All seasons vege pasta bake

1 Bring a pan of water to the boil and cook the pasta according to packet directions.

2 Heat the oil in a medium pan or frying pan and sauté the onion, garlic and celery. When the vegetables are beginning to soften, add the grated carrot and cook until soft.

3 Mix in the tomatoes, stock, tomato paste, sugar, Worcestershire sauce, pesto and lentils and simmer gently for 20 minutes, or until the lentils are beginning to swell and become tender (they’ll continue cooking in the oven) and the sauce is thickened. Season with salt and pepper.

4 While the vegetable sauce is cooking, preheat the oven to 200°C.

5 Prepare the white sauce for the topping: Heat the oil in a saucepan, then use a whisk to mix the flour into the oil. Gradually whisk in the milk, adding it a little at a time, whisking well after each addition to ensure a lump-free sauce. When all the milk has been added, use a wooden spoon to stir the sauce over a gentle heat until it thickens. Stir using circular and figure of eight motions so the sauce doesn’t stick to the bottom of the pan, and don’t let it boil. When thick enough to coat the back of the wooden spoon, season lightly with salt and pepper then set aside.

6 To assemble the dish, place the well-drained, cooked pasta into the bottom of a heatproof casserole or serving dish. Spoon over the vegetable sauce and then spoon the white sauce on top. Sprinkle with grated cheese and bake for 20 minutes, or until piping hot and golden on top.