Smoky Veggie Lentil Lasagne (Printable version)

Hearty vegetarian layers with smoky lentils, vegetables, and creamy béchamel sauce—all cooked in a single 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 red 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 - 2.8 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 - 1.8 ounces grated mozzarella or vegetarian cheese for topping
26 - Fresh basil leaves for garnish, optional

# How-To Steps:

01 - Preheat the oven to 400°F.
02 - Heat olive oil in a large ovenproof deep frying pan over medium heat. Add chopped onion and minced garlic, sauté for 2 minutes until fragrant.
03 - Add diced carrot, red bell pepper, mushrooms, and zucchini. Cook for 5 to 6 minutes until vegetables soften.
04 - Stir in smoked paprika, dried oregano, dried thyme, red chili flakes, and tomato paste. Cook for 1 minute to toast the spices.
05 - Add canned tomatoes, soy sauce, red lentils, and vegetable stock. Bring to a simmer, cover partially, and cook for 15 to 20 minutes, stirring occasionally, until lentils are tender and sauce thickens. Season with salt and pepper.
06 - In a separate medium saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk while stirring constantly, then cook for approximately 5 minutes until thickened. Remove from heat and stir in nutmeg, grated cheese, salt, and white pepper.
07 - Remove half the vegetable bolognese from the pan and reserve. Spread one-third of béchamel sauce over the remaining bolognese in the pan. Top with a layer of lasagne sheets, breaking pieces to fit the pan.
08 - Spread half the reserved bolognese over the pasta layer, pour another third of béchamel sauce over it, and add another layer of lasagne sheets.
09 - Distribute remaining bolognese as the final layer, top with remaining lasagne sheets, and pour remaining béchamel sauce evenly over the top. Sprinkle with grated mozzarella cheese.
10 - Cover the pan loosely with foil and bake for 25 minutes.
11 - Remove the foil and bake for an additional 10 to 15 minutes until the top is golden and bubbling.
12 - Allow the lasagne to stand for 10 minutes before serving. Garnish with fresh basil leaves if desired.

# Expert Advice:

01 -
  • Everything happens in one pan, so there's barely any cleanup when you're already exhausted and hungry.
  • The smoky paprika and lentils create a richness that makes people forget there's no meat involved.
  • You can have it on the table in just over an hour, which feels like magic on a weeknight.
02 -
  • Smoked paprika is non-negotiable—regular paprika tastes flat and sweet by comparison, and the whole dish relies on that warm, smoky backbone.
  • Rinsing the red lentils matters because it removes some of the starch that makes them gluey, keeping your sauce textured rather than mushy.
03 -
  • Don't skip the ten-minute rest after baking—those few minutes let everything set enough to serve with dignity instead of sliding across the plate as sauce.
  • If your pan is shallow, use nine sheets and accept that some will overlap or break slightly; if it's deep, twelve sheets layered generously creates a more structured lasagne.
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