Save There's something almost rebellious about making lasagne in a single pan, especially when my kitchen counter is already buried under chopping boards and half-empty spice jars. I discovered this smoky vegetable version on a Tuesday when I was determined not to spend an entire evening washing up, yet still wanted something that tasted like it belonged in a proper Italian kitchen. The smoked paprika was the unexpected hero—it gave the lentils and mushrooms a depth I didn't know I was missing, and suddenly this weeknight dinner felt like something worth lingering over.
My partner sat at the kitchen table while I layered this together, occasionally reaching over to steal a taste of the bolognese, and halfway through assembly he asked if we were making this again next week. That kind of request—casual, unguarded—tells you everything. By the time we pulled it from the oven and the cheese had turned golden and slightly bubbly at the edges, the whole flat smelled like a proper restaurant, and I realized this was the kind of meal that somehow bridges the gap between weeknight practicality and weekend indulgence.
Ingredients
- Olive oil: Start with good quality here since you'll taste it throughout, about 2 tbsp to get everything cooking properly.
- Onion, garlic, carrots, celery, and red bell pepper: This aromatic base is your foundation—don't rush it, and make sure to dice everything roughly the same size so it cooks evenly.
- Mushrooms: Finely chop them and let them release their moisture; this creates umami depth that makes the lentils taste less, well, like lentils.
- Courgette: One large one diced gives you texture without overwhelming the pan—it softens beautifully without turning to mush.
- Smoked paprika, oregano, thyme, and chili flakes: These spices are your flavor secret; the smoked paprika especially transforms this from 'vegetable sauce' into something with genuine character.
- Chopped tomatoes and tomato paste: Use the paste to concentrate flavor—it's worth the extra step of stirring it in separately.
- Red lentils: Rinse them first, and they'll cook down into the sauce rather than staying whole and bouncy.
- Vegetable stock: 600 ml keeps everything saucy rather than dry, which is crucial in a pan lasagne where the pasta needs liquid to cook properly.
- Balsamic vinegar: Just 1 tbsp at the end pulls all the flavors together and adds a subtle sweetness that balances the smoke.
- No-boil lasagne sheets: These are essential here since you're not parboiling anything—they'll soften perfectly in the oven.
- Ricotta, mozzarella, and Parmesan: Mix them by hand rather than measuring too precisely; you want about equal parts ricotta to combined mozzarella and Parmesan.
- Fresh basil: Tear it by hand just before serving so the leaves stay tender and vibrant.
Instructions
- Build your aromatic base:
- Heat the olive oil over medium heat and let the onion soften for 3–4 minutes until it turns translucent and smells sweet. You'll know you're ready when a wooden spoon moves easily through it.
- Add the supporting vegetables:
- Stir in the garlic, carrots, celery, and red pepper, cooking for about 5 minutes until they've softened slightly but still have a bit of resistance. This is when your kitchen starts smelling proper.
- Introduce the mushrooms and courgette:
- Add both and let them cook for 5–6 minutes, stirring occasionally, until the mushrooms have released their moisture and the courgette looks just tender. The pan will smell almost umami-rich at this point.
- Toast the spices:
- Sprinkle in the smoked paprika, oregano, thyme, and chili flakes if you're using them, stirring for just 1 minute until the aromas bloom and become almost smoky. Don't let them scorch.
- Build the sauce:
- Pour in the chopped tomatoes, stir through the tomato paste, add the rinsed lentils and stock, then season generously with salt and pepper. Bring everything to a simmer, cover with a lid or foil, and let it cook gently for 20–25 minutes until the lentils are completely tender and the mixture looks thick but still sauce-like.
- Finish the bolognese:
- Stir through the balsamic vinegar, taste it, and adjust seasoning if needed—it should taste bold and complex, not watery or one-dimensional.
- Preheat the oven:
- Set it to 180°C (350°F) while you prepare to layer everything.
- Begin layering:
- Remove roughly half the veggie bolognese and set it aside, then arrange a layer of lasagne sheets directly over the remaining sauce in the pan, breaking them to fit if needed. Don't worry about gaps—the sauce will fill them.
