fusilli)
- 1 cup dried green or brown lentils
- 4 cups vegetable broth
- 1 onion, chopped
- 3 cloves garlic, minced
For the Sauce and Toppings
- 2 cups canned diced tomatoes
- 1 cup vegan shredded cheese
- 2 tbsp olive oil
- 1 tsp dried basil
- Salt and pepper to taste
How Much Time Will You Need?
Prep time: 15 minutes. Cook time: 40 minutes. Total time: 55 minutes.
Step-by-Step Instructions:
1. Cook the Lentils
Bring vegetable broth to a boil. Add lentils and simmer until tender, about 20-25 minutes. Drain and set aside.
2. Cook the Pasta
Boil water with a pinch of salt. Cook pasta until al dente, about 8-10 minutes. Drain and set aside.
3. Prepare the Sauce
Heat olive oil in a pan. Sauté onion and garlic until soft, about 5 minutes. Add diced tomatoes, basil, salt, and pepper. Simmer for 10 minutes.
4. Combine Ingredients
Mix cooked lentils, pasta, and sauce in a large bowl. Stir well to combine.
5. Assemble and Bake
Transfer the mixture into a baking dish. Top with vegan shredded cheese. Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden.
