One-Pan Smoky Veggie Lentil Lasagne (Printable)

Vibrant layers of smoky vegetable bolognese with red lentils and melted cheese, all cooked in a single pan for easy cleanup.

# What You 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 - 0.5 teaspoon dried thyme
12 - 0.5 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

# Step-by-Step:

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 chopped mushrooms and diced zucchini. Sauté for 5 to 6 minutes until softened and any excess 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.
06 - 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.
07 - Preheat oven to 350°F.
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 the layering: ricotta, mozzarella, Parmesan, and the remaining vegetable bolognese.
11 - Finish with a final layer of lasagne sheets and sprinkle the remaining mozzarella and Parmesan on top. Cover the pan with foil.
12 - Bake for 25 minutes covered with foil.
13 - Remove foil and bake for 10 to 15 minutes until golden brown and bubbling.
14 - Rest for 10 minutes before serving. Garnish with fresh torn basil leaves.

# Expert Suggestions:

01 -
  • Every bite delivers this incredible smoky depth that makes you completely forget its meatless, something I discovered after serving it to my carnivore brother who asked for seconds.
  • The genius one-pan approach means you can actually enjoy your dinner without facing a mountain of dishes later, which honestly changed my Sunday cooking routine forever.
02 -
  • The baking dish must be at least 2 inches deep or youll find yourself with sauce bubbling over and creating a smoky oven situation I learned about the hard way during my first attempt.
  • If your lentil mixture looks too dry before layering, add a splash of hot water or stock, as I discovered the pasta sheets need that moisture to cook properly even if theyre labeled no-boil.
03 -
  • Let your veggie mixture cook until you can drag a wooden spoon across the bottom of the pan and see a clean path for a moment before it fills back in, this indicates the perfect consistency for layering.
  • Reserve a small handful of cheese to sprinkle on the lasagne halfway through the uncovered baking time for that restaurant-quality golden crust that makes everyone grab their phones for a photo.
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