One-Pan Smoky Veggie Lentil Lasagne (Printable)

Satisfying one-pan lasagne featuring smoky vegetable bolognese with red lentils, mushrooms, and courgettes.

# Ingredient List:

→ 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 cheese

→ Topping

23 - 2 tablespoons fresh basil leaves, torn

# Directions:

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: 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.

# Expert Advice:

01 -
  • One pan means one cleanup, which honestly feels like a small miracle when you're tired.
  • The red lentils add genuine substance and protein without making you feel like you're eating virtue on a plate.
  • That smoked paprika gives you this deep, almost meaty richness that even the most dedicated carnivores won't argue with.
  • It comes together in just over an hour from start to golden, bubbling finish.
02 -
  • Don't skip the step of cooking the mushrooms and courgette until their moisture evaporates; a watery bolognese will make soggy lasagne no matter how long you bake it.
  • The balsamic vinegar at the end isn't optional—it's what makes the difference between good and 'wait, what is this?' good.
  • Your lasagne sheets don't need pre-boiling, but they do need enough moisture in the sauce to soften properly, so err on the side of slightly more liquid rather than less.
03 -
  • Tear your basil just before serving instead of chopping it—the leaves stay more fragrant and alive.
  • If your pan doesn't have an ovenproof handle, wrap it tightly in foil before it goes in the oven to protect it from the heat.
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