One-Pan Smoky Veggie Lentil Lasagne (Print View)

Satisfying layers of smoky veggie bolognese with lentils and cheese in one pan

# Components:

→ 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 stalks celery, 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 - 14.1 ounces canned chopped tomatoes
14 - 2 tablespoons tomato paste
15 - 5.3 ounces dried red lentils, rinsed
16 - 20.3 fluid ounces vegetable stock
17 - Salt and black pepper to taste
18 - 1 tablespoon balsamic vinegar

→ Lasagne and Cheese

19 - 9 to 12 no-boil lasagne sheets
20 - 7.1 ounces ricotta cheese
21 - 5.3 ounces grated mozzarella
22 - 1.8 ounces grated Parmesan

→ Topping

23 - 2 tablespoons fresh basil leaves, torn

# Directions:

01 - Heat olive oil in a large, deep ovenproof skillet over medium heat. Add onion and cook 3 to 4 minutes until softened.
02 - Stir in garlic, carrots, celery, and red bell pepper. Cook 5 minutes until vegetables are just tender.
03 - Add mushrooms and zucchini. Sauté 5 to 6 minutes until softened and any moisture has evaporated.
04 - Sprinkle in smoked paprika, oregano, thyme, and chili flakes if using. Cook 1 minute until fragrant.
05 - Stir in chopped tomatoes, tomato paste, red lentils, and vegetable stock. Season with salt and pepper to taste.
06 - Bring to a simmer, cover, and cook gently 20 to 25 minutes until lentils are tender and mixture is thick but saucy. Stir in balsamic vinegar.
07 - Preheat oven to 350 degrees Fahrenheit.
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 one-third of the mozzarella and Parmesan. Spread half the reserved bolognese over the cheese layer.
10 - Top with more lasagne sheets and repeat layering: ricotta, mozzarella, Parmesan, and final layer of vegetable bolognese.
11 - Finish with a final layer of lasagne sheets and sprinkle remaining mozzarella and Parmesan on top. Cover pan with foil.
12 - Bake covered for 25 minutes. Remove foil and bake 10 to 15 minutes longer until golden and bubbling.
13 - Rest for 10 minutes before serving. Garnish with fresh basil leaves.

# Expert Advice:

01 -
  • One pan means one thing to wash at the end, and honestly, that alone makes dinner feel manageable on a Tuesday night.
  • Red lentils add protein and fiber without needing meat, so you actually feel satisfied hours later.
  • The smoky paprika and mushrooms create this deep, almost meaty richness that even devoted carnivores won't miss.
02 -
  • Don't skip the step of removing half the sauce before layering; without this, your bottom layers will be too sauce-heavy and soggy rather than having balanced texture.
  • Balsamic vinegar isn't optional—it's the ingredient that transforms the sauce from tasting like cooked vegetables into tasting complex and savory.
03 -
  • If you're making this for guests with dietary restrictions, plant-based ricotta and mozzarella work surprisingly well here; the mushrooms and smoked paprika are so dominant that you won't notice the difference.
  • Prep all your vegetables before you start cooking; there's no time to chop while things are simmering, and you don't want to step away from the stove.
Return