Lentil Bolognese

Béchamel sauce


  1. Preheat the oven to 180°C.
  2. Add carrot, onion, garlic and oil to a large saucepan over high heat. Sauté for 5 minutes or until fragrant.
  3. Add herbs and nuts and sauté for one minute until fragrant. Add a dash of vegetable stock if anything is sticking to the saucepan.
  4. Add lentils, tomatoes and balsamic vinegar. Cook for 15 minutes or until the carrots are tender.
  5. Reduce the heat to medium, add remaining vegetable stock into the saucepan and cook for 5-10 minutes.
  6. Add gnocchi to the saucepan, season to taste and cook for a few minutes until gnocchi is tender.
  7. To make the Bechamel, in a small saucepan, add oil/butter, flour and a dash of milk over medium heat. Whisk for 2 minutes until a thick paste forms.
  8. Add the remaining milk and nutritional yeast. Whisk vigorously until the mixture forms a smooth sauce. Season to taste.
  9. To assemble, scoop the gnocchi Bolognese mixture into a large casserole dish. Drizzle the béchamel sauce on top.
  10. Bake in the oven for 10 minutes until the surface is golden brown.
  11. Serve and enjoy with family and friends!