One-Pan Smoky Veggie Lentil Lasagne (Printable)

Layers of smoky vegetable bolognese with red lentils, mushrooms, and courgettes cooked in one pan.

# What You'll Need:

→ Vegetable Bolognese

01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 3 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 red bell pepper, diced
07 - 8.8 ounces mushrooms, finely chopped
08 - 1 large zucchini, diced
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon chili flakes, optional
13 - 1 can (14.5 ounces) chopped tomatoes
14 - 2 tablespoons tomato paste
15 - 5.3 ounces dried red lentils, rinsed
16 - 2.5 cups vegetable stock
17 - Salt and black pepper to taste
18 - 1 tablespoon balsamic vinegar

→ Lasagne & Cheese

19 - 9 to 12 no-boil lasagne sheets
20 - 7 ounces ricotta cheese
21 - 5.3 ounces grated mozzarella
22 - 1.76 ounces grated Parmesan or vegetarian hard cheese

→ Topping

23 - 2 tablespoons fresh basil leaves, torn

# How to Make It:

01 - Heat olive oil in a large, deep ovenproof skillet over medium heat. Add onion and cook for 3 to 4 minutes until softened.
02 - Stir in garlic, carrots, celery, and red bell pepper. Cook for 5 minutes until just tender.
03 - Add mushrooms and zucchini. Sauté for 5 to 6 minutes until softened and any moisture has evaporated.
04 - Sprinkle in smoked paprika, oregano, thyme, and chili flakes if using. Cook for 1 minute until fragrant.
05 - Stir in chopped tomatoes, tomato paste, red lentils, and vegetable stock. Season with salt and pepper. Bring to a simmer, cover, and cook gently for 20 to 25 minutes until lentils are tender and mixture is thick but saucy. Stir in balsamic vinegar.
06 - Preheat oven to 350°F.
07 - Remove half the vegetable bolognese from the pan and set aside. Arrange a layer of lasagne sheets over the remaining sauce.
08 - Dollop half the ricotta over the lasagne sheets, then sprinkle with one third of the mozzarella and Parmesan.
09 - Spread half the reserved vegetable bolognese over the cheese layer, top with more lasagne sheets, and repeat the layering: ricotta, mozzarella, Parmesan, and the final layer of vegetable bolognese.
10 - Finish with a final layer of lasagne sheets and sprinkle the remaining mozzarella and Parmesan on top.
11 - Cover pan with foil and bake for 25 minutes.
12 - Remove foil and bake for another 10 to 15 minutes until golden and bubbling.
13 - Rest for 10 minutes before serving. Garnish with fresh basil leaves.

# Expert Advice:

01 -
  • The smokiness from the paprika gives a meaty satisfaction without any meat, something I wish someone had told me years ago when I was struggling with vegetarian cooking.
  • Everything happens in one pan, which means youre not spending your Sunday evening washing a mountain of dishes instead of relaxing with a glass of wine.
02 -
  • The sauce should be slightly wetter than you think necessary before assembling, as both the lentils and no-boil lasagne sheets will continue absorbing moisture in the oven.
  • Let the lasagne rest those full 10 minutes after baking, even when everyone is hovering hungrily, as this ensures clean slices instead of a collapsed mess on the plate.
03 -
  • After countless batches, Ive found that grating fresh nutmeg over each cheese layer adds a subtle warmth that most guests cant identify but always compliment.
  • Use the largest pan you own with straight sides, as a too-small pan leads to overflow in the oven, a lesson I learned the hard way with a smoky kitchen and disappointed dinner guests.
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