One-Pan Smoky Veggie Lentil Lasagne (Print Version)

Smoky vegetable bolognese with red lentils, mushrooms, and courgettes layered between pasta sheets 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 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 or vegetarian hard cheese

→ Topping

23 - 2 tablespoons fresh basil leaves, torn

# How-To Steps:

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. 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.
06 - Preheat oven to 350°F.
07 - Remove half the veggie bolognese from the pan and set aside. Arrange a layer of lasagne sheets over the remaining sauce.
08 - Dollop half the ricotta over the lasagne sheets, then sprinkle with one-third of the mozzarella and Parmesan.
09 - 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.
10 - Finish with a final layer of lasagne sheets and sprinkle the remaining mozzarella and Parmesan on top.
11 - Cover pan with foil and bake for 25 minutes.
12 - Remove foil and bake for another 10 to 15 minutes until golden and bubbling.
13 - Rest for 10 minutes before serving. Garnish with fresh basil leaves.

# Expert Suggestions:

01 -
  • One pan means one cleanup, and on nights when you're exhausted, that alone feels like winning.
  • The smoked paprika and mushrooms create such a rich, almost meaty depth that even dedicated carnivores lean back and ask for seconds.
  • Red lentils dissolve into the sauce, thickening it naturally while adding serious protein and fiber without any fussy preparation.
02 -
  • The most common mistake is making the sauce too thick before layering—it should be saucy enough to pour, because the lasagne sheets will absorb liquid as they bake.
  • Don't skip the 10-minute rest after baking, because it's the difference between a lasagne that holds together and one that slides into mush when you cut into it.
03 -
  • If you want extra smokiness, add a tiny pinch of liquid smoke when you stir in the balsamic vinegar—it amplifies the paprika without overpowering everything.
  • For a vegan version, use plant-based ricotta, mozzarella, and Parmesan, and the dish works beautifully without missing a beat.
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