Pin it I was mid-week exhausted when I opened the fridge and found nothing but half a bag of lentils and a wilting courgette. Lasagne felt too ambitious until I realized I could build the whole thing in one pan without boiling a single sheet of pasta. The smoky aroma from the paprika filled my tiny kitchen, and by the time it came out of the oven, bubbling and golden, I felt like I'd pulled off something miraculous. Now it's my go-to when I want comfort without the chaos.
I made this for a friend who swore she didn't like vegetarian food, and she asked for the recipe halfway through her second helping. We ate it straight from the pan with forks, laughing at how un-fancy and perfect it was. That night taught me that the best meals don't need to be precious, they just need to be honest and filling. This lasagne has never let me down since.
Ingredients
- Olive oil: Use a good quality one because it's the base flavor that carries the vegetables, and you'll taste the difference in the finished dish.
- Onion: Chop it finely so it melts into the sauce and adds natural sweetness without chunky bits.
- Garlic cloves: Mince them fresh rather than using jarred because the sharpness mellows beautifully as it cooks with the vegetables.
- Carrots: Dice them small and uniform so they soften at the same rate as the celery and pepper.
- Celery: Don't skip this, it adds an earthy backbone that balances the sweetness of the tomatoes.
- Red bell pepper: Adds a slight sweetness and vibrant color that makes the sauce look as good as it tastes.
- Mushrooms: Chop them finely so they release moisture and blend into the sauce, giving it that umami depth.
- Courgette (zucchini): Dice it and let it cook down until tender, it disappears into the sauce and adds body without being obvious.
- Smoked paprika: This is the secret, it gives the whole dish a campfire warmth that makes people ask what's in it.
- Dried oregano and thyme: Classic Italian herbs that smell like a Sunday dinner and tie everything together.
- Chili flakes: Optional but recommended, just a pinch adds warmth without real heat.
- Chopped tomatoes: Use canned for consistency, they break down perfectly and create a rich base.
- Tomato paste: Concentrates the tomato flavor and thickens the sauce so it clings to the pasta.
- Red lentils: Rinse them well, they cook fast and turn creamy, adding protein and texture without fuss.
- Vegetable stock: Use a good quality one because it becomes part of the sauce, not just cooking liquid.
- Balsamic vinegar: A tablespoon at the end brightens everything and adds a subtle tang that cuts through the richness.
- No-boil lasagne sheets: They soak up the sauce as they bake and save you a pot and a step.
- Ricotta cheese: Creamy and mild, it adds pockets of richness between the layers.
- Mozzarella: Melts beautifully and gives you those stretchy, golden cheese pulls everyone loves.
- Parmesan: Adds a salty, nutty finish that crisps up on top in the oven.
- Fresh basil: Torn at the end, it adds a pop of color and a fresh, aromatic note that makes the dish feel complete.
Instructions
- Start the base:
- Heat the olive oil in your large ovenproof skillet over medium heat and add the chopped onion, letting it soften and turn translucent for 3 to 4 minutes. The smell alone will make your kitchen feel welcoming.
- Build the veggie layer:
- Stir in the garlic, carrots, celery, and red bell pepper, cooking for about 5 minutes until everything just starts to soften and the colors brighten. You want them tender but not mushy.
- Add mushrooms and courgette:
- Toss in the mushrooms and courgette, sautéing for 5 to 6 minutes until the moisture cooks off and the vegetables shrink down. This step concentrates the flavor and prevents a watery sauce.
- Season with spices:
- Sprinkle in the smoked paprika, oregano, thyme, and chili flakes if using, stirring for about a minute until the spices smell toasty and fragrant. This is where the magic starts.
- Simmer the bolognese:
- Add the chopped tomatoes, tomato paste, rinsed red lentils, and vegetable stock, then season with salt and pepper. Bring it to a simmer, cover, 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:
- While the sauce simmers, preheat your oven to 180°C (350°F). Once the bolognese is ready, remove half of it from the pan and set it aside in a bowl.
