Cheesy Lentil Bolognese Casserole

Scaled for 8 portions · 10 steps

1batch All-Purpose Cheese Sauce395 g(400 g) fusilli or rotini pasta (about 4 1/2 cups dry pasta)2 tbsp(30 mL) extra-virgin olive oil1medium sweet onion, diced (about 2 cups/280 g)3large garlic cloves, minced1(8-ounce/255 g) package sliced cremini mushrooms*1 tspdried oregano**1 tspdried basil**1 tspdried thyme**3 cup(750 mL) chunky marinara sauce***1(14-ounce/398 mL) can lentils, drained and rinsed (about 1 1/2 cups)2 tbsp(30 mL) runny tahini0.25–0.75 tspfine sea salt, to taste0.5 tspfreshly ground black pepper0.5 tspred pepper flakes (optional)—Paprika, for garnish—Cashew-Garlic Parmesan, for garnish—1 to 2 cups (40 to 80 g) stemmed and finely chopped kale (optional)

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