Vegan Pasta Bake

Our Vegan Pasta Bake is packed with vegetables, topped with our favorite vegan cheese and baked to perfection. It makes for a perfect weeknight dinner that freezes and stores very well. Leftovers, anyone?

Easy, family friendly dinner

Easy to customize

Why you'll love this recipe:

Plenty of leftovers!

what you'll need



Dried herbs


Heat olive oil in a large sauté pan over medium heat. Add onion and sauté for 5-7 minutes, until softened. Add garlic and mushrooms and continue cooking for a few minutes, until the mushrooms cook down.

Add dried herbs, salt and pepper to sauté pan and stir well. Add spinach and parsley, then add diced tomatoes, cooked lentils, marinara, 2 tablespoon vegan parmesan and ½ cup shredded mozzarella. Stir well and let cook down for a few minutes.

Add cooked pasta and stir well. Pour into a 9 x 11 baking dish and spread into an even layer.

Top with remaining vegan cheese and sliced soft mozzarella. You can add as much as you want!

Bake for 15-20 minutes, until cheese is melty and slightly browned.

Halve this recipe if cooking for 2


Store in an airtight container

Freezes for up to 6 months

Reheats well in the microwave

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