One-Pan Smoky Veggie Lentil Lasagne (Print Version)

Hearty vegetarian layers with smoky lentils, vegetables, and creamy béchamel baked together in one pan.

# Ingredient List:

→ Vegetable Bolognese

01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 medium carrot, diced
05 - 1 red bell pepper, diced
06 - 8.8 ounces mushrooms, chopped
07 - 2 medium courgettes (zucchini), diced
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon dried oregano
10 - 0.5 teaspoon dried thyme
11 - 0.5 teaspoon chili flakes (optional)
12 - 1 tablespoon tomato paste
13 - 14 ounces canned chopped tomatoes
14 - 1 tablespoon soy sauce
15 - 4.4 ounces dried red lentils, rinsed
16 - 2.1 cups vegetable stock
17 - Salt and black pepper, to taste

→ Béchamel Sauce

18 - 1.4 ounces unsalted butter
19 - 1.4 ounces all-purpose flour
20 - 2.5 cups whole milk
21 - 0.25 teaspoon ground nutmeg
22 - 2.1 ounces grated mature cheddar or vegetarian hard cheese
23 - Salt and white pepper, to taste

→ Assembly

24 - 9 to 12 no-boil lasagne sheets
25 - 1.8 ounces grated mozzarella or vegetarian cheese for topping
26 - Fresh basil leaves, to serve (optional)

# Cooking Directions:

01 - Set oven to 400°F (200°C conventional or 180°C fan-assisted).
02 - Heat olive oil in a large ovenproof deep skillet over medium heat. Add chopped onion and minced garlic, sauté for 2 minutes until fragrant.
03 - Add diced carrot, red pepper, mushrooms, and courgettes to the pan. Cook for 5 to 6 minutes, stirring occasionally, until vegetables are softened.
04 - Stir in smoked paprika, oregano, thyme, chili flakes, and tomato paste. Cook for 1 minute, stirring constantly, to release the flavors.
05 - Add canned tomatoes, soy sauce, red lentils, and vegetable stock. Bring to a simmer, cover, and cook for 15 to 20 minutes, stirring occasionally, until lentils are tender and sauce thickens. Season with salt and pepper to taste.
06 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk while stirring constantly, then continue cooking for approximately 5 minutes until the sauce thickens. Remove from heat and stir in nutmeg, cheese, salt, and white pepper.
07 - Remove half the vegetable lentil mixture from the skillet and set aside. Spread one-third of the béchamel sauce over the remaining mixture in the pan, then arrange lasagne sheets over it, breaking pieces to fit.
08 - Spread half the reserved lentil mixture over the pasta layer. Pour another third of béchamel over top and add another layer of lasagne sheets, breaking to fit.
09 - Spread remaining lentil mixture as the final layer. Top with remaining lasagne sheets and pour remaining béchamel sauce evenly over the top. Sprinkle grated mozzarella over the surface.
10 - Cover the skillet loosely with aluminum foil and bake for 25 minutes.
11 - Remove foil and bake for an additional 10 to 15 minutes until the surface is golden brown and the filling is bubbling at the edges.
12 - Remove from oven and allow the lasagne to stand for 10 minutes before serving. Garnish with fresh basil leaves if desired.

# Expert Suggestions:

01 -
  • Everything happens in one pan, which means less washing up and more time actually enjoying dinner.
  • The red lentils add real substance and protein without needing to hunt down specialty ingredients.
  • Smoky paprika transforms what could be ordinary into something people remember and ask about later.
  • It genuinely feels fancy enough to serve guests but easy enough to make on a tired Monday.
02 -
  • Don't skip rinsing the red lentils; unreinsed lentils create a starchy, gluey texture that undermines everything else.
  • The smoked paprika is non-negotiable—regular paprika leaves the dish tasting flat and one-dimensional by comparison.
  • If your béchamel looks lumpy when you're whisking in the milk, remove it from heat immediately and whisk harder; the residual heat will smooth most of it out.
  • The 10-minute rest after baking isn't optional if you want clean, beautiful slices instead of a heap of deliciousness.
03 -
  • Don't let your béchamel get too thick while it's cooking—it will thicken more as the lasagne bakes, and you want it pourable enough to seep through the layers.
  • If you don't have an ovenproof skillet, make the sauce in a regular pan and transfer everything to a baking dish, but you'll lose some of that one-pan convenience.
  • Taste your bolognese before assembling and add salt gradually; you want it seasoned perfectly because it won't get another chance to balance.
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