Cheesy Beef & Lentil Pasta Bake with Roasted Veg - Canadian Beef | Canada Beef

Ingredients

• Bolognese Sauce 2 tbsp canola oil
• 1 onion, chopped
• 1 carrot, scrubbed well and diced or grated
• 1 stalk celery, diced
• 2 cloves garlic, minced
• 1 lb (500 g) lean ground beef
• 1 tbsp dried Italian herb seasoning
• 1½ tsp salt
• ¾ cup red or white wine
• 1 can (28 oz/796 mL) crushed tomatoes
• ½ cup dry green or brown lentils, picked over and rinsed
• 12 fresh basil leaves, chopped
• Roasted Vegetables 2 tbsp olive oil
• 2 cloves garlic, finely chopped
• ½ tsp EACH salt and freshly ground black pepper
• 2 zucchini, cut into 1-inch (2.5 cm) chunks (about 3 cups)
• 1 large red bell pepper, cut into 1-inch (2.5 cm) chunks
• ½ medium eggplant, cut into 1-inch (2.5 cm) chunks, unpeeled (about 3 cups)
• Pasta 1 lb whole-grain penne
• 1½ cups shredded mozzarella cheese
• ¾ cup whole milk ricotta cheese