Million Dollar Spaghetti
My vegan Million Dollar Spaghetti recipe is meaty, creamy, and cheesy thanks to simple plant-based swaps. A hearty, flavourful dinner!
Ingredients
- 1 tablespoon olive oil 15mL
- 2 large carrots diced – 200g
- 2 stalks celery diced – 120g
- 1 medium yellow onion diced – 150g
- 1 cup raw walnuts finely chopped – 120g
- 2 tablespoons tomato paste 32g
- 6 cloves garlic minced – about 18g
- 1 tablespoon Italian seasoning 3g
- ½ teaspoon crushed red pepper flakes 1g
- 2 teaspoons freshly cracked black pepper 4g
- 1 teaspoon kosher salt 6g
- 1 cup dry red wine 240mL
- 1 cup brown or green lentils rinsed – 190g
- 4 cups low-sodium vegetable broth 950mL
- 1 can crushed tomatoes 28 ounces, 794g
- 1 teaspoon sugar 4g
For the Pasta and Layers:
- 1 pound spaghetti 450g
- 1 tablespoon olive oil 15mL
- 2 cups vegan ricotta cheese 500g
- ½ cup unsweetened plant milk 120mL
- ½ teaspoon garlic powder 1.5g
- 2 tablespoons nutritional yeast 10g
- 2 cups shredded vegan mozzarella cheese 200g
- fresh basil for garnish
Instructions
Make the Vegan Bolognese Sauce:
- Heat olive oil in a large pot over medium heat. Add diced carrots, celery, and onion. Cook, stirring occasionally, until the vegetables soften, about 6 minutes.
- Stir in the chopped walnuts and cook for another 2 minutes until fragrant and lightly toasted.
- Add tomato paste, minced garlic, Italian seasoning, red pepper flakes, black pepper, and salt. Cook for 1 minute until aromatic.
- Pour in the red wine, scraping any browned bits from the bottom. Simmer for 2 minutes to slightly reduce.
- Add lentils, vegetable broth, crushed tomatoes, and sugar. Stir to combine. Bring to a boil, then reduce heat and simmer uncovered for 35–45 minutes, or until the lentils are tender and the sauce has thickened. Stir occasionally. Cover the pot if it thickens too quickly.
Assemble and Bake:
- While the sauce simmers, cook the spaghetti in a large pot of salted boiling water (about 1 tablespoon salt per 4 liters of water) until al dente according to package instructions. Drain and toss with 1 tablespoon olive oil to prevent sticking. Set aside.
- In a medium bowl, mix together the vegan ricotta, plant milk, garlic powder, and nutritional yeast until smooth.
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch (23×33 cm) baking dish.
- Spread half the cooked spaghetti into the bottom of the dish.
- Layer all of the ricotta mixture evenly over the noodles.
- Pour half of the bolognese sauce over the ricotta layer.
- Top with the remaining spaghetti, followed by the rest of the bolognese.
- Sprinkle the shredded vegan mozzarella evenly across the top.
- Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
- Let rest for 10 minutes before slicing and serving.
Notes
- Refrigerator: You can refrigerate this casserole before or after baking. Either way, it will last 3 to 4 days in the refrigerator.
- Freezer: This million dollar spaghetti recipe can also be frozen for up to 3 months before or after baking. Wrap it tightly in the baking dish or transfer leftovers to an airtight container; thaw in the fridge before reheating.
- To reheat: Reheat individual portions in the microwave or cover with foil and warm in a 350ºF oven. If you stored the casserole before cooking, you can follow the original baking instructions.
Nutrition
Calories: 921kcal | Carbohydrates: 115g | Protein: 28g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Sodium: 1315mg | Potassium: 1069mg | Fiber: 21g | Sugar: 11g | Vitamin A: 4459IU | Vitamin C: 15mg | Calcium: 199mg | Iron: 7mg