- 500 grams of pasta (I suggest the rigatoni shape)

- 180 grams of almond ricotta

- 3 tbsp of nutritional yeast

For the vegan meatballs:

- 240 grams of cooked lentils

- 3 tbsp of olive oil

- 4 tbsp of breadcrumbs

- 1 tsp of dried garlic

- 1 tsp of salt

- A pinch of pepper

For the sauce:

- 700 grams of tomato sauce

- 100 grams of onion (about 1)

- 1 tsp of dried garlic

- 2 tbsp of olive oil

- 1 tbsp of salt

- A pinch of pepper

- A pinch of chili pepper

For the béchamel sauce:

- 40 grams of flour (I used whole wheat flour)

- 40 grams of olive oil

- 500 grams of unsweetened non-dairy milk (I suggest soy or oat milk)

- 1 tsp of salt

- A pinch of pepper

- A pinch of nutmeg

First of all, prepare the lentil meatballs.
Blend in a food processor cooked lentils, olive oil, breadcrumbs, dried garlic, salt, and pepper. Shape the mix into small balls.
Cook for 10 minutes in a convection oven at 180 °C.
Meanwhile, prepare the sauce in a pan.
Chop an onion and fry it with olive oil. After a few minutes, add tomato sauce, garlic, salt, pepper, and chili pepper. Let it cook on low heat for 10 minutes.
At the same time, cook the pasta in salty water. Drain it when it is “al dente” and add it to the pan with the tomato sauce. Give everything a mix.
In the meantime, prepare the béchamel sauce in a pot.
Pour the olive oil and the flour and cook for a minute on low heat. Add non-dairy milk, salt, pepper, and nutmeg and frequently mix for 10 minutes.
In a rectangular baking pan, put a layer of béchamel sauce. Add the pasta vertically. Add a layer of tomato sauce, then the vegan meatballs, and the crumbled ricotta. Finish with a layer of béchamel sauce and sprinkle nutritional yeast.
Cook for 20 minutes in a convection oven at 180 °C.

Vegan baked pasta can be kept in the fridge for three days.