Ingredients:

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Pasta Filling:

400g bucatini pasta (penne or ziti also works) 

1/2 cup vegan feta cheese, crumbled (mizithra is ideal

but we haven’t come that far in vegan land just yet!)

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Lentil filling:

2 TBSP olive oil

1 medium red onion, diced

4 cloves garlic, minced

1 TBSP tomato paste

1/4 cup red wine

400g tin brown or green lentils

400g tin tomato sauce/passata

1/2 cup water

1/4 tsp each sea salt + pepper, plus more to taste

1/2 TBSP umami powder (optional but recommended)

1/2 TBSP sugar 

1 cinnamon stick

1/4 tsp ground cloves

1/4 tsp ground nutmeg

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Béchamel:

3 tablespoons vegan butter

3 tablespoons all-purpose flour

2 cups oat milk, warmed

Salt and pepper, to taste

2 TBSP nutritional yeast

Pinch of nutmeg 

1/2 cup vegan parmesan

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Topping: 

1/2 cup vegan parmesan

Sprinkle of nutmeg

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Prepare the noodles:

​1. Preheat oven to 350°F.

2. Bring a large pot of salted water to a boil. Add noodles and cook 3 minutes under recommended instruction.

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Prepare the lentil filling:

​3. Add olive oil to a large pan over medium heat. Sauté the onions until translucent and slightly caramelized (4-5 minutes), stirring regularly.

4. Add the minced garlic and sauté for another 2 minutes, continuing to stir. Add tomato paste and incorporate well. Pour in the red wine and stir until most of the liquid has cooked off.

5. Add the cooked lentils, tomato sauce, cinnamon stick, sugar, clove, nutmeg, umami powder (if using), and lightly season with salt and pepper. Stir in 1/2 cup of water. Bring to a boil and then turn down heat to medium-low. Simmer for 15-20 minutes, uncovered. Taste and adjust seasonings as needed. The sauce should thicken nicely as the water cooks off.

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Prepare the béchamel:

6. While the lentil filling is simmering, prepare the béchamel. In a small saucepan, melt the vegan butter over medium heat. Once melted, whisk in the flour until it forms a roux.

7. Slowly add the warmed (this is important!) oat milk, whisking continuously to smooth and incorporate any lumps from the roux. As it thickens, add more of the warmed oat milk. Continue this process until all the oat milk is added. Stir in nutritional yeast, nutmeg, and salt. Continue to whisk occasionally until thickened slightly. Remove from heat and stir in vegan parmesan. Set aside (it will thicken even more as it sits off the heat).

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Assemble:

8. Prepare a greased 9 x 13 baking dish. Strain the noodles and mix with the feta. Lay noodles in the pan and then top with the lentil filling. Spread over the noodles evenly. Carefully pour over the vegan béchamel. Finally, top with parmesan and a light sprinkling of nutmeg.

9. Bake for 1 hour and then broil for 2-3 minutes at the end.

10. Allow to set completely before serving.

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Yields 9 large pieces.