Ingredients

The following ingredients have 9 Servings
  • 12 ounces ziti or penne pasta (, or your favorite shape, gluten-free if needed)
  • 6 tablespoons reserved pasta water
  • 1 cup vegan Parmesan
  • 1 cup vegan ricotta
  • 1 cup cooked lentils
  • 1 cup cooked chickpeas
  • 1 cup chopped yellow or sweet onion
  • 3 cloves garlic (, chopped)
  • Drizzle of oil or broth for oil free
  • 28 ounces crushed tomatoes ((see note))
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 1 teaspoon sea salt

Instruction

  • Preheat oven to 350 F/ 175 C
  • Using a food processor, coarsely chop the lentils and chickpeas until crumbled like a meaty texture.
  • Saute the onion in broth or oil until softened.
  • Add garlic and saute 1-2 minutes.
  • Add chopped beans and saute 3-4 minutes until slightly browning.
  • Add in the tomatoes, spices and salt (or 3 cups store bought sauce) and mix well. Put on low to heat while you cook the pasta.
  • Cook the pasta according to package directions, but 2-3 minutes under cooked for softer texture or half cooked for more al dente.
  • Drain, reserving the needed pasta water, and rinse with cold water to stop cooking. Put back into the pot.
  • Add ½ cup of the ricotta, 1 cup of the sauce mixture and the the reserved pasta water into the pot with the pasta and mix well.
  • Add half of the pasta mixture to the bottom of a square baking dish.
  • Top with spoonfuls of the leftover ricotta.
  • Top with half of the leftover sauce.
  • Add the rest of the noodles.
  • Top with the rest of the sauce.
  • Sprinkle the parmesan (or other cheese) over the top.
  • Bake for about 20 minutes until just browning on top.
  • Serve and enjoy!