One-Pan Smoky Veggie Lentil Lasagne (Printable)

Smoky vegetable bolognese with red lentils, mushrooms, and courgettes layered between lasagne sheets in one 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 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.
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°F.
08 - Remove half the vegetable 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 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.
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.

# Chef’s Tips:

01 -
  • Everything cooks in one pan, which means you'll actually want to make this on a weeknight instead of ordering takeaway.
  • The smoked paprika gives it a depth that makes people ask what your secret is.
  • Red lentils make it hearty enough to satisfy meat eaters while keeping it plant-forward.
  • No pre-boiling lasagne sheets means less fussing, more eating.
02 -
  • Don't skip sautéing the mushrooms and courgette separately; letting their moisture evaporate is what prevents the lasagne from becoming soggy and watery.
  • If your pan isn't deep enough, the lasagne will be more compact, which is fine, but make sure your foil doesn't touch the cheese layers or it will stick.
03 -
  • If you find the sauce is too thin after the lentils cook, let it bubble gently for a few extra minutes uncovered; it thickens noticeably as it reduces.
  • Tear the basil just before serving rather than chopping it; the larger pieces stay fresher-tasting and look more generous scattered across the top.
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