One-Pan Smoky Veggie Lentil Lasagne (Printable)

Satisfying layers of smoky veggie bolognese with lentils, mushrooms, and courgettes in one pan.

# What You 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

# Steps:

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 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 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 a 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: 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 -
  • It transforms humble red lentils into a meaty sauce that tricks even the most dedicated carnivores.
  • You only have one pan to wash at the end of the night which feels like a small victory.
02 -
  • The sauce needs to be slightly wetter than a traditional bolognese because the dry pasta sheets will absorb a lot of liquid.
  • Letting the dish rest for ten minutes after baking is the only way to get clean slices that do not slide apart.
03 -
  • Finely grating the parmesan yourself leads to a much better melt than using the pre shredded stuff from a bag.
  • If the sauce looks too thick before layering, add a splash more stock to ensure the pasta cooks through completely.
Go Back