We chose to serve this delicious protein-packed pasta sauce over spinach fettuccine noodles, but you can serve it over refrigerated ravioli, zoodles, sweet potatoes, squash; really, anything your heart desires.

Vegetarian Bolognese

Soak mushrooms in 1 cup hot water for 10 minutes. Drain, reserving liquid. Rinse mushrooms to remove any grit. Slice mushrooms and set aside. Strain mushroom liquid through a coffee filter to remove grit. Set liquid aside.

Heat oil over medium-high heat in a Dutch oven. Add onion, celery, carrot, and garlic. Cook for 5 minutes or until softened. Add tomatoes, water, baby bella mushrooms, wine, dried mushrooms, and reserved liquid, parsley, oregano, rosemary, salt, and black pepper. Bring mixture to boiling; reduce heat. Simmer, covered, for 20 minutes. Add lentils. Simmer for 25 more minutes more or until lentils are tender.

Cool sauce for 20 minutes. Transfer half of sauce to a blender. Cover and blend until pureed. Stir pureed mixture into sauce in Dutch oven. Reserve 2 cups of sauce for pasta. Transfer remaining sauce to storage containers. Refrigerate for up to 3 days, or freeze for up to 3 months.

Cook fettuccine according to package directions. Drain pasta; do not rinse. Pour 2 cups reserved sauce over pasta; serve immediately.