Smoky Veggie Lentil Lasagne (Printer View)

Vibrant layers of smoky vegetable bolognese with red lentils, mushrooms, and courgettes cooked in one 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 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 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 & 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

# Method Steps:

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 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.
09 - Dollop half the ricotta over the lasagne sheets, then sprinkle with a third of the mozzarella and Parmesan.
10 - Spread half the reserved vegetable bolognese over the cheese layer, top with additional lasagne sheets, and repeat the layering with ricotta, mozzarella, Parmesan, and the final layer of vegetable bolognese.
11 - Layer the final 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 Advice:

01 -
  • One pan means you're done with dishes before dessert even arrives, which somehow makes the whole meal feel lighter.
  • Red lentils vanish into the sauce, creating unexpected richness that even committed carnivores don't question.
  • The smoked paprika and thyme create a savory depth that feels like you've been tending this sauce all afternoon.
  • You can assemble everything ahead, cover it, and bake when you're ready—perfect for those chaotic weeknight evenings.
02 -
  • The lentils must be rinsed before cooking or they'll make the sauce cloudy and gritty instead of silky and cohesive.
  • Don't skip the step of removing half the bolognese before layering—it ensures you have enough sauce between each lasagne layer instead of sauce-heavy bottom and dry top.
  • The balsamic vinegar is not optional; it's what transforms a vegetable dish into something that tastes deliberately crafted.
  • If your pan doesn't fit in your oven, you've chosen a pan that's too shallow—a deep skillet or sauté pan is essential for proper layering.
03 -
  • Finely chopping your mushrooms is the difference between a vegetable lasagne and a lasagne that tastes deceptively meaty—texture matters.
  • Don't let the lentils overcook past tender or they'll turn to mush and the sauce will become grainy rather than velvety.
  • If your lasagne seems dry after baking, it's a sign you didn't reserve enough sauce—next time, be more generous with the removal step.
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