One-Pan Smoky Veggie Lentil Lasagne (Print)

A vibrant one-pan lasagne featuring smoky vegetable bolognese with red lentils, mushrooms, and courgettes for easy cleanup and rich flavor.

# 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 stalks celery, 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 ounces) diced 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 and Cheese

19 - 9 to 12 no-boil lasagne sheets
20 - 7 ounces ricotta cheese
21 - 5.3 ounces mozzarella cheese, grated
22 - 1.8 ounces Parmesan cheese, grated

→ Topping

23 - 2 tablespoons fresh basil leaves, torn

# Directions:

01 - Heat olive oil in a large, deep ovenproof skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic, diced carrots, diced celery, and diced red bell pepper. Cook for 5 minutes until just tender.
03 - Add chopped mushrooms and diced 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 diced 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 the 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 in the pan.
08 - Dollop half the ricotta over the lasagne sheets, then sprinkle with a third of the mozzarella and Parmesan.
09 - Spread half the reserved vegetable bolognese over the cheese layer, top with lasagne sheets, then repeat layering: ricotta, mozzarella, Parmesan, and the remaining vegetable bolognese.
10 - Finish with a final layer of lasagne sheets and sprinkle the remaining mozzarella and Parmesan on top.
11 - Cover the 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 smoked paprika creates this incredible depth that makes even dedicated meat-eaters forget theyre enjoying a vegetarian meal.
  • Everything comes together in a single pan, which means you can actually enjoy your evening instead of facing a mountain of dishes.
02 -
  • The first time I made this, I skipped the resting time and ended up with a delicious but structurally questionable dinner that collapsed the moment I tried to serve it.
  • If your sauce seems too thick while simmering, add a splash of water or stock, but remember that the no-boil pasta will absorb significant moisture during baking.
03 -
  • Grate your own cheese rather than using pre-shredded versions, as the anti-caking agents in packaged shredded cheese prevent that gloriously gooey melt that makes lasagne irresistible.
  • If youre not strictly vegetarian, a splash of Worcestershire sauce in the lentil mixture adds an incredible umami boost that no one will be able to identify but everyone will appreciate.
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