One-Pan Smoky Veggie Lentil Lasagne (Print Version)

Rich layered pasta with smoky lentils, vegetables, and béchamel sauce baked 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 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 cups vegetable stock
17 - Salt and black pepper, to taste

→ Béchamel Sauce

18 - 3 tablespoons unsalted butter
19 - 3 tablespoons 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)

# How-To Steps:

01 - Preheat the oven to 400°F (200°C conventional, 180°C fan) or Gas 6.
02 - Heat olive oil in a large ovenproof deep frying pan or skillet over medium heat. Add the onion and garlic, sauté for 2 minutes until fragrant.
03 - Add carrot, red bell pepper, mushrooms, and courgettes. Cook for 5 to 6 minutes until softened.
04 - Stir in smoked paprika, oregano, thyme, chili flakes, and tomato paste. Cook for 1 minute to develop 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 is thickened. Season with salt and pepper.
06 - Meanwhile, melt butter in a medium saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk, then cook while stirring until thickened, approximately 5 minutes. Remove from heat, stir in nutmeg, cheese, and season with salt and white pepper.
07 - Remove half the vegetable bolognese from the pan and set aside. Layer one-third of the béchamel over the remaining sauce in the pan, then top with a layer of lasagne sheets, breaking to fit as needed.
08 - Spread half the reserved bolognese over the pasta, pour another third of béchamel, and add another layer of lasagne sheets.
09 - Finish with remaining bolognese, top with final lasagne sheets, and pour remaining béchamel over top. Sprinkