One-Pan Smoky Veggie Lentil Lasagne (Printable Version)

Layers of smoky vegetable bolognese with red lentils, mushrooms, and courgettes cooked 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 celery stalks, 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 - 14 ounces canned 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

# Step-by-Step Guide:

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 veggie 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 a third of the mozzarella and Parmesan.
10 - Spread half the reserved veggie bolognese over the cheese layer, top with more lasagne sheets, and repeat the layering: ricotta, mozzarella, Parmesan, and the final layer of veggie 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.

# Expert Tips:

01 -
  • The smoked paprika makes people think you've got some secret technique, but it's just honest seasoning doing the work.
  • Red lentils practically dissolve into the sauce, making it naturally thick without any fussing or reduction time.
  • Everything happens in one ovenproof skillet, which means cleanup is genuinely peaceful instead of chaotic.
02 -
  • Do not skip rinsing the red lentils; excess starch makes the sauce gummy rather than silky, and you'll regret it halfway through cooking.
  • The smoked paprika is non-negotiable; regular paprika tastes completely different and misses the entire point of this dish's character.
  • Removing half the sauce before layering is what keeps your single-pan method from becoming a structural nightmare; trust the process even though it feels counterintuitive.
03 -
  • If you want extra smokiness, add a tiny pinch of liquid smoke just before the balsamic vinegar, but go cautiously because liquid smoke can become overpowering very quickly.
  • Warm your vegetable stock before adding it so the lentils cook evenly and the whole sauce comes to temperature faster.
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