Prep Time: 20 mins | Cook Time: 40 mins | Serves: 6
🥒 Ingredients
For the Lentil Walnut “Meat” Sauce:
- 1 cup dried brown or green lentils, rinsed
- 1 1/2 cups water or vegetable broth (for lentils)
- 1 cup walnuts, finely chopped or pulsed in a food processor
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- 1 can (28 oz) crushed tomatoes
- Salt and pepper to taste
For the Seasoned Squash & Zucchini:
- 2 medium zucchini, sliced into half-moons
- 2 medium yellow squash, sliced into half-moons
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper, to taste
For the Baked Ziti:
- 1 lb (450g) ziti pasta (or penne, rigatoni)
- 1 1/2 cups vegan ricotta (store-bought or homemade—recipe below)
- 1/2 cup vegan mozzarella (optional, for topping)
- Fresh basil or parsley, chopped (for garnish)
🥄 Vegan Ricotta (Quick Homemade Version)
- 1 1/2 cups raw cashews, soaked 4 hours or overnight, then drained
- 2 tbsp lemon juice
- 1 garlic clove
- 1/4 cup water
- 2 tbsp nutritional yeast
- 1/2 tsp salt
Blend all ingredients until smooth and creamy.
🔪 Instructions
1. Cook the Lentils
- In a medium pot, combine lentils and water or broth.
- Bring to a boil, then simmer for 20–25 minutes until tender.
- Drain any excess liquid and set aside.
2. Make the Lentil Walnut Sauce
- Heat olive oil in a large skillet over medium heat.
- Sauté onions until translucent, about 5 minutes.
- Add garlic, oregano, basil, and red pepper flakes; cook 1 more minute.
- Stir in cooked lentils, walnuts, and crushed tomatoes.
- Simmer for 15 minutes, stirring occasionally.
- Season with salt and pepper.
3. Prepare the Squash & Zucchini
- Toss sliced squash and zucchini with olive oil, Italian seasoning, salt, and pepper.
- Spread on a baking sheet.
- Roast at 400°F (200°C) for 15 minutes or until tender and slightly caramelized.
4. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Drain and return to pot.
5. Assemble the Baked Ziti
- Lower oven to 375°F (190°C).
- In a large bowl, combine cooked pasta, lentil walnut sauce, roasted squash and zucchini, and vegan ricotta.
- Mix gently to combine.
- Transfer mixture to a lightly greased baking dish (about 9×13 inches).
- Sprinkle vegan mozzarella on top if using.
6. Bake
- Bake for 20–25 minutes until bubbly and golden on top.
- Remove and let cool for 5 minutes.
7. Serve
- Garnish with fresh chopped basil or parsley.
- Enjoy hot!
