One-Pan Smoky Veggie Lentil Lasagne (Printable)

Smoky vegetable bolognese with red lentils, mushrooms, and courgettes layered between pasta and melted cheese.

# 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 - 1 can (14.1 ounces) chopped tomatoes
14 - 2 tablespoons tomato paste
15 - 5.3 ounces dried red lentils, rinsed
16 - 20.3 fluid ounces 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 - 7.1 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

# Directions:

01 - Heat olive oil in a large, deep ovenproof skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic, diced carrots, celery, and red bell pepper. Cook for 5 minutes until vegetables are just tender.
03 - Add finely chopped mushrooms and diced zucchini. Sauté for 5 to 6 minutes until softened and any released 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, rinsed red lentils, and vegetable stock. Season with salt and pepper to taste.
06 - Bring to a gentle simmer, cover, and cook for 20 to 25 minutes until lentils are tender and mixture is thick but saucy. Stir in balsamic vinegar.
07 - Preheat oven to 350°F (180°C).
08 - Remove half the vegetable bolognese from the pan and set aside. Arrange a layer of lasagne sheets over the remaining sauce in the pan.
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 layering with ricotta, mozzarella, Parmesan, and the final layer of vegetable bolognese.
11 - Arrange a final layer of lasagne sheets and sprinkle remaining mozzarella and Parmesan on top.
12 - Cover pan with foil and bake for 25 minutes.
13 - Remove foil and bake for an additional 10 to 15 minutes until golden and bubbling.
14 - Allow to rest for 10 minutes before serving. Garnish with fresh basil leaves.

# Expert Tips:

01 -
  • It's a genuine one-pan wonder that means less washing up and more time actually enjoying your dinner.
  • The red lentils dissolve slightly into the sauce, creating this rich, almost silky texture without any meat.
  • Smoked paprika does the heavy lifting—it gives you that deep, mysterious flavor that makes people ask what your secret is.
02 -
  • Don't skip the resting step—I learned this the hard way by cutting straight into a bubbling lasagne and watching it collapse into molten chaos on the plate.
  • If your lentils aren't getting tender after 25 minutes, your pan might be too hot or too cold. Adjust the heat so you have a gentle, consistent simmer, not an aggressive boil.
  • The mixture should be thick and saucy, not soupy—if it's too wet, your lasagne will be mushy instead of layered and defined.
03 -
  • If you want even more smokiness, add a tiny pinch of liquid smoke to the bolognese—just a few drops, because it's potent.
  • Let your stock come to room temperature before adding it, so you don't stop the cooking process and end up with unevenly softened vegetables.
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