1. To make lentil bolognese. Place olive oil, onion, pepper and garlic into a wide saucepan. Fry over a medium heat for 6-7 minutes until the vegetables are softened, stirring occasionally.
2. Add thyme, oregano, bay leaves, chili and cook for 1 more minute. Add the lentils, tomato sauce, water or vegetable broth, salt and pepper. Turn up the heat and bring to the boil, then reduce the heat right down to a gentle simmer
3. Put the lid on and simmer for 20 minutes, or until the lentils are tender and the sauce is thick (Stir the bolognese sauce occasionally and add an extra splash of water if it starts to stick.)
4. To make bechamel sauce. Add the oil to a pot and heat it at medium heat. Add the flour and stir well for 2 minutes. Then add the quinoa rice drink all at once and whisk vigorously. Add salt pepper, nutmeg and continue cooking for 6-7 minutes until you get the right thickness. Remove from the heat.
5. To cook pasta.While the sauce is simmering, cook the Organic quinoa real & rice penne for 5 minutes in large saucepan of boiling salted water.
6. To assemble and bake Preheat the oven to 220°C. Toss the pasta with the bolognese sauce. In a casserole dish, add the pasta and top with the bechamel sauce and sprinkle with vegan grated cheese on top. Place in the oven for 10-15 minutes or until the cheese is melted and the sides crispy and bubbling.

1 tbsp = tablespoon

1 tsp = teaspoon