Save The smell of smoked paprika and garlic sizzling in olive oil is one of those scents that can pull me back to my kitchen on a rainy Tuesday when I was trying to use up half a bag of red lentils and a mountain of vegetables. I had no idea that tossing everything into one pan would become my favorite way to make lasagne. The mushrooms released their earthy liquid, the lentils thickened into something almost meaty, and I realized I hadn't dirtied a single extra pot. That night, I served it straight from the skillet, and my neighbor asked if I'd been cooking all day.
I made this for a small dinner party once, and my friend who swore she only liked traditional lasagne went back for seconds. She kept asking what was in the sauce, convinced there was sausage hiding somewhere. When I told her it was just lentils and vegetables, she looked at me like I'd revealed a state secret. That was the moment I knew this recipe had real power, the kind that changes minds and fills bellies without anyone feeling like they're missing out.
Ingredients
- Olive oil: This is your flavor base, coating the vegetables and helping the spices bloom into something fragrant and warm.
- Onion: Finely chopped so it melts into the sauce and adds sweetness without being chunky or noticeable.
- Garlic cloves: Minced fresh, never jarred, because the sharpness mellows into something buttery and essential as it cooks.
- Carrots: Diced small so they soften quickly and add a subtle natural sweetness that balances the acidity of the tomatoes.
- Celery: Often overlooked, but it brings a savory backbone that makes the whole sauce taste more complex.
- Red bell pepper: Adds a slight sweetness and a pop of color that makes the bolognese look as good as it tastes.
- Mushrooms: Finely chopped so they break down and create that umami depth that tricks people into thinking there is meat.
- Courgette (zucchini): Diced and sauteed until it releases moisture, then cooks down into tender, flavorful bits.
- Smoked paprika: This is the star, giving the whole dish a campfire warmth without any actual smoke.
- Dried oregano and thyme: Classic Italian herbs that make the kitchen smell like a trattoria in the countryside.
- Chili flakes: Optional, but a pinch adds a gentle heat that wakes up your taste buds.
- Chopped tomatoes: The base of the sauce, providing acidity and body that ties everything together.
- Tomato paste: Concentrated flavor that deepens the sauce and gives it a rich, almost caramelized edge.
- Dried red lentils: They cook quickly, thicken the sauce, and add protein and fiber without any fuss.
- Vegetable stock: Keeps the lentils tender and adds another layer of savory flavor.
- Salt and black pepper: Season as you go, tasting and adjusting until everything sings.
- Balsamic vinegar: A small splash at the end brightens the sauce and balances the sweetness.
- No-boil lasagne sheets: They soften perfectly in the oven, soaking up the sauce and turning tender without any pre-cooking.
- Ricotta cheese: Creamy and mild, it adds richness between the layers without overwhelming the vegetables.
- Grated mozzarella: Melts into gooey, golden pools that make every bite stretchy and satisfying.
- Grated Parmesan: Adds a sharp, salty finish that crisps up beautifully on top.
- Fresh basil leaves: Torn at the last minute, they add a bright, herbal note that makes the dish feel fresh and alive.
Instructions
- Start with the aromatics:
- Heat the olive oil in your largest ovenproof skillet over medium heat, then add the onion and let it soften for a few minutes until it turns translucent and smells sweet. This is your foundation, so take your time and let it cook gently.
- Build the vegetable base:
- Stir in the garlic, carrots, celery, and red bell pepper, cooking for about 5 minutes until everything starts to soften and the kitchen smells incredible. You will hear a gentle sizzle, and that is exactly what you want.
- Add the hearty vegetables:
- Toss in the mushrooms and courgette, sauteing for 5 to 6 minutes until they release their moisture and the pan looks a little drier. The mushrooms will shrink down and turn golden, adding a deep, earthy flavor.
- Bloom the spices:
- Sprinkle in the smoked paprika, oregano, thyme, and chili flakes if you are using them, stirring for a full minute until the spices smell toasted and fragrant. This step is quick but essential, it wakes up all those dried herbs.
