Mushroom Lentil Bolognese and Lasagna

I shared this mushroom lentil bolognese before but in the form of lasagna. I used it as a lasagna filling and served it last New Year's Eve and my family loved it. This is one of those really simple yet versatile recipes that you can play around with and use and type of pasta with. I've yet to try it as a cannelloni filling but I'm considering giving that a go soon.

For this one, I cooked up some linguine pasta then topped it with heaps of the Mushroom Lentil Bolognese. I made more of the filling than pasta so I stored the leftovers in the refrigerator then cooked up a new batch of pasta to go with it the next day.

I decided to merge the two blog posts into one so I'm also sharing some photos of the lasagna I made using this same recipe!

Topped this lasagna with some vegan Gouda cheese from In A Nutshell PH.

Sharing the recipe below! Hope you give it a try! :)

Mushroom-Lentil Bolognese

1 1/2 cup cooked lentils (I used the orange ones)

1 cup cooked fresh mushrooms, minced (or dried ones, soaked in water until soft)

1/4 cup diced onions

1/4 cup tomato paste

1/4 cup tomato sauce

2 tbsp coco sugar, for sweetness

1/2 cup vegetable broth (or sub water)

1/2 tsp salt, or to taste

1/2 tsp pepper

Chili flakes (optional)

1 tbsp chopped basil, packed

1/2 tbsp nutritional yeast

  1. Cook pasta and lentils according to package instructions. (Note: lentils will continue to cook in the tomato sauce mixture so do not overcook it in the boiling water.)

  2. While lentils are cooking, sauté onions in 2 tbsp vegetable broth or some olive oil. Once onions are tender, add in the mushrooms, tomato sauce, paste and coco sugar.

  3. Stir until well incorporated then add in cooked lentils directly to the tomato mixture. Mix well and add the remaining vegetable broth.

  4. Season the mixture with salt, pepper, basil. Mix well.

  5. Top on your favourite pasta! Enjoy while hot.

Assembling the Lasagna

Lasagna sheets (HALF-cooked according to package instructions)

2 cups tomato sauce

Mushroom Lentil Bolognese

Vegan Cheese

Olive oil

Fresh basil

  1. In a deep dish, add a little oil and tomato sauce.

  2. Place the lasagna sheets and cover the bottom of the dish.

  3. Add lentil Bolognese and some fresh basil. Add another layer of lasagna sheets. Repeat for another 3-4 times (depending how big your dish is).

  4. Pour remaining tomato sauce into the dish. Coat the lasagna well.

  5. Add the cheese.

  6. Bake at 350F for 30 minutes.

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