Save to Pinterest I discovered this one-pan smoky veggie lentil lasagne during a rainy weekend when I couldn't face another trip to the store. Rummaging through my pantry, I found red lentils and some neglected no-boil lasagne sheets, and inspiration struck. The kitchen filled with the aroma of smoked paprika and herbs as the sauce simmered, transforming humble vegetables into something extraordinary. My skeptical partner wandered in, drawn by the scent, and ended up requesting seconds before I'd even finished my first serving.
Last autumn, I made this for a potluck dinner with friends who had varying dietary preferences. While assembling the layers in my kitchen, my friend Sarah peeked over my shoulder, eyebrow raised at the lentils. The same Sarah later texted me at midnight asking for the recipe after declaring it was the best lasagne shed ever tasted. The skillet was scraped clean by the end of the night, with several friends running fingers along the edges to capture the last bits of caramelized cheese.
Ingredients
- Red lentils: These little protein powerhouses cook quickly and practically melt into the sauce, creating a hearty texture that rivals traditional meat sauce without trying to fake anything.
- Smoked paprika: Just a teaspoon transforms ordinary vegetables into something mysteriously delicious, adding that savory depth that makes people ask whats in this?
- No-boil lasagne sheets: The secret to the simplicity of this one-pan method, they absorb moisture from the sauce as they bake, saving you from having to pre-cook pasta.
- Mushrooms: Chop these finely to mimic the texture of ground meat, they absorb all the smoky flavors while adding their own earthy notes.
- Balsamic vinegar: A splash at the end cuts through the richness with just the right amount of acidity, balancing the entire dish in a way that seems magical.
Instructions
- Create your flavor base:
- Heat olive oil in a large, deep ovenproof skillet over medium heat and add the chopped onion, cooking until it becomes translucent and your kitchen starts to smell like dinner is on its way. After about 3-4 minutes, add the garlic, carrots, celery, and red bell pepper, allowing them to soften and release their flavors for another 5 minutes.
- Build the veggie bolognese:
- Add the mushrooms and courgette to the pan, cooking until they release and then lose their moisture, about 5-6 minutes. When you sprinkle in the smoked paprika, oregano, thyme, and chili flakes, take a moment to appreciate the aromatic cloud rising from your pan.
- Transform with lentils:
- Pour in the chopped tomatoes, tomato paste, rinsed lentils, and vegetable stock, then season with salt and pepper. Let this mixture simmer gently for 20-25 minutes until the lentils are tender and the sauce thickens but remains slightly saucy.
- Begin the assembly:
- After stirring in the balsamic vinegar, remove half the veggie bolognese and set it aside. Arrange lasagne sheets over the remaining sauce in the pan, creating your first layer.
- Layer like you mean it:
- Dollop half the ricotta over the sheets, then sprinkle with mozzarella and Parmesan. Continue building layers with the reserved sauce, more pasta sheets, and the remaining cheese, finishing with a generous cheese topping.
- Bake to bubbly perfection:
- Cover your creation with foil and bake at 180°C for 25 minutes, then remove the foil for another 10-15 minutes until golden and bubbling. Let it rest for 10 minutes before serving, allowing the layers to set and the flavors to settle.
Save to Pinterest My neighbor Lisa, who claims to detest vegetables with suspicious intensity, happened to stop by one evening as I was pulling this lasagne from the oven. The smell alone convinced her to stay for dinner despite her protests. As we ate, she kept examining each forkful with growing confusion, eventually admitting shed never tasted vegetables prepared this way. Now shes borrowed my skillet three times to make it herself, texting me photos of her increasingly confident versions.
Make It Your Own
Sometimes I add a handful of baby spinach to the sauce just before removing it from the heat, letting the residual warmth wilt the leaves. Other times, especially in summer when my window box is thriving, I toss in fresh herbs like basil, oregano, or thyme alongside the dried ones. The recipe adapts beautifully to whatever vegetables are in season or languishing in your crisper drawer, with sweet potatoes and butternut squash making particularly delicious autumn variations.
Serving Suggestions
Though this one-pan wonder stands perfectly well on its own, I find a simple arugula salad dressed with lemon and olive oil cuts through the richness beautifully. A glass of Chianti alongside feels appropriately Italian without being fussy, and some crusty bread for sauce-swiping never goes amiss. For dinner parties, I sometimes prepare individual servings in small cast iron pans, which keeps the portions hot and makes everyone feel specially attended to.
Storage and Reheating
In the unlikely event you have leftovers, this lasagne actually improves overnight as the flavors meld and intensify. I often make it deliberately on Sundays, looking forward to Monday lunch more than anyone should reasonably anticipate the start of the workweek.
- Store any leftovers covered in the refrigerator for up to 3 days, or portion and freeze for up to 3 months.
- Reheat individual portions in the microwave for 2-3 minutes until heated through, or return the whole pan to a 160°C oven for about 20 minutes.
- Add a sprinkle of fresh cheese and torn basil to refreshen the reheated portions.
Save to Pinterest This one-pan lasagne has become more than just dinner in my home, its become a symbol of comfort and creativity. Whenever life feels a bit overwhelming, theres something grounding about chopping vegetables, layering flavors, and creating something nourishing from simple ingredients.
Recipe Q&A
- → Can I make this gluten-free?
Yes, simply substitute regular lasagne sheets with gluten-free oven-ready sheets. The rest of the ingredients are naturally gluten-free.
- → How do I store leftovers?
Cool completely, then cover and refrigerate for up to 3 days. Reheat in the oven at 180°C for 15-20 minutes until piping hot.
- → Can I freeze this lasagne?
Absolutely. Assemble, cool completely, wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
- → What vegetables work best in the bolognese?
Mushrooms and courgettes provide excellent texture, but you can also add finely chopped aubergine or spinach. The key is dicing vegetables small so they cook evenly.
- → Do I need to pre-cook the lasagne sheets?
No, use oven-ready sheets. The moisture from the vegetable bolognese cooks them perfectly during baking.
- → How can I increase the smoky flavor?
Add a pinch of liquid smoke to the bolognese or use smoked sea salt. You can also grill the vegetables briefly before adding them to the sauce.