One pot pasta 'bolognese'
Ingredients
- 1 onion
- 2 cloves garlic
- 1 can (200g) brown lentils, drained and rinsed
- 2 Tbsp tomato paste
- 2 Tbsp balsamic vinegar
- 2 cans tomato passata
- 2 cups (500ml) water
- salt and pepper to taste
- a pinch of sugar
- 2 Tsp dried Italian herbs
- 180g lasagna sheets
Serves:
4
Prep time:
30 mins
Why?
Try it one night, it could not be simpler or tastier
How?
- Sauté the chopped onion and minced garlic in oil for 4-5mins.
- Add to the pan the drained lentils, 2 Tbsp tomato paste, 2 Tbsp balsamic vinegar and let it cook 2-3mins.
- Add two cans of tomato passata, 2 cups (500ml) water, salt and pepper, pinch of sugar and the 2 Tsp dried Italian herbs
- Stir to combine.
- Break up the lasagne sheets and add to the sauce.
- Stir and let it cook on medium heat for 15-20mins, stirring every now and then.
Additional options
- Finish with about 3 Tbsp vegan cream
- Serve with vegan Parmesan.
- Or add nutritional flakes
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