One-Pan Smoky Veggie Lentil Lasagne (Print Version)

Layered lasagne with smoky lentil bolognese, mushrooms, and courgettes, all prepared in a single 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 Make It:

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 just tender.
03 - Add chopped mushrooms and diced 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 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 additional lasagne sheets, and repeat layering with ricotta, mozzarella, Parmesan, and remaining veggie bolognese.
10 - Finish with a final layer of lasagne sheets and sprinkle 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.

# Additional Tips::

01 -
  • One pan means one cleanup: No separate pots for sauce, no baking dish mess, just the skillet you cooked in doubles as your oven vessel.
  • Red lentils do the heavy lifting: They dissolve into the sauce while adding protein and fiber, making every bite feel substantial without feeling heavy.
  • Smoky depth without smoke: Smoked paprika and mushrooms create that dark, complex flavor you'd normally need hours to achieve.
  • Genuinely vegetarian theater: This isn't a meat substitute pretending to be something else; it's a lasagne that stands entirely on its own merits.
02 -
  • Don't skip the lentil rinsing step: Unrinsed lentils can add a bitter, earthy taste that will muddy your carefully built flavors.
  • The sauce must be thick before layering: If it's too watery, your lasagne will be soupy; if it's too thick, the layers won't meld properly during baking, so that 20 to 25 minute simmer is non-negotiable.
  • Mushroom moisture is your enemy and your friend: Yes, you want to cook them until they release their water, but that water evaporates and concentrates their umami, which is exactly what you want.
03 -
  • A pinch of liquid smoke intensifies the effect: If you want that smoky depth to whisper even louder, add a quarter teaspoon right before the balsamic vinegar.
  • Chop your mushrooms fine, like confetti: They'll integrate into the sauce completely, creating umami depth rather than visible chunks.
  • Use an ovenproof skillet with a metal handle: This eliminates the worry about plastic handles and keeps everything contained in one beautiful vessel from stovetop to table.
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