Smoky Veggie Lentil Lasagne

Experience the ultimate comfort food with this One-Pan Smoky Veggie Lentil Lasagne. This hearty dish features a robust vegetable bolognese made with smoky red lentils, mushrooms, and courgettes, topped with a rich, creamy béchamel sauce. By layering and baking everything in a single skillet, you get all the classic Italian-inspired flavors with significantly less preparation and cleanup time.

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Whether you are looking for a nutritious weeknight dinner or a crowd-pleasing vegetarian main, this lasagne delivers on both texture and taste. The no-boil noodles soften perfectly in the vegetable stock and tomato base, absorbing all the aromatic spices.

Ingredients

• Vegetable Bolognese:
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 medium carrot, diced
• 1 red bell pepper, diced
• 250 g mushrooms, chopped
• 2 medium courgettes (zucchini), diced
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp chili flakes (optional)
• 1 tbsp tomato paste
• 400 g (1 can) chopped tomatoes
• 1 tbsp soy sauce
• 125 g dried red lentils, rinsed
• 500 ml vegetable stock
• Salt and black pepper, to taste
• Béchamel Sauce:
• 40 g unsalted butter
• 40 g plain flour
• 600 ml whole milk
• 1/4 tsp ground nutmeg
• 60 g grated mature cheddar or vegetarian hard cheese
• Salt and white pepper, to taste
• Assembly:
• 9–12 no-boil lasagne sheets
• 50 g grated mozzarella or vegetarian cheese (for topping)
• Fresh basil leaves, to serve (optional)

Instructions

Step 1

Preheat the oven to 200°C (180°C fan) / 400°F / Gas 6.

Step 2

Heat olive oil in a large, ovenproof, deep frying pan or skillet over medium heat. Add the onion and garlic, sauté for 2 minutes.

Step 3

Add carrot, red pepper, mushrooms, and courgettes. Cook for 5–6 minutes until softened.

Step 4

Stir in smoked paprika, oregano, thyme, chili flakes, and tomato paste. Cook for 1 minute.

Step 5

Add canned tomatoes, soy sauce, red lentils, and vegetable stock. Bring to a simmer, cover, and cook for 15–20 minutes, stirring occasionally, until lentils are tender and sauce is thickened. Season with salt and pepper.

Step 6

Meanwhile, make the béchamel: Melt butter in a medium saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk, then cook, stirring, until thickened (about 5 minutes). Remove from heat, stir in nutmeg, cheese, and season with salt and white pepper.

Step 7

Remove half the veggie bolognese from the pan and set aside. Layer 1/3 of the béchamel over the remaining sauce in the pan, then top with a layer of lasagne sheets (breaking to fit).

Step 8

Spread half the reserved bolognese over the pasta, pour over another third of béchamel, and add another layer of lasagne sheets.

Step 9

Finish with remaining bolognese, top with final lasagne sheets, and pour over remaining béchamel. Sprinkle with grated mozzarella.

Step 10

Cover the pan loosely with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes until golden and bubbling.

Step 11

Let stand for 10 minutes before serving. Garnish with fresh basil if desired.

Zusatztipps für die Zubereitung

Smoked paprika gives the sauce its signature smoky flavor—do not skip it! This spice is essential for achieving the characteristic depth of this specific recipe.

Varianten und Anpassungen

For a vegan version, use dairy-free butter, plant milk, and vegan cheese. You can also add a splash of red wine to the sauce for extra depth if desired, or use tamari instead of soy sauce for a gluten-free alternative.

Serviervorschläge

Allow the lasagne to stand for 10 minutes before slicing to ensure the layers set properly. Serve hot with a crisp green salad or warm garlic bread for a complete meal.

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This one-pan lasagne is proof that you can enjoy a complex, multi-layered meal without the complex cleanup. It is a hearty, vegetarian-friendly dish that will satisfy the whole family.

Recipe Q&A

→ Can I prepare this ahead of time?

Yes, assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. Add 10-15 minutes to the baking time if cooking from cold.

→ What can I use instead of red lentils?

Green or brown lentils work well but may take longer to cook. You can also use canned brown lentils—rinse, drain, and add them during step 5 for just 5 minutes.

→ Can I freeze this dish?

Absolutely. Assemble, wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as instructed.

→ How do I know when the lentils are cooked?

Red lentils should be tender and hold their shape but mash easily when pressed. They usually absorb most of the liquid and thicken the sauce nicely.

→ Can I use regular lasagne sheets?

Yes, par-boil regular sheets for 3-4 minutes until pliable. Alternatively, add extra stock to the sauce and bake for an additional 15 minutes.