Cheesy Lentil Bolognese Casserole Food

BAKED LENTILS WITH CHEESE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a 3 quart casserole, combine the water and lentils. Season with the bay leaf, salt, pepper, marjoram, sage and thyme. Stir in onions, garlic, and stewed tomatoes.
• Bake uncovered in the preheated oven for 30 minutes. Remove from the oven and stir in the carrots and celery. Cover and continue to bake until the lentils and vegetables are tender, about 40 minutes. Remove from the oven a third time, stir in the green bell pepper and sprinkle cheese over the top. Bake, uncovered, until cheese has melted, about 5 more minutes.

LENTIL CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread lentils into a shallow 2-quart baking dish. Pour water over lentils. Add tomatoes, carrots, green bell pepper, mushrooms, onion, celery, parsley, and garlic to lentil mixture. Cover dish with aluminum foil.
• Bake in the preheated oven until lentils are tender, 1 1/2 to 2 hours. Remove aluminum foil and sprinkle Cheddar cheese over casserole; bake until cheese is melted, about 5 minutes more.

EASY CHEESY LENTIL & RICE CASSEROLE

Steps:

• Use a big pot and cook onion in margarine until soft.
• In a bowl, stir together bouillon and hot water.
• Add lentils, rice, bouillon-water mixture and cold water.
• Bring to a boil.
• Lower heat, cover and simmer 25 minutes, stirring occasionally.
• Meanwhile, fry both sides of a slice of bread in oil and sprinkle with Italian Seasoning blend.
• Cool on rack.
• After 25 minutes, rice should be cooked and lentils should be cooked but still firm (not mushy) and there should still be some moisture in the mixture.
• Turn stove off and stir 1 cup of the cheese into the mixture until cheese is melted.
• Pour mixture into a 9 by 13 pan that has been sprayed with Pam and smooth the top with the back of your spoon.
• Sprinkle remaining 1/2 cup of shredded cheese over top.
• Crunch up the cooled fried bread with a knife and sprinkle over casserole.
• Sprinkle parmesan over casserole.
• Bake in preheated 350 oven for 15 minutes or so until cheese is melted.
• Let cool slightly before serving.

LENTIL RAGU

Steps:

• Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy - splash in water if you need. Season.
• If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.