- First cheese and sauce layer:
- Dollop about half your ricotta across the lasagne, then sprinkle over roughly a third of the combined mozzarella and Parmesan. Spread half your reserved bolognese over this layer.
- Build the second layer:
- Add another layer of lasagne sheets, then the remaining ricotta, another third of the mozzarella and Parmesan, and finally the last of your reserved bolognese. The repetition here is what creates those satisfying layers when you cut into it.
- Final assembly:
- Top with one last layer of lasagne sheets and finish with the remaining mozzarella and Parmesan scattered across the top—this is what will turn golden and bubbly.
- The covered bake:
- Cover the whole pan tightly with foil and bake for 25 minutes, which gives the lasagne sheets time to soften without the top burning.
- Uncover and finish:
- Remove the foil and bake for another 10–15 minutes until the cheese is golden and bubbling at the edges and looks almost irresistible.
- Rest and serve:
- Let it rest for 10 minutes—this settles everything so it holds together when you serve it—then scatter fresh basil across the top just before bringing it to the table.
Save There was a moment, about halfway through baking, when the smell coming from the oven was so good that my neighbor actually popped their head over the garden fence to ask what we were cooking. We ended up sharing a slice with them and a glass of wine on the terrace, and what started as a solo dinner for two became this impromptu evening with friends laughing and passing around plates. That's when I understood this recipe wasn't just about having a clean kitchen and minimal fuss—it was about making something delicious enough that people actually want to linger at the table.
Making This Vegan
The bolognese layer is completely vegan as written, so you're already most of the way there. Swap the ricotta, mozzarella, and Parmesan for quality plant-based alternatives—I've had good results with cashew ricotta and fermented nut cheeses that melt and brown properly. The baking time stays exactly the same, and honestly, the smoky depth of this sauce means nobody misses the dairy once that golden cheese top comes out of the oven.
Deepening the Smoke
If you're someone who loves smoked flavors, a pinch of liquid smoke stirred into the bolognese after the balsamic vinegar creates an almost barbecue-like depth that's genuinely addictive. I add maybe 1/4 teaspoon, taste it, then decide if I want another whisper of it. Liquid smoke is intense, so restraint is your friend here—you want people asking what that intriguing flavor is, not coughing from it.
What to Serve Alongside
This lasagne is substantial enough to stand on its own, but I always make a simple green salad with lemon dressing to cut through the richness and refresh the palate between bites. A crusty bread is almost mandatory for soaking up any sauce that pools on the plate, and if you're opening wine, reach for something light like Chianti or even a Barbera—nothing heavy that will compete with the smokiness.
- A rocket and parmesan salad with lemon vinaigrette is elegant and simple.
- Garlic bread made from proper sourdough adds texture and feels almost indulgent.
- A crisp Italian white wine like Vermentino also works beautifully if you prefer white to red.
Save Every time I make this, I'm struck by how something so satisfying and complete could come from one pan and about an hour and a quarter of actual effort. It's the kind of meal that quietly works its way into your regular rotation, not because it's complicated or impressive, but because it's genuinely good and doesn't ask too much of you in return.
Recipe Questions
- → Can I make this lasagne ahead of time?
Yes, assemble the entire dish up to 24 hours in advance and refrigerate covered with foil. Bake for an additional 10-15 minutes if baking from cold.
- → Can I use regular lasagne sheets instead of no-boil?
Yes, par-boil regular lasagne sheets for 3-4 minutes before layering. The sauce consistency remains delicious with either type.
- → How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in the oven at 180°C for 15-20 minutes until heated through.
- → Can I freeze this lasagne?
Freeze unbaked or baked portions wrapped tightly for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What vegetables work best in the bolognese?
Mushrooms, courgettes, bell peppers, carrots, and celery provide excellent texture and flavor. Feel free to add spinach or eggplant for variety.
- → How can I increase the protein content?
Add 100g of chopped walnuts or pine nuts to the bolognese, or incorporate crumbled tofu for extra protein while maintaining the vegetarian profile.