Vegetable and Lentil Noodle Bake Casserole

This Vegetable and Lentil Noodle Bake Casserole is a hearty and nutritious dish that combines wholesome lentils, colorful vegetables, and pasta in a savory baked delight. Perfect for a midnight snack, it’s both filling and comforting, making it a great choice for any late-night craving.

Ingredients

• Whole wheat pasta - 150 grams
• Green lentils - 100 grams
• Zucchini - 1 medium, diced
• Carrot - 1 medium, diced
• Bell pepper (any color) - 1, diced
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Diced tomatoes (canned) - 400 grams
• Vegetable broth - 250 ml
• Olive oil - 1 tablespoon
• Dried oregano - 1 teaspoon
• Dried basil - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Shredded mozzarella cheese - 100 grams
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 180°C (350°F).
2. In a pot, cook the green lentils in vegetable broth according to the package instructions, usually about 20-25 minutes until tender. Drain and set aside.
3. While the lentils are cooking, boil water in a separate pot and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
4. In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
5. Add diced zucchini, carrot, and bell pepper to the skillet. Cook for another 5-7 minutes until the vegetables are slightly softened.
6. Stir in the canned diced tomatoes, cooked lentils, dried oregano, dried basil, salt, and black pepper. Let it simmer for 5 minutes to combine the flavors.
7. In a large mixing bowl, combine the cooked pasta with the vegetable-lentil mixture. Mix well to ensure the pasta is evenly coated.
8. Transfer the mixture to a greased baking dish, spreading it out evenly. Top with shredded mozzarella cheese.
9. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
10. Remove from the oven and let it cool for a few minutes. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 450
• Protein: 22 g
• Carbs: 70 g
• Fiber: 18 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 20 mg
• Total Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in plant-based protein, supporting muscle repair and growth.

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