---
title: Lasagna Bolognese Stew
tags:
  - pasta
  - quick
  - ppk
  - main
source:
  name: Post Punk Kitchen
  author: Isa Chandra
  url: https://www.theppk.com/2023/03/lasagna-bolognese-stew-with-olives-kale/
locale: en_US
diet: vegan
servings: 6
---

>> [auto_scale]: true
>> [duplicate]: ref

-- Define long-form names for ingredients so I can use shorter names in the steps
>> [define]: ingredients
@onion|medium yellow onion{}
@pepper|fresh black pepper{}
@lentils|dried brown or green lentils{}
@olives|pitted black olives{}(sliced)
@tomatoes|fire-roasted diced tomatoes{}

>> [define]: default


> 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.

Preheat a #6-quart pot{} over medium-high heat.
Sauté the @onion{}, @celery{2%ribs}(thinly sliced), and @red bell pepper{}(seeded and diced) in the @olive oil{2%tbsp} with a big pinch of @salt for ~{10%minutes}, until the onion is lightly browned.

Add the @garlic{8%cloves}(minced) and sauté until fragrant, about 30 seconds.
Add the @nutritional yeast{2%tbsp}, @thyme{1%tsp}, @oregano{1%tsp}, @red pepper flakes{1/4%tsp}, and @salt{1%tsp} and toss to coat the veggies, letting the nutritional yeast toast a bit, for ~{2%minutes} or so.
Grind in @pepper{several grinds}.

Add the @vegetable broth{4%cups} and scrape the bottom of the pan with a #wooden spatula{} to deglaze.
Stir in the @lentils{3/4%cup}.
Cover and bring to a boil.
Once boiling, lower to a simmer, keep covered and cook until lentils are somewhat tender, ~{20-30%minutes}.

Add the @tomatoes{28%oz}, @tomato paste{1/2%cup}, @olives{1/2%cup}, and @kale{8%oz}(chopped).
Bring to a boil, letting the kale wilt.
Break the @lasagna noodles{8%oz} up into about 3-inch pieces and stir them in.
Cook until the pasta is tender, about ~{20%minutes}.
Stir occasionally and add a little water if things start to look too thick.

When the pasta noodles are cooked, dinner is ready! Stir in the @fresh basil{1/2%cup}(loosely packed) to wilt.
Taste for salt and seasoning.
Let sit for about ~{10%minutes} so that the flavors can marry.
Scoop into bowls, garnish with dollops of @@Vegan Ricotta{}, @olives{1%cup}, @red pepper flakes{}, and more @&fresh basil{1/2%cup}.