Ingredients

  • 160g/6oz wholemeal macaroni or penne
  • A little paprika, plain or smoked, to sprinkle on top of casserole while cooking (optional)

Tomato & Lentil Sauce (Ragout):

  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 2 tins chopped tomatoes
  • 2 bay leaves
  • 1 tsp oregano
  • 2 level tsp cinnamon
  • Salt and black pepper
  • 3 courgettes, cut lengthways, then sliced into semi-circles
  • 1 large red pepper, de-seeded and sliced into square chunks
  • 1 tin brown or green lentils, rinsed and drained OR 100g dried lentils – cooked to make just over double this weight

Béchamel sauce:

  • 30g/1oz vegan margarine
  • 3 tsp wholemeal flour
  • 225ml/8fl oz soya or rice milk
  • 1 bay leaf
  • Pinch dried thyme
  • Pinch grated nutmeg
  • 1 small onion stuck with a few cloves
  • Salt and black pepper
  • 3 tbsp nutritional yeast flakes (Marigold Engevita brand, sold in health stores)

    Method

    1. For the Tomato & Lentil Ragout: fry the onions until translucent. Add red pepper, courgette and garlic and cook until soft. Add tomatoes, herbs and spices and cook for 5 minutes.
    2. Meanwhile, put medium pan of water on for the pasta.
    3. Add lentils to ragout, stirring in gently, then reduce heat and simmer. Preheat the oven to 190ºC/375ºF/gas mark 7.
    4. For the Bechamel Sauce: melt margarine in pan on a low heat. When it is gently bubbling, add flour and stir with a wooden spoon so it mixes in well. (The smooth paste then forms is called a roux.)
    5. Keep stirring the roux so the flour cooks, but without burning the fat.
    6. Add the soya milk in about 3–4 stages, stirring well after each batch so lumps don’t form. (If they do, don’t panic – use a balloon whisk to remove them!)
    7. Add rest of Béchamel sauce ingredients and simmer on a very low heat for about 10 minutes, stirring to avoid sticking.
    8. Cook the pasta in the pan of boiling water according to the packet instructions.
    9. Drain pasta and put half of it in a layer in the bottom of an ovenproof dish. Add half the ragout, then repeat layers with the rest of the pasta and ragout.
    10. Remove the onion and bay leaf from the béchamel sauce, adjust seasoning if necessary and pour over casserole. Add a sprinkling of paprika if using. Bake in a hot oven for 20–25 minutes and serve hot.

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    Recipe details

    Serves: 4

    Prep time: 0 hr

    15 mins

    Cook time: 0 hr

    25 mins

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