One-Pan Smoky Veggie Lentil Lasagne

There's something oddly liberating about making lasagne in a single pan. No roasting trays cluttering the counter, no separate pots bubbling away—just one deep skillet doing all the heavy lifting while you lean against it, stirring and letting the smoked paprika fill your kitchen. I stumbled into this version on a weeknight when I was too tired for fuss but still wanted something that felt restaurant-worthy, and somehow the mushrooms and lentils created this meaty, almost braised texture that convinced even my meat-eating friends this was proper comfort food.

I made this for my mum on a rainy Sunday when she was visiting, and watching her face light up when she realized it was entirely plant-based felt like a tiny victory. She asked for seconds, then thirds, and kept saying how the lentils had completely fooled her into thinking there was something more substantial hiding in there. That's when I knew this recipe had staying power.

Ingredients

• Olive oil: Use a good one here because you're tasting it from start to finish—it carries the whole dish.
• Onion, garlic, carrots, celery, red bell pepper: This is your flavor foundation, and yes, it takes a few minutes, but that's where the magic starts.
• Mushrooms: Finely chop them and let them soften completely—they'll release moisture that adds depth to the sauce.
• Courgette: Diced small so it softens quickly and distributes evenly through the layers.
• Smoked paprika: Don't skip this or substitute regular paprika—the smokiness is what makes people pause mid-bite.
• Dried oregano and thyme: Dried herbs work better here than fresh because they're hardier and infuse the long-cooking sauce properly.
• Chili flakes: Optional, but a tiny pinch adds a whisper of heat that brightens everything.
• Chopped tomatoes and tomato paste: The paste concentrates flavor, so don't dilute it with extra liquid.
• Red lentils: They break down during cooking, which is exactly what you want—they thicken the sauce naturally.
• Vegetable stock: Keep it warm if you can, or at least use it at room temperature so you don't shock the pan.
• Balsamic vinegar: A tablespoon at the end balances the richness and adds a subtle sweetness.
• No-boil lasagne sheets: These are a genuine timesaver, and they'll soften perfectly in the moisture from the sauce.
• Ricotta, mozzarella, Parmesan: The ricotta stays creamy between layers, while the mozzarella and Parmesan create that golden, bubbling top.
• Fresh basil: Tear it just before serving so it stays vibrant and doesn't blacken.

Instructions

Build your flavor base:

Heat the oil in your ovenproof pan and soften the onion until it's translucent and starting to turn golden. This takes patience—rushing it means thin flavor later. Add garlic, then your carrots, celery, and pepper, letting them get just tender but still with a tiny bit of resistance when you bite one (you'll taste it now, so you know).

Add the heartiness:

Throw in your finely chopped mushrooms and courgette, and let them soften and release their moisture. You'll notice the pan smells incredibly aromatic at this point—that's your cue to keep going.

Wake up the spices:

Sprinkle in the smoked paprika, oregano, thyme, and chili flakes, stirring constantly for about a minute. The heat will make them bloom and fill your kitchen with that deep, slightly smoky perfume.

Build the sauce:

Stir in your tomatoes, tomato paste, rinsed lentils, and warm stock. The lentils will be hard and tiny at first—that's normal. Season generously with salt and pepper.

Let it simmer and thicken:

Cover the pan and let it bubble gently for 20–25 minutes until the lentils have softened and started to break down, and the whole thing has thickened into a rich, clingy sauce that coats your spoon. This is the moment you stir in the balsamic vinegar—it brightens everything instantly.

Assemble in layers:

Preheat your oven to 180°C. Remove half the bolognese and set it aside, then lay lasagne sheets directly over what's left in the pan. Don't worry if they break slightly or overlap—they'll soften and bond together as they bake.

Create the cheese layers:

Dollop about half your ricotta over the sheets, scatter a third of your mixed mozzarella and Parmesan on top, then spread half your reserved bolognese as the next layer. Repeat: more lasagne sheets, ricotta, cheese, and the final bolognese.

Top and seal:

Finish with a final layer of lasagne sheets and scatter the remaining mozzarella and Parmesan generously over the top. Cover everything with foil.

Bake covered, then uncover:

Bake under foil for 25 minutes so everything steams and softens gently. Remove the foil and bake for another 10–15 minutes until the cheese on top is golden and bubbling at the edges—that's when you know it's done.

Let it rest:

This is crucial. Let it sit for 10 minutes out of the oven before cutting. This sets everything so your layers don't collapse when you serve. Scatter fresh basil over the top just before plating.

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There's a moment when you pull this out of the oven and set it on the counter to rest when the whole kitchen smells like a proper Italian kitchen should. Smoky, tomatoey, somehow both earthy and bright at once. That's when you know it's going to be one of those meals people remember.

Why This Works as a One-Pan Meal

Traditional lasagne involves cooking the bolognese separately, which means dirty pans and divided attention. By building everything in one deep skillet, you're not just saving cleanup—you're actually deepening the flavors because the sauces and cheeses blend together as they bake. The no-boil sheets soften from the moisture in your sauce, the lentils absorb all those smoky, tomatoey flavors, and by the time it comes out of the oven, it's a unified, cohesive dish rather than layers of separate components.

How to Make This Vegan or Dairy-Free

If you're cooking for vegan friends or want to skip dairy entirely, the swap is straightforward. Use plant-based ricotta, mozzarella, and Parmesan alternatives—the better ones melt and brown just like the real thing. I've used several brands now, and honestly, the smoky bolognese carries so much flavor that no one notices or cares about the cheese substitutes. The texture might be ever so slightly different, but the overall impact is just as satisfying and just as hearty.

Serving Suggestions and Pairings

This lasagne is substantial enough to stand on its own, but it genuinely sings when you serve it with something light alongside. A simple green salad with lemon vinaigrette cuts through the richness beautifully, and crusty bread is essential for mopping up any sauce left on your plate. If you're opening wine, a light Italian red like Chianti works perfectly—the acidity balances the smokiness and tomato.

• A squeeze of fresh lemon over the finished dish brightens everything at the last second.
• Leftover lasagne reheats beautifully in a low oven covered with foil—it actually tastes better the next day as the flavors settle and deepen.
• You can make this entirely ahead of time, assemble it in the morning, and bake it when you're ready to eat.

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This is one of those recipes that proves comfort food doesn't need complexity, and that vegetables can be just as satisfying and crave-worthy as anything else. Make it once, and it'll be in your regular rotation.

Recipe FAQs

→ Can I make this lasagne ahead of time?

Yes, you can assemble the lasagne completely and refrigerate it covered for up to 24 hours before baking. Add an extra 10-15 minutes to the covered baking time if cooking from cold.

→ What can I substitute for red lentils?

Green or brown lentils work well, though they require a longer cooking time. You can also use cooked chickpeas or cannellini beans, mashing some for texture.

→ How do I make this vegan?

Simply swap the ricotta, mozzarella, and Parmesan for plant-based cheese alternatives. The rest of the ingredients are already vegan-friendly.

→ Can I use regular lasagne sheets instead of no-boil?

Yes, but you'll need to boil them first according to package directions. Ensure the veggie bolognese is slightly saucier to prevent drying out during baking.

→ How should I store leftovers?

Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire pan in a 160°C oven until heated through.

→ What other vegetables can I add?

Spinach, eggplant, or butternut squash work beautifully. Just ensure vegetables are diced small and any excess moisture is cooked off before layering.