Save The smoky aroma filling my tiny apartment kitchen that first rainy Tuesday stopped my roommate in her tracks. She poked her head in, eyebrows raised, and asked if I'd secretly taken up barbecue. The lentils were bubbling away with that gorgeous paprika, and honestly, I felt pretty brilliant for transforming pantry staples into something that smelled this impressive.
Last winter I made this for my friend who swears she hates vegetarian food, and she went back for thirds. She kept insisting there had to be some secret meat in that smoky sauce, and watching her face when I listed exactly what went into it was absolutely priceless. Now she requests it every time she visits, and I've stopped trying to convince her it's basically just lentils and vegetables dressed up really, really well.
Ingredients
- Olive oil: Use a decent quality one here since it's the foundation of your vegetable base, and it adds lovely fruitiness
- Onion and garlic: Finely chopped so they melt into the sauce rather than leaving visible chunks
- Carrot, red pepper, mushrooms, and courgettes: These create the hearty texture and sweetness that makes this feel so substantial
- Smoked paprika: Absolutely the star of the show, giving that deep, campfire flavor without any actual smoke
- Dried oregano and thyme: Classic Italian herbs that ground the dish in familiar comfort
- Chili flakes: Just enough warmth to wake everything up, though you can skip them if you prefer mild
- Tomato paste: Concentrates the tomato flavor and adds richness to the sauce
- Canned chopped tomatoes: The liquid backbone that carries all those spices and vegetables
- Soy sauce: My secret umami bomb that adds savory depth you'd normally get from meat
- Dried red lentils: These cook down into a creamy, protein packed base that holds the layers together beautifully
- Vegetable stock: Use a good quality one or homemade if you have it, since it reduces down and concentrates in flavor
- Butter: Essential for a proper béchamel, though you can use dairy free for vegan versions
- Plain flour: This thickens the white sauce into that velvety, luxurious texture we all love in lasagne
- Whole milk: Creates the richest white sauce, though semi skimmed works if that's what you have
- Ground nutmeg: Just a pinch adds this subtle warmth that makes the béchamel taste properly authentic
- Mature cheddar: Adds sharpness and depth to the white sauce that balances the sweet tomato layer
- No boil lasagne sheets: Absolute lifesaver for timing, and they absorb sauce beautifully as they bake
- Mozzarella: For that golden, stretchy top that makes the first forkful so incredibly satisfying
- Fresh basil: The bright, herbal finish that cuts through all that rich cheese and sauce
Instructions
- Preheat and prep:
- Get your oven to 200°C (180°C fan) and pull out your largest ovenproof frying pan or deep skillet, because that one pan convenience is about to become your new best friend.
- Build your flavor base:
- Warm the olive oil over medium heat, then add your onion and garlic, letting them soften for about 2 minutes until they're fragrant and translucent.
- Add the hearty vegetables:
- Toss in the carrot, red pepper, mushrooms, and courgettes, then let them cook down for 5 to 6 minutes until they've softened and released some of their moisture.
- Wake up the spices:
- Stir in that gorgeous smoked paprika along with the oregano, thyme, chili flakes, and tomato paste, letting everything cook for just 1 minute so the spices bloom and become fragrant.
- Simmer into sauce:
- Pour in the tomatoes, soy sauce, lentils, and stock, bring it all to a gentle bubble, then cover and let it simmer for 15 to 20 minutes until the lentils are tender and the sauce has thickened nicely.
- Whisk up the béchamel:
- Melt the butter in a separate saucepan, stir in the flour for 1 minute to cook out the raw taste, then gradually whisk in the milk and keep stirring for about 5 minutes until it thickens into silky smooth sauce, finishing with nutmeg, cheese, and seasoning.
- Start layering magic:
- Scoop out half your veggie mixture and set it aside, then spread a third of the béchamel over what's left in the pan before topping with lasagne sheets, breaking them as needed to fit.
- Build it up:
- Spread half the reserved bolognese over the pasta, pour over another third of béchamel, add another layer of pasta, then repeat with remaining bolognese, more béchamel, and final pasta layer.
- Crown with cheese:
- Pour the last of the béchamel over everything and sprinkle with mozzarella, then loosely cover with foil and bake for 25 minutes before removing the foil and letting it get golden and bubbling for another 10 to 15 minutes.
- The waiting game:
- Let it stand for 10 minutes before serving, which feels like torture but is essential for clean slices, then finish with fresh basil if you've got it.
Save This recipe has become my go to for new parents and friends who need a meal they can freeze and reheat without any fuss. Something about that combination of smoky, cheesy comfort just feels like a hug in baking form, and I love knowing I can drop off a pan that will feed them for days.
Making It Ahead
I've assembled this the night before and stored it in the fridge, covered tightly with foil, then just added a few extra minutes to the baking time. The flavors actually develop even more overnight, so it's brilliant for dinner parties when you want to minimize last minute stress.
Vegan Made Simple
When my vegan sister visits, I swap in plant butter and oat milk for the béchamel, use vegan cheese, and suddenly this works for everyone at the table. The lentils were already doing the heavy lifting on protein, so the substitution feels completely natural rather than like a compromise.
Perfect Pairings
A crisp green salad with sharp vinaigrette cuts through all that richness beautifully, and if you're feeling indulgent, some garlic bread never hurt anyone. The dish is substantial enough that light sides work perfectly to balance the meal.
- Let it rest before cutting, otherwise the layers will slide everywhere and you'll lose those gorgeous defined stripes
- The cheese on top should be deeply golden in spots for the best flavor and texture
- If reheating leftovers, cover with foil so the top doesn't dry out while the middle warms through
Save There's something deeply satisfying about pulling that bubbling, golden topped pan from the oven and knowing every layer is going to be absolutely perfect. Hope this becomes one of your regular comfort meals too.
Recipe Questions & Answers
- → Can I make this dish vegan?
Yes, substitute dairy-free butter and plant milk for the béchamel, use vegan cheese alternatives, and ensure your lasagne sheets are egg-free.
- → Do I need to cook the lasagne sheets first?
No, use no-boil lasagne sheets which will cook perfectly in the sauce during baking. If using traditional sheets, par-boil them first.
- → Can I prepare this ahead of time?
Yes, assemble the dish up to a day in advance and refrigerate. Add 10-15 minutes to baking time if cooking from cold.
- → What gives the sauce its smoky flavor?
The smoked paprika is the key ingredient. Don't skip it—it provides that distinctive, robust smoky taste that defines this dish.
- → Can I freeze leftovers?
Yes, portion and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.