Cheesy Lentil Bolognese Casserole

ohsheglows.com

Squirrely

1 batch All-Purpose Cheese Sauce

14 ounces (400 g) fusilli or rotini pasta (about 4 ½ cups dry pasta)

2 tablespoons (30 mL) extra-virgin olive oil

1 medium sweet onion, diced (about 2 cups/280 g)

3 large garlic cloves, minced

1 (8-ounce/255 g) package sliced cremini mushrooms *

1 teaspoon dried oregano * *

1 teaspoon dried basil * *

1 teaspoon dried thyme * *

3 cups (750 mL) chunky marinara sauce * * *

1 (14-ounce/398 mL) can lentils, drained and rinsed (about 1 ½ cups)

2 tablespoons (30 mL) runny tahini

¼ to ¾ teaspoon fine sea salt, to taste

½ teaspoon freshly ground black pepper

½ teaspoon red pepper flakes (optional)

1 to 2 cups (40 to 80 g) stemmed and finely chopped kale (optional)

Paprika, for garnish

Cashew-Garlic Parmesan, for garnish

Directions at ohsheglows.com

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