- Simmer the lentil bolognese:
- Stir in the chopped tomatoes, tomato paste, red lentils, and vegetable stock, seasoning with salt and pepper. Bring it to a simmer, cover the pan, and let it cook gently for 20 to 25 minutes until the lentils are tender and the sauce is thick but still saucy, then stir in the balsamic vinegar.
- Preheat and prep for layering:
- Set your oven to 180 degrees Celsius and remove half the veggie bolognese from the pan, setting it aside in a bowl. Arrange a layer of lasagne sheets over the sauce left in the pan, breaking them if needed to fit.
- Layer the cheeses and sauce:
- Dollop half the ricotta over the lasagne sheets, then sprinkle a third of the mozzarella and Parmesan on top. Spread half the reserved veggie bolognese over the cheese, add another layer of lasagne sheets, and repeat with ricotta, cheese, and the final veggie bolognese.
- Top and bake:
- Finish with a final layer of lasagne sheets and sprinkle the remaining mozzarella and Parmesan over the top. Cover the pan with foil and bake for 25 minutes, then remove the foil and bake for another 10 to 15 minutes until the cheese is golden and bubbling.
- Rest and garnish:
- Let the lasagne rest for 10 minutes before serving so the layers set and you can cut clean portions. Scatter torn fresh basil leaves over the top just before serving.
Save There was a Sunday afternoon when I pulled this lasagne out of the oven and set it on the table still in the skillet, steam rising and cheese bubbling at the edges. My partner grabbed a spoon and ate a bite right from the pan, then declared it better than any version we had ordered at a restaurant. That is when I stopped apologizing for serving dinner in the same pan I cooked it in, because sometimes the best meals are the ones that feel effortless and real.
How to Store and Reheat Leftovers
Let the lasagne cool completely, then cover the skillet tightly with foil or transfer portions to airtight containers. It will keep in the fridge for up to four days, and the flavors deepen as it sits. Reheat individual portions in the microwave or warm the whole pan in a 160 degree oven until heated through, adding a splash of water if it looks dry.
Making It Your Own
You can swap the red lentils for green or brown if that is what you have, though they will take a bit longer to cook. Add a handful of spinach or kale to the bolognese for extra greens, or stir in a spoonful of pesto between the layers for a fresh, herby twist. If you want it vegan, use plant-based ricotta and mozzarella, and it will still be creamy and satisfying.
Serving Suggestions and Pairings
This lasagne is hearty enough to stand on its own, but a simple green salad with a lemony vinaigrette cuts through the richness beautifully. Serve it with crusty bread for mopping up any extra sauce, and pour a light Italian red like Chianti if you are in the mood for wine.
- A side of roasted garlic bread turns this into a proper feast.
- Pair it with a crisp arugula salad dressed with olive oil and balsamic for balance.
- Leftovers are perfect for lunch the next day, cold or reheated.
Save This lasagne has become my go-to for nights when I want something comforting but do not want to spend an hour washing dishes. It is proof that vegetarian cooking can be deeply satisfying, smoky, layered, and full of flavor without any shortcuts or compromises.
Recipe FAQs
- → Can I make this lasagne ahead of time?
Yes, you can assemble the lasagne up to 24 hours in advance. Cover tightly with foil and refrigerate. Add an extra 10-15 minutes to the baking time if cooking from cold.
- → What can I substitute for red lentils?
Green or brown lentils work well, though they take slightly longer to cook. You can also use pre-cooked lentils, adding them in the last 10 minutes of simmering to heat through.
- → Can I use regular lasagne sheets instead of no-boil?
Yes, but you'll need to pre-cook them according to package directions. Alternatively, add extra vegetable stock to the bolognese to provide moisture for the pasta to absorb during baking.
- → How do I make this vegan?
Replace the ricotta, mozzarella, and Parmesan with plant-based alternatives. Cashew-based ricotta and shredded vegan mozzarella work particularly well in this dish.
- → What vegetables can I add or substitute?
Try adding spinach, eggplant, or diced butternut squash. You can swap courgette for more mushrooms or add sun-dried tomatoes for extra depth of flavor.
- → How should I store leftovers?
Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the entire pan covered with foil in a 180°C oven for 20-25 minutes.