Dairy-Free Baked Ziti with Lentil 'Meat' Sauce

Ingredients

• about 450 g Ziti pasta (gluten-free)
• 1 cup Green or brown lentils
• about 790 g Canned diced tomatoes
• 3 cups Vegetable broth
• 1 Onion
• 4 cloves Garlic
• about 425 g Dairy-free ricotta cheese
• 0.25 cup Nutritional yeast
• 2 tbsp Olive oil
• 2 tsp Italian seasoning
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2Cook the gluten-free ziti pasta according to package directions. Drain and set aside.
3. 3In a large pot, combine the lentils, diced tomatoes, vegetable broth, chopped onion, minced garlic, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the lentils are tender.
4. 4In a separate bowl, mix the dairy-free ricotta cheese with nutritional yeast.
5. 5In a large baking dish, spread a thin layer of the lentil sauce. Top with half of the cooked ziti, then dollops of dairy-free ricotta mixture. Repeat layers.
6. 6Bake for 25 minutes, or until heated through and bubbly.
7. 7Let stand for 10 minutes before serving.

Substitutions

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