Smoky Veggie Lentil Lasagne (Printer-Friendly)

Hearty layers of smoky lentils and vegetables in creamy béchamel sauce, all baked together in one pan.

# What You'll Need:

→ 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 zucchini, diced
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon chili flakes, optional
12 - 1 tablespoon tomato paste
13 - 1 can (14.5 ounces) 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 - 2.8 tablespoons unsalted butter
19 - 2.8 tablespoons all-purpose flour
20 - 2.5 cups whole milk
21 - 1/4 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 for serving, optional

# How to Prepare:

01 - Heat oven to 400°F (180°C fan). Position rack in center of oven.
02 - Heat olive oil in large ovenproof skillet over medium heat. Add chopped onion and minced garlic, sauté for 2 minutes until fragrant.
03 - Add diced carrot, red bell pepper, chopped mushrooms, and diced zucchini. Cook for 5 to 6 minutes, stirring occasionally, until vegetables soften.
04 - Stir in smoked paprika, dried oregano, dried thyme, chili flakes, and tomato paste. Cook for 1 minute until fragrant and spices are well incorporated.
05 - Add canned tomatoes, soy sauce, rinsed red lentils, and vegetable stock. Bring mixture to simmer, cover, and cook for 15 to 20 minutes, stirring occasionally, until lentils are tender and sauce thickens. Season with salt and black pepper to taste.
06 - Melt butter in medium saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Gradually add milk while whisking continuously, then cook, stirring, for approximately 5 minutes until sauce thickens. Remove from heat and stir in ground nutmeg, grated cheese, salt, and white pepper.
07 - Remove half the vegetable bolognese from skillet and set aside. Spread one-third of béchamel sauce over remaining sauce in skillet. Top with layer of lasagne sheets, breaking pieces as needed to fit snugly.
08 - Spread reserved bolognese over pasta layer. Pour another third of béchamel sauce over vegetables. Add second layer of lasagne sheets, breaking to fit as necessary.
09 - Top with remaining bolognese. Finish with final layer of lasagne sheets and pour remaining béchamel sauce evenly over top. Sprinkle grated mozzarella across surface.
10 - Loosely cover skillet with aluminum foil. Bake for 25 minutes to prevent excessive browning while sauce heats through.
11 - Remove foil carefully and bake for additional 10 to 15 minutes until top is golden brown and sauce is bubbling around edges.
12 - Remove from oven and let stand for 10 minutes to allow layers to set slightly. Garnish with fresh basil leaves if desired and serve directly from skillet.

# Expert Advice:

01 -
  • One pan means one cleanup, which might sound small until it's 9 PM and you're exhausted.
  • Red lentils break down into the sauce, creating this rich, almost creamy texture that rivals traditional meat versions.
  • Smoked paprika does the heavy lifting flavor-wise, so the whole thing tastes like you've been cooking for hours.
  • It's genuinely impressive enough for guests but honest enough for a weeknight dinner.
02 -
  • Rinse your lentils thoroughly before cooking; skipping this step leaves a gritty texture in your sauce that no amount of seasoning can fix.
  • Don't skip the resting time at the end—I learned this the hard way when I cut into it immediately and watched the whole thing collapse into a delicious but structurally confused mess.
  • Smoked paprika is genuinely the difference between this tasting like a regular vegetable sauce and tasting like something special; it's worth seeking out.
03 -
  • Make your béchamel while the lentils simmer so everything's ready at the same time and you don't have to rush the assembly.
  • If you don't have smoked paprika, don't substitute regular paprika—it genuinely changes the dish; save this recipe for when you can get the real thing.
  • Leftovers reheat beautifully covered in the oven at 180°C for about 20 minutes, and the flavors actually deepen slightly after a day in the fridge.
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