- Layer the lasagne:
- Arrange a layer of lasagne sheets over the remaining sauce in the pan, breaking them to fit if needed. Dollop half the ricotta over the sheets, then sprinkle with a third of the mozzarella and Parmesan.
- Repeat the layers:
- Spread half the reserved veggie bolognese over the cheese, top with more lasagne sheets, then repeat with the remaining ricotta, another third of the mozzarella and Parmesan, and the rest of the bolognese. Finish with a final layer of lasagne sheets and the remaining mozzarella and Parmesan on top.
- Bake covered:
- Cover the pan tightly with foil and bake for 25 minutes so the pasta cooks through and absorbs the sauce. The foil traps the steam and keeps everything moist.
- Finish uncovered:
- Remove the foil and bake for another 10 to 15 minutes until the top is golden, bubbling, and slightly crispy around the edges. This is the moment you've been waiting for.
- Rest and serve:
- Let the lasagne rest for 10 minutes before slicing, this helps the layers set and makes serving much easier. Garnish with torn fresh basil and dig in.
Pin it The first time I served this to my family, my dad asked if I'd ordered takeout because it looked too good to be homemade. Watching everyone go quiet while they ate, forks scraping the pan for every last bit, I realized this dish had become more than dinner. It was proof that you don't need fancy ingredients or hours of work to make people feel cared for.
Making It Your Own
This lasagne is forgiving and loves improvisation. If you want it vegan, swap the ricotta, mozzarella, and Parmesan for plant-based versions, they melt just as beautifully and keep the dish creamy. Add a pinch of liquid smoke to the sauce if you want even more of that campfire depth. I've also stirred in handfuls of spinach or kale during the last few minutes of simmering, and it only made things better.
Storing and Reheating
Leftovers keep in the fridge for up to four days, covered tightly, and they somehow taste richer the next day as the flavors marry. Reheat individual portions in the microwave or the whole pan in a low oven covered with foil to keep it from drying out. You can also freeze it before or after baking, just thaw overnight in the fridge and bake as directed, adding an extra 10 minutes if it's coming from frozen.
Serving Suggestions
This lasagne is hearty enough to stand alone, but I love serving it with a simple green salad dressed in lemon and olive oil to cut through the richness. Crusty bread is non-negotiable for mopping up any sauce left on the plate. If you're feeling fancy, pour a light Italian red like Chianti, it complements the smoky, herby flavors without overpowering them.
- Pair with a crisp arugula salad tossed with lemon juice and shaved Parmesan.
- Serve with garlic bread or focaccia for extra indulgence.
- A glass of Chianti or a sparkling water with lemon keeps things balanced.
Pin it This one-pan lasagne has saved more weeknights than I can count, and it's taught me that the best recipes are the ones that don't ask for perfection, just a little attention and a lot of heart. I hope it fills your kitchen with the same warmth it's brought to mine.
Recipe FAQs
- → Can I make this lasagne ahead of time?
Yes, you can assemble the lasagne completely and refrigerate it covered for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if cooking from cold.
- → What can I substitute for red lentils?
Brown or green lentils work well, though they require slightly longer cooking time. You can also use cooked chickpeas or cannellini beans for a different texture.
- → How do I make this vegan?
Replace the ricotta, mozzarella, and Parmesan with plant-based cheese alternatives. Many brands offer excellent vegan ricotta and shredded mozzarella that melt beautifully.
- → Can I freeze leftover lasagne?
Absolutely. Cool completely, portion into airtight containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven at 180°C until heated through.
- → What if I don't have an ovenproof pan?
Cook the veggie bolognese in a regular pan, then transfer the assembled lasagne to a baking dish before placing it in the oven. This works just as well.
- → How can I add more smoky flavor?
Increase the smoked paprika to 1.5 teaspoons, add a pinch of liquid smoke to the bolognese, or use fire-roasted canned tomatoes for extra depth.