One-Pan Smoky Veggie Lentil Lasagne (Printable)

Vibrant lasagne with smoky lentils, mushrooms, and courgettes layered with creamy ricotta in one pan.

# 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 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon red 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 cheese
22 - 1.8 ounces grated Parmesan cheese or vegetarian hard cheese alternative

→ Topping

23 - 2 tablespoons fresh basil leaves, torn

# Directions:

01 - Heat olive oil in a large, deep ovenproof skillet over medium heat. Add onion and cook for 3 to 4 minutes until softened.
02 - Stir in garlic, carrots, celery, and red bell pepper. Cook for 5 minutes until just tender.
03 - Add mushrooms and zucchini. Sauté for 5 to 6 minutes until softened and any moisture has evaporated.
04 - Sprinkle in smoked paprika, oregano, thyme, and red 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 degrees Fahrenheit.
08 - Remove half the vegetable bolognese from the pan and set aside. Arrange a layer of lasagne sheets over the remaining sauce.
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 final layer of vegetable bolognese.
11 - Finish with a final layer of lasagne sheets and sprinkle the remaining mozzarella and Parmesan on top.
12 - Cover pan with foil and bake for 25 minutes. 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.

# Expert tips:

01 -
  • Everything cooks in one ovenproof pan, so cleanup is almost laughably easy.
  • The red lentils melt into the sauce and give it a hearty, meaty texture without any actual meat.
  • Smoky paprika and balsamic vinegar add layers of flavor that make this taste like it simmered all day.
  • It feeds a crowd and tastes even better the next day, which is rare for lasagne.
02 -
  • Don't skip the resting time after baking, it's the only way to get clean slices instead of a saucy puddle.
  • If your sauce looks too thick before layering, add a splash of stock so the pasta has enough liquid to cook properly.
  • Use a deep skillet or the layers won't fit, I learned this the hard way with sauce overflowing in my oven.
03 -
  • Press the lasagne sheets gently into the sauce as you layer so they absorb moisture evenly and cook through.
  • Taste the bolognese before layering and adjust the salt, it should be well seasoned because the pasta will dilute it slightly.
  • If the top is browning too fast, tent the pan loosely with foil during the final bake.
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