One-Pan Smoky Veggie Lentil Lasagne (Printable)

Smoky veggie lasagne with red lentils, mushrooms & courgettes. One-pan wonder ready in 75 minutes for easy cleanup.

# 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 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 - 14.1 ounces canned 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 - 7.1 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

# How to Make:

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. Stir in minced garlic, diced carrots, celery, and red bell pepper. Cook for 5 minutes until just tender.
02 - Add chopped mushrooms and diced zucchini to the pan. Sauté for 5 to 6 minutes until softened and any excess moisture has evaporated.
03 - Sprinkle smoked paprika, dried oregano, thyme, and chili flakes (if using) into the pan. Cook for 1 minute until fragrant.
04 - Stir in chopped tomatoes, tomato paste, rinsed 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.
05 - Preheat oven to 350°F (180°C).
06 - Remove half the veggie bolognese from the pan and set aside. Arrange a layer of lasagne sheets over the remaining sauce in the pan. Dollop half the ricotta over the lasagne sheets, then sprinkle with one third of the mozzarella and Parmesan. Spread half the reserved veggie bolognese over the cheese layer. Top with additional lasagne sheets and repeat the layering with remaining ricotta, mozzarella, Parmesan, and final layer of veggie bolognese. Finish with a final layer of lasagne sheets and sprinkle the remaining mozzarella and Parmesan on top.
07 - Cover the pan with foil and bake for 25 minutes. Remove foil and bake for an additional 10 to 15 minutes until golden and bubbling.
08 - Remove from oven and let rest for 10 minutes before serving. Garnish with fresh basil leaves.

# Expert Tips:

01 -
  • Everything cooks in one pan, so cleanup is faster than the time it takes to cool down.
  • The red lentils give you that hearty, satisfying texture without any meat, and they soak up all the smoky, tomatoey goodness.
  • You can assemble and bake it in the same skillet, which feels like a magic trick every single time.
  • It reheats beautifully, so leftovers taste even better the next day when the flavors have melded together.
02 -
  • Do not skip the resting time after baking, or your lasagne will slide apart when you try to serve it.
  • If your sauce looks too thick before layering, add a splash of water or stock so the lasagne sheets have enough moisture to soften properly.
  • Taste the lentil bolognese before layering and adjust the salt, because the cheese will add more seasoning later.
03 -
  • Use a skillet that is at least 10 inches wide and 2 inches deep so you have enough room for layering without overflow.
  • If you want extra smokiness, add a tiny pinch of liquid smoke to the bolognese along with the balsamic vinegar.
  • Make sure the lasagne sheets are fully covered by sauce or cheese, or they will turn hard and chewy in the oven.
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