Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (2)

Million Dollar Spaghetti

Name: Million Dollar Spaghetti
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6, 6 -8 servings
Cuisine: american
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); 1 pound spaghetti (450g); 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)

NUTRITION · PER SERVING70M COOK

CAL 52%·PRO 90%

CARBS 102G39% OF CAL

13G FIBER73G OTHER16G TOTAL SUGAR

FAT 49G42% OF CAL

8G SAT41G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan lasagna-style pasta baked with lentils, walnuts, tomato sauce, and dairy-free cheese. Hearty, meaty in texture, and deeply flavored.

mainamericanpastacasserolebeansvegetarian

View the full recipe on Jessica in the Kitchen →

We index the facts; the cooking instructions live with the creator.

Ingredients

serves 6

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)
1 pound spaghetti (450g)
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)

At a glance

PER SERVING · TIME 70M

CAL 52%·PRO 90%

CARBS 102G39% OF CAL

13G FIBER73G OTHER16G TOTAL SUGAR

FAT 49G42% OF CAL

8G SAT41G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 20m
Cook: 50m
Sodium: 1349mg
Total sugar: 16g

Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 1143mg
Calcium: 682mg
Iron: 9mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 20M
SODIUM: 1349MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Million Dollar Spaghetti

Nutrition & ingredients

Ingredients

At a glance