One-Pan Smoky Veggie Lentil Lasagne

One rainy Tuesday, I stood in my kitchen staring at a half-empty fridge and wondering how to make something substantial without breaking out five pans. That's when the idea hit me: what if I could layer a proper lasagne right in the same skillet I was already using? The result was this smoky veggie lentil lasagne, a dish that proved comfort food doesn't require a sink full of dishes at the end. It's become my go-to when I want to feed people something impressive without the stress.

I made this for my brother when he was going through a phase of trying to eat better, and watching him take a second helping without realizing it was entirely vegetarian felt like a small victory. The smokiness of the paprika and the umami punch from the mushrooms and lentils somehow convinced him he was eating something indulgent rather than virtuous. That's the magic of this dish: it nourishes without announcing itself.

Ingredients

• Olive oil: Use good quality oil as it's the foundation for developing flavor in the bolognese base.
• Onion, garlic, carrots, celery, red bell pepper: This aromatic base builds the depth of the sauce, so don't skip any of them or rush the cooking.
• Mushrooms: Finely chopped mushrooms add meaty texture and umami, making the dish satisfying enough that no one misses meat.
• Courgette: Diced into small pieces, it softens into the sauce and keeps everything moist without becoming mushy.
• Smoked paprika, oregano, thyme: These seasonings are non-negotiable; they're what makes this feel special rather than ordinary.
• Chili flakes: Optional but worth adding if you like a subtle warmth running through the dish.
• Canned tomatoes and tomato paste: The paste concentrates the flavor while the canned tomatoes provide acidity and body.
• Red lentils: They cook soft and break down slightly, thickening the sauce naturally while adding protein and fiber.
• Vegetable stock: Use homemade if you have it, or a decent quality box; it makes a noticeable difference.
• Balsamic vinegar: A tablespoon stirred in at the end rounds out the flavors and adds subtle sweetness.
• No-boil lasagne sheets: These save time and work beautifully when you're layering straight in the pan.
• Ricotta, mozzarella, Parmesan: Layer them generously; the cheese is what binds the whole thing together and creates those bubbling golden edges.
• Fresh basil: Torn over the top at the end, it adds brightness that cuts through the richness.

Instructions

Build your flavor base:

Heat the oil over medium heat and soften the onion for a few minutes until it becomes translucent and sweet-smelling. The patience here matters because you're creating the foundation for everything that follows.

Add the vegetables:

Stir in garlic, carrots, celery, and bell pepper, letting them soften for about five minutes while the kitchen starts to smell like something wonderful is happening. You'll know they're ready when they've lost their raw edge but still have a bit of texture.

Introduce the mushrooms and courgette:

These release moisture as they cook, so give them five to six minutes and stir occasionally until the liquid evaporates and they begin to caramelize slightly. This step is worth the attention because it concentrates their flavor.

Toast the spices:

Sprinkle in the smoked paprika, oregano, thyme, and chili flakes, stirring for about a minute until the spices become fragrant and coat everything evenly. You'll smell the transformation immediately, and that's your cue that they're working their magic.

Build the sauce:

Stir in the tomatoes, tomato paste, lentils, and stock, then season with salt and pepper to taste. Bring it to a gentle simmer, cover, and let it cook for twenty to twenty-five minutes until the lentils are completely tender and the sauce has thickened enough to cling to a spoon.

Final seasoning:

Stir in the balsamic vinegar just before assembling, which adds a subtle sweetness and complexity that makes people pause and wonder what they're tasting.

Set up your layers:

Remove half the bolognese from the pan and set it aside, then arrange a layer of lasagne sheets directly over the remaining sauce. This is easier than it sounds, and don't worry if they overlap slightly.

Create the first cheese layer:

Dollop half the ricotta over the sheets, then sprinkle a third of the mozzarella and Parmesan across the top. The ricotta spreads more easily if you use the back of a spoon to gently push it into small pockets.

