This dish makes me so happy. Since creating Vegan recipes, I've found it hard to recreate a classic pasta bake or lasagna that I feel is truly delicious but this one really hits the spot!
It's a very adaptable recipe too, you could make it into a lasagna, layering pasta sheets instead of the one layer of penne, you can change the filling, using different vegetables and sauces, and you can experiment with different protein sources too, such as beans or vegan sausage chunks instead of lentils or soy mince.
Make it how you like :-)
This meal can easily be made gluten-free, is kid-friendly and will even appease meat-eaters, making it an all-round perfect meal for family week night dinners!
📖 Recipe
Vegan Bolognese Pasta Bake
A delicious, comforting dinner that everyone can enjoy as it's vegan and can also be made gluten-free.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 cup soy mince or canned lentils
- 1 cup chopped mixed vegetables, I used a mixture of Mediterranean vegetables
- 1 x 400g tin of chopped tomatoes
- 300 ml / 1 ¼ cups vegetable stock
- 1 tbsp mixed Italian herbs
- 350 g penne pasta, can use gluten-free, if needed
For the cheezy Bechamel sauce
- 3 tbsp vegan butter
- 4 tbsp plain flour, Gluten free if needed
- 500 ml / 2 cups dairy-free milk, I used almond milk
- 4 tbsp nutritional yeast
- ¼ tsp ground nutmeg
- ½ tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 190C / 375F.
- Heat the olive oil in a pan and cook the onions on a medium heat for about 5 minutes, until softened. Add the garlic, vegetables and mince or lentils and cook for a further minute. Add the chopped tomatoes, stock and herbs. Bring to a boil then reduce to a simmer and cook for 15-20 minutes.
- Meanwhile, cook the pasta according to packet's instructions.
- To make the cheezy Bechamel sauce, melt the butter in a medium saucepan. Once melted, stir in the flour until the mixture thickens and looks like dough. Increase to a medium-high heat and slowly add in the milk a bit at a time, whisking to ensure there are no lumps. Once thick and smooth, remove from the heat and stir in the nutritional yeast, nutmeg, onion powder and salt and pepper.
- To assemble the pasta bake, mix the cooked pasta in with the sauce and transfer to a 20 x 30cm dish (or use 2 smaller dishes, like I did) and then top with the Bechamel sauce.
- Cook in the oven for 15-20 minutes until the top is nicely golden. Serve and enjoy!
Notes
This dish can be chilled or frozen to cook at a later date. Simply prepare the dish and chill/freeze instead of putting in the oven. Make sure it's fully defrosted before reheating.
Nutrition Information
Yield 4 Serving Size servingAmount Per Serving Calories 542Saturated Fat 2gCarbohydrates 88gFiber 4gSugar 6gProtein 27g
Sharon @ Bit of the Good Stuff says
The perfect comfort food! ♥
Aimee says
It really is! I've been making it quite a lot lately :-)
Vicky says
I LOVE pasta bakes and lasagnes! We make a similar one to yours (I love lentils) and ! I think 4 tablespoons of nutritional yeast is just about right, so many recipes in the States use teaspoons but I just can't taste anything. I think our nutritional yeast is much milder!
Kelly says
I love that you are sharing a vegan bake, I can't wait to try it! It looks delicious!
Aimee says
I've made it a couple of times now, my new favourite dinner!
Hannah @ Hannah Bakes Things says
This sounds amazing! I love the idea of a healthier alternative to those usually very rich pasta dishes. Looks like amazing comfort food!
Aimee says
Thanks Hannah! It's easy to eat healthier when you have dishes like this :-)
Jessica Edmunds says
This has come at the perfect time, I tried to do a vegan cheese cauliflower cheese and leek and man it turned out BAD haha, I findmyself bookmarking your recipes so often these days but this really is achievable and looks delicious xx
Aimee says
Oh no! Well I hope this one turns out much better for you :-) I think you'll love it! x