One-Pan Smoky Veggie Lentil Lasagne (Printable)

Layers of smoky vegetable bolognese with red lentils, mushrooms, and courgettes cooked in one pan for maximum 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) 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 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 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 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. 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 with 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 Tips:

01 -
  • One pan means you're done with dishes before dessert even enters the conversation.
  • The smoked paprika gives it a depth that makes vegetarian guests stop mid-bite and ask what's in it.
  • Red lentils add protein and substance so it feels hearty, not like you're eating virtue on a plate.
  • No boiling lasagne sheets means you skip the steam burns and the awkward draining moment.
02 -
  • If your lentils aren't completely tender after twenty minutes, give them another five rather than trying to shortcut it, as crunchy lentils will haunt you when you bite into a forkful.
  • Don't layer the lasagne sheets while the bolognese is still steaming hot, as they'll start softening before they even hit the oven and can become mushy.
  • The foil covering is non-negotiable for the first half of baking, otherwise your cheese top will scorch while the center is still finding its confidence.
03 -
  • Toast your spices for a full minute over the heat before adding the wet ingredients, as this wakes up their essential oils and prevents them from tasting muted or dusty in the finished dish.
  • Tear your basil by hand rather than cutting with a knife, as bruising the leaves with metal can cause them to blacken and lose their brightness.
  • Make this the day before if you can, refrigerating it covered overnight, as the flavors meld beautifully and it actually bakes slightly faster from a cold start because your oven isn't working as hard.
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