Perfect Pasta with Bolgnaise Sauce More Variations Rose Elliot's variation I think the bolognaise would be lovely made with a drained can of green lentils or 100g green lentils, cooked and drained, as a change from the soya or veggie mince. Richard Cawley's variation - Italian Cottage Pie Spread the bolognaise mixture in the bottom of an oven-proof dish and cover with 750g mashed potatoes into which you have mixed 1 heaped tbsp (or more to taste) of vegetarian pesto, then sprinkle with grated vegetarian Parmesan-style cheese. Drizzle with a little olive oil or dot with butter and bake at 200c/400f/gas 6 for about 20 minutes or until the top is crisp and golden. Serve with simply cooked fresh green vegetables or salad. A nice flavour-packed variation on an old fashioned potato-based favourite - since most people love potatoes and we veggies eat so much pasta! Your variations Please note: these variations have been sent in by people who have read our NVW literature or viewed the website. They have not been tested! Mexicano To the basic sauce, add chillies or chilli powder. Add sauce to wraps or tortillas and roll up, place in a flat dish, top with creme fraiche or salsa or mature vegetarian cheddar or olives (any or all of the above). Bake for about 20 minutes at Gas 4 or until cheese browns. Sandy C, Merseyside Multicolour Boil different pasta shapes and colours and drain, make the bolognaise sauce as in the recipe, fry some mushrooms and sliced peppers, mixall the ingredients together, serve with vegetarian parmesan-style cheese. Delyth Howells, Carmarthen Let us know your variation! More variations will be added as they are received so please keep watching  nvw recipe index