One-Pan Smoky Veggie Lentil Lasagne (Print view)

Smoky lentils and vegetables layered with creamy béchamel, all 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 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 - 14 ounces canned chopped tomatoes
14 - 1 tablespoon soy sauce
15 - 4.4 ounces dried red lentils, rinsed
16 - 2 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 - 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 - 1.76 ounces grated mozzarella or vegetarian cheese for topping
26 - Fresh basil leaves for serving, optional

# How-To Steps:

01 - Preheat the oven to 400°F (200°C conventional or 180°C fan-assisted).
02 - Heat olive oil in a large ovenproof deep frying pan or skillet over medium heat. Add the chopped onion and minced garlic, sauté for 2 minutes until fragrant.
03 - Add diced carrot, red bell pepper, chopped mushrooms, and diced zucchini to the pan. Cook for 5 to 6 minutes, stirring occasionally, until vegetables begin to soften.
04 - Stir in smoked paprika, oregano, thyme, chili flakes, and tomato paste. Cook for 1 minute, stirring constantly to activate the spices.
05 - Add canned tomatoes, soy sauce, rinsed red lentils, and vegetable stock. Bring to a gentle simmer, cover partially, and cook for 15 to 20 minutes, stirring occasionally, until lentils are tender and sauce has thickened. Season with salt and black pepper.
06 - While the bolognese simmers, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in milk in a steady stream, then continue cooking and stirring until the sauce thickens, approximately 5 minutes. Remove from heat and stir in nutmeg and grated cheese. Season with salt and white pepper.
07 - Remove approximately half of the vegetable bolognese from the pan and set aside. Spread one-third of the béchamel sauce over the remaining bolognese in the pan. Top with a single layer of lasagne sheets, breaking them to fit the pan's dimensions.
08 - Distribute half of the reserved bolognese over the pasta layer. Pour another third of béchamel sauce over the vegetables, then arrange another layer of lasagne sheets on top.
09 - Top with remaining bolognese, finish with the final layer of lasagne sheets, and pour the remaining béchamel sauce evenly over the top. Sprinkle grated mozzarella cheese over the final béchamel layer.
10 - Cover the pan loosely with aluminum foil and bake for 25 minutes in the preheated oven.
11 - Remove the foil and bake for an additional 10 to 15 minutes until the top is golden brown and the sauce is bubbling at the edges.
12 - Remove from the oven and allow the lasagne to rest for 10 minutes before serving. Garnish with fresh basil leaves if desired.

# Expert Suggestions:

01 -
  • One pan magic: Everything happens in your ovenproof skillet, which means less washing up and more time enjoying your meal.
  • Naturally smoky and deeply satisfying: The combination of smoked paprika, mushrooms, and red lentils creates a richness that rivals any meat sauce.
  • Genuinely good for you: Packed with vegetables and lentils, it's the kind of comfort food that doesn't leave you feeling sluggish.
02 -
  • The rinsed lentils are essential: This removes the starchy coating that makes them cloudy; it only takes a minute and makes a visible difference in the sauce's appearance and smoothness.
  • Your sauce needs to be genuinely thick before assembling: If it's too watery, the lasagne sheets won't soften properly and you'll end up with crunchy pasta in the middle; simmer an extra few minutes if needed.
  • Cold milk whisked slowly prevents lumps: This is the béchamel golden rule I learned the hard way; rushing the milk in creates a lumpy, broken sauce that no amount of straining fixes.
03 -
  • Assemble while everything is still warm: Cold sauce and cold béchamel won't blend together during baking; working warm ensures layers set into one cohesive dish rather than staying distinctly separate.
  • Let the resting time do its job: Those 10 minutes aren't wasted time—they let the lasagne set up so when you serve it, you get clean layers instead of a slumping mess on the plate.
Go back