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58 │ Scoop into bowls, garnish with dollops of @@Vegan Ricotta{}, @olives{1%cup}, @red pepper flakes{}, and more @&fresh basil{1/2%cup}.
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Lasagna Bolognese Stew

pasta
quick
ppk
main
Servings
6
Source
Post Punk Kitchen
diet
vegan
locale
en_US
More data
Added
1740155834
Modified
1738569442
Source file
Lasagna Bolognese Stew.cook

Ingredients

  • Medium yellow onion
  • Fresh black pepper: several grinds
  • Dried brown or green lentils: ¾ c
  • Pitted black olives: 1 ½ c
    sliced
  • Fire-roasted diced tomatoes: 28 oz
  • Celery: 2 ribs
    thinly sliced
  • Red bell pepper
    seeded and diced
  • Olive oil: 2 tbsp
  • Salt: 1 tsp
  • Garlic: 8 cloves
    minced
  • Nutritional yeast: 2 tbsp
  • Thyme: 1 tsp
  • Oregano: 1 tsp
  • Red pepper flakes: ¼ tsp
  • Vegetable broth: 4 c
  • Tomato paste: ½ c
  • Kale: 8 oz
    chopped
  • Lasagna noodles: 8 oz
  • Fresh basil: 1 c
    loosely packed
  • Vegan ricotta

Cookware

  • 6-quart pot
  • Wooden spatula

Method

Use rugged kale here – like curly or russian. It will hold up better. But if you use a tender kale like lacinato then just add it at the end, with the basil.

This is easily made gluten-free with gluten free noodles, like wow.

This recipe uses one of my favorite flavor-building methods – toasting the nooch with the spices! It lends a delish cheezy flavor that elevates your dinner game with minimal effort.

1.

Preheat a 6-quart pot over medium-high heat. Sauté the onion, celery, and red bell pepper in the olive oil with a big pinch of salt for , until the onion is lightly browned.

  • onion
  • celery: 2 ribs
  • red bell pepper
  • olive oil: 2 tbsp
  • salt
2.

Add the garlic and sauté until fragrant, about 30 seconds. Add the nutritional yeast, thyme, oregano, red pepper flakes, and salt and toss to coat the veggies, letting the nutritional yeast toast a bit, for or so. Grind in pepper.

  • garlic: 8 cloves
  • nutritional yeast: 2 tbsp
  • thyme: 1 tsp
  • oregano: 1 tsp
  • red pepper flakes: ¼ tsp
  • salt: 1 tsp
  • pepper: several grinds
3.

Add the vegetable broth and scrape the bottom of the pan with a wooden spatula to deglaze. Stir in the lentils. Cover and bring to a boil. Once boiling, lower to a simmer, keep covered and cook until lentils are somewhat tender, .

  • vegetable broth: 4 cups
  • lentils: ¾ cup
4.

Add the tomatoes, tomato paste, olives, and kale. Bring to a boil, letting the kale wilt. Break the lasagna noodles up into about 3-inch pieces and stir them in. Cook until the pasta is tender, about . Stir occasionally and add a little water if things start to look too thick.

  • tomatoes: 28 oz
  • tomato paste: ½ cup
  • olives: ½ cup
  • kale: 8 oz
  • lasagna noodles: 8 oz
5.

When the pasta noodles are cooked, dinner is ready! Stir in the fresh basil1 to wilt. Taste for salt and seasoning. Let sit for about so that the flavors can marry. Scoop into bowls, garnish with dollops of Vegan Ricotta, olives, red pepper flakes, and more fresh basil2.

  • fresh basil1: ½ cup
  • Vegan Ricotta
  • olives: 1 cup
  • red pepper flakes
  • fresh basil2: ½ cup