One-Pan Smoky Veggie Lentil Lasagne (Print version)

Layered vegetarian lasagne with smoky lentils, mushrooms, and courgettes made in a single ovenproof pan.

# 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 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 - 14.1 ounces canned chopped tomatoes
14 - 2 tablespoons tomato paste
15 - 5.3 ounces dried red lentils, rinsed
16 - 20.3 fluid ounces 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. Stir in garlic, carrots, celery, and red bell pepper. Cook for 5 minutes until just tender.
02 - Add mushrooms and zucchini to the skillet. Sauté for 5 to 6 minutes until softened and any excess moisture has evaporated.
03 - Sprinkle in smoked paprika, oregano, thyme, and chili flakes if using. Cook for 1 minute until fragrant.
04 - 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 the mixture is thick but saucy. Stir in balsamic vinegar.
05 - Preheat oven to 350°F.
06 - Remove half the veggie bolognese from the pan and set aside. Arrange a layer of lasagne sheets over the remaining sauce in the pan.
07 - Dollop half the ricotta over the lasagne sheets, then sprinkle with one-third of the mozzarella and Parmesan.
08 - Spread half the reserved veggie bolognese over the cheese layer. Top with additional lasagne sheets and repeat the layering with ricotta, mozzarella, Parmesan, and the final layer of veggie bolognese.
09 - Finish with a final layer of lasagne sheets and sprinkle the remaining mozzarella and Parmesan on top.
10 - Cover the pan with foil and bake for 25 minutes.
11 - Remove foil and bake for an additional 10 to 15 minutes until golden and bubbling.
12 - Rest for 10 minutes before serving. Garnish with fresh basil leaves.

# Expert Advice:

01 -
  • One pan means you can make an impressive dinner without losing your mind to cleanup.
  • Red lentils dissolve slightly into the sauce, creating richness you'd expect from meat-based bolognese.
  • The smoked paprika gives you that deep, almost caramelized flavor that tastes like you've been tending to this all day.
  • It's flexible enough for vegetarians, vegans, or anyone just tired of the same rotation.
02 -
  • If your sauce seems too thick when you're done simmering the lentils, add a splash of stock rather than worrying it's wrong—no-boil sheets need that moisture to soften properly.
  • Don't skip removing half the bolognese before you start layering; this is what prevents the bottom from becoming a solid, dense mass.
  • The resting time after baking is genuinely important, so resist the urge to cut into it immediately no matter how good it smells.
03 -
  • Make this the morning of and refrigerate it covered, then bake straight from cold, adding five to ten minutes to the baking time—it actually tastes better because the flavors meld overnight.
  • If you want extra smokiness without smoked paprika overpowering the dish, add just a dash of liquid smoke to the finished bolognese and stir it through gently.
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