Lemony Lentil & Veggie Pasta Bake - Alberta Pulse Growers

Ingredients

• 2 cups (500 mL) dry pasta (see notes)
• 2 cups (500 mL) cooked or canned green lentils, drained & rinsed (see notes)
• 1 1/2 cups (375 mL) assorted vegetables, chopped (see notes)
• 1/2 cup (125 mL) grated Mozzarella cheese (see notes)
• 1/4 cup (60 mL) grated Parmesan cheese
• 2 Tbsp (30 mL) canola oil
• 2 Tbsp (30 mL) butter or margarine
• 1 tsp (5 mL) minced garlic or 1/2 tsp (2 mL) garlic powder
• 1/4 cup (60 mL) all-purpose flour
• 2 cups (500 mL) milk
• 1 tsp (5 mL) lemon zest
• 1/4 cup (60 mL) lemon juice (1-2 lemons)
• 1 tsp (5 mL) dried oregano
• 1 tsp (5 mL) dried basil
• 1/2 tsp (2 mL) chili flakes, optional
• salt & pepper, to taste