Deliciously Veggie ‘Bolognese’ Pasta Bake

by Micaela Harrasser

Are you looking for a nourishing dish, that is not too heavy or perhaps vegetarian? Are you a fan of the calssic lasagne alla Bolognese? I got you covered!

This delicious pasta bake has cannelloni filled with a vegetarian and lighter version of the classic lasagna. The cannelloni are filled with a tomato sauce + plant based minced meat, mushrooms and spinach for that extra healthy boost. Then of course because it’s winter, i.e. cold & miserable outside, we need that lovely bechamel sauce to generously cover everything like an oversized warm blanket.

For the meat replacement, you can use what you like! I like the rul gehakt from the vegetarische slager – you can also opt for the ‘fresh’ version of the mince! The mushrooms add that ‘meaty bite’ and for the healthy benefits. I also added a bit of spinach to make it richer & healthier – we all need those minerals and iron! Lastly, you can make the dish vegan (or also dairy free) by using plant-based milk and plant-based butter. Make sure the milk you use is not sweetened!

The best thing about this dish is that even though it takes some time, you can make a big batch and freeze it! 😉 Also, if you don’t have cannelloni, you can also use lasagna sheets or a short pasta! Enjoy!

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