Add the second bolognese layer:

Spread half the reserved bolognese over the cheese layer, then top with more lasagne sheets and repeat: ricotta, mozzarella, Parmesan, and the final portion of bolognese.

Finish the assembly:

Top with a final layer of lasagne sheets and sprinkle the remaining mozzarella and Parmesan generously across the top. This becomes your golden crust, so don't hold back.

Bake covered and then uncovered:

Cover the pan tightly with foil and bake at 180°C for twenty-five minutes, then remove the foil and bake for another ten to fifteen minutes until the top is golden and the edges are bubbling quietly. The foil keeps everything moist while the first bake cooks through, and uncovering it at the end allows that golden finish to develop.

Rest before serving:

Let the lasagne sit for ten minutes before serving, which allows the layers to set slightly so each portion holds together beautifully. This is a good time to tear some fresh basil and let it sit in a small bowl.

Save

I remember my partner coming home while this was baking and asking what had happened to me, because apparently I'd filled the kitchen with such an aroma that he assumed I'd been cooking for hours. In truth, most of the work happened in the first thirty minutes; the oven did the rest while I set the table and uncorked wine. That feeling of having everything nearly done while still having time to breathe is why I keep coming back to this recipe.

Why This Works as a One-Pan Dinner

The genius of this lasagne isn't just convenience, though that matters. It's that cooking everything in one pan means the lentils absorb all the flavors from the vegetables and spices, becoming something more complex than they'd be if you assembled them separately. The cheese doesn't sit on top of the layers looking decorative; it mingles with the sauce, creating little pockets of creamy richness throughout. By the time it comes out of the oven, it's genuinely better than the sum of its parts.

Adapting This for Your Preferences

The beauty of this recipe is how forgiving it is to changes. If you don't like courgette, swap it for diced aubergine or additional bell pepper. If smoked paprika isn't your thing, use regular paprika and add a tiny pinch of liquid smoke instead, or skip it entirely for a more traditional tomato-forward version. The lentils are flexible too; I've used brown lentils when red ones weren't on hand, though they take a few minutes longer to soften. Experiment and make it yours.

Serving and Storage Ideas

This lasagne is wonderful on its own, but a simple green salad with lemon vinaigrette alongside it feels natural and refreshing. Crusty bread for wiping up the sauce is non-negotiable in my house. Leftovers keep for three days covered in the fridge, and they reheat beautifully in a 160°C oven for about fifteen minutes, covered until warmed through.

• A light Italian red like Chianti pairs beautifully with the smokiness and acidity of the dish.
• For a vegan version, use plant-based ricotta and mozzarella, and the results are genuinely indistinguishable from the original.
• Make it ahead by assembling everything but stopping before baking; cover and refrigerate, then bake for thirty minutes covered and fifteen uncovered.

Save

There's something deeply satisfying about pulling a golden, bubbling lasagne from the oven knowing the whole thing happened in a single pan. It's the kind of meal that feeds people and leaves them wondering why you're not running a restaurant from your kitchen.

Recipe FAQs

→ Can I make this lasagne vegan?

Yes, simply substitute the ricotta, mozzarella, and Parmesan with plant-based cheese alternatives to make this lasagne completely vegan.

→ Do I need to pre-cook the lasagne sheets?

No, this dish uses no-boil or oven-ready lasagne sheets that cook directly in the pan with the moisture from the vegetable bolognese.

→ How can I make the bolognese even smokier?

Add a pinch of liquid smoke along with the smoked paprika to intensify the smoky flavor throughout the vegetable and lentil mixture.

→ Can I prepare this lasagne ahead of time?

Yes, assemble the lasagne completely, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the covered baking time if cooking from cold.

→ What can I serve alongside this lasagne?

A simple green salad and crusty bread complement this dish perfectly. It also pairs beautifully with a light Italian red wine like Chianti.

→ How do I make this gluten-free?

Use gluten-free lasagne sheets in place of regular ones. The rest of the ingredients are naturally gluten-free, but always verify labels.