One-Pan Smoky Veggie Lentil Lasagne (Printable)

Hearty layers of smoky lentils, vegetables, and creamy béchamel baked together in one pan.

# What You'll Need:

→ Vegetable Bolognese

01 - 2 tbsp olive oil
02 - 1 large onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 medium carrot, diced
05 - 1 red bell pepper, diced
06 - 250 g mushrooms, chopped
07 - 2 medium courgettes (zucchini), diced
08 - 1 tsp smoked paprika
09 - 1 tsp dried oregano
10 - 1/2 tsp dried thyme
11 - 1/2 tsp chili flakes (optional)
12 - 1 tbsp tomato paste
13 - 400 g chopped tomatoes (1 can)
14 - 1 tbsp soy sauce
15 - 125 g dried red lentils, rinsed
16 - 500 ml vegetable stock
17 - Salt and black pepper, to taste

→ Béchamel Sauce

18 - 40 g unsalted butter
19 - 40 g plain flour
20 - 600 ml whole milk
21 - 1/4 tsp ground nutmeg
22 - 60 g grated mature cheddar or vegetarian hard cheese
23 - Salt and white pepper, to taste

→ Assembly

24 - 9–12 no-boil lasagne sheets
25 - 50 g grated mozzarella or vegetarian cheese
26 - Fresh basil leaves, to serve (optional)

# How to make it:

01 - Preheat the oven to 400°F.
02 - Heat olive oil in a large ovenproof deep skillet over medium heat. Add onion and garlic, sauté for 2 minutes.
03 - Add carrot, red pepper, mushrooms, and courgettes. Cook for 5–6 minutes until softened.
04 - Stir in smoked paprika, oregano, thyme, chili flakes, and tomato paste. Cook for 1 minute.
05 - Add canned tomatoes, soy sauce, red lentils, and vegetable stock. Bring to a simmer, cover, and cook for 15–20 minutes until lentils are tender and sauce thickens. Season with salt and pepper.
06 - Melt butter in a medium saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk, then cook stirring until thickened about 5 minutes. Remove from heat, stir in nutmeg, cheese, and season with salt and white pepper.
07 - Remove half the veggie bolognese from the pan and set aside. Layer 1/3 of the béchamel over remaining sauce in pan, then top with lasagne sheets breaking to fit.
08 - Spread half the reserved bolognese over pasta, pour over another third of béchamel, and add another layer of lasagne sheets.
09 - Finish with remaining bolognese, top with final lasagne sheets, and pour over remaining béchamel. Sprinkle with grated mozzarella.
10 - Cover pan loosely with foil and bake for 25 minutes.
11 - Remove foil and bake for another 10–15 minutes until golden and bubbling.
12 - Let stand for 10 minutes before serving. Garnish with fresh basil if desired.

# Recipe Expert Tips:

01 -
  • Everything happens in one pan, meaning less cleanup and more time enjoying that golden, bubbling cheese top
  • The red lentils break down beautifully creating a rich texture that honestly rivals any meat based lasagne I've ever made
02 -
  • The lentils continue absorbing liquid as they bake, so if your sauce seems a bit thick during the initial simmer, don't panic or add more liquid
  • No boil sheets need that sauce to soften properly, so make sure every bit of pasta is covered before baking
03 -
  • Splash in some red wine with the tomatoes if you want even more depth, and let it cook down for a few minutes before adding the lentils
  • Grating your own cheese makes a massive difference in how smoothly it melts into the béchamel, so skip the pre grated stuff if you can
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