One-Pan Smoky Veggie Lentil Lasagne (Print Version)

Vibrant layers of smoky vegetable bolognese with red lentils, mushrooms, and courgettes in one pan.

# Components:

→ 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 ounces) chopped tomatoes
14 - 2 tablespoons tomato paste
15 - 1 cup 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 grated mozzarella
22 - 1.8 ounces grated Parmesan or vegetarian hard cheese

→ Topping

23 - 2 tablespoons fresh basil leaves, torn

# Directions:

01 - Heat olive oil in a large, deep ovenproof skillet or sauté pan 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 excess 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.
06 - 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.
07 - Preheat oven to 350 degrees Fahrenheit.
08 - Remove half the veggie bolognese from the pan and set aside. Arrange a layer of lasagne sheets over the remaining sauce.
09 - Dollop half the ricotta over the lasagne sheets, then sprinkle with one-third of the mozzarella and Parmesan.
10 - Spread half the reserved veggie bolognese over the cheese layer, top with more lasagne sheets, and repeat the layering with ricotta, mozzarella, Parmesan, and the final layer of veggie bolognese.
11 - Finish with a final layer of lasagne sheets and sprinkle the remaining mozzarella and Parmesan on top.
12 - Cover pan with foil and bake for 25 minutes.
13 - Remove foil and bake for another 10 to 15 minutes until golden and bubbling.
14 - Rest for 10 minutes before serving. Garnish with fresh basil leaves.

# Expert Advice:

01 -
  • One pan means one cleanup, which honestly feels like winning the lottery on a tired weeknight.
  • Red lentils do the heavy lifting here, making this genuinely hearty enough that nobody notices it's vegetarian.
  • The smoky-savory flavor comes from layers of vegetables and spices, not from hours of simmering.
02 -
  • Don't skip the resting period after baking; 10 minutes lets the lasagne set just enough to slice cleanly without it falling apart on the plate.
  • If your bolognese seems thin when you finish cooking it, let it simmer uncovered for another 5 minutes; it should be thick enough to cling to a spoon but still saucy enough to hydrate the pasta.
  • The no-boil sheets need sauce on both sides to cook through properly, so don't be stingy with your bolognese layers.
03 -
  • If your pan is shallower than you'd like, don't force all the layers in—better to make it slightly less tall than to have lasagne sheets sticking up awkwardly and not cooking through.
  • The beauty of this recipe is that you can make it up to 8 hours ahead, cover it with foil, and bake it straight from the fridge; just add 5–10 minutes to the covered baking time.
Return