Sheet Pan Vegetable Bolognese

Serves 4 

1/4 cup porcini mushrooms, dried

2 large carrots, peeled and chopped

2 parsnips, peeled and chopped

1 onion, sweet, peeled and chopped

8 oz mushrooms, washed and chopped

4 cloves garlic, peeled and pressed

1 cup tomatoes, canned, drained and chopped

4 Tbs olive oil

2 Tbs tomato paste

1/4 cup soy sauce (or alternative)

1 1/2 cup lentils, canned, drained and rinsed

2 cup vegetable broth. low sodium

1/2 cup parsley, fresh, chopped

1.Preheat oven to 400° F.

2.Cover porcini mushrooms with 1 cup of very hot water and steep for at least 15 minutes. Drain and reserve broth.

3.Prepare vegetables according to directions and add to a large bowl

5.Stir in pressed garlic and canned tomatoes.

6.Whisk together olive oil, tomato paste, soy sauce, and reserved mushroom broth. Pour over vegetables and toss to coat.

7.Spread vegetables in a parchment-lined roasting pan with sides and place in oven and roast, stirring once, for 30-40 minutes.

8.Stir in lentils and as much vegetable broth as needed to achieve the desired consistency.

9.Remove from oven and let cool before storing in a glass dish with lid. The sauce can be stored for up to 4 days in the refrigerator.

10.Serve sauce over spaghetti squash, cauliflower rice, zucchini noodles, or another base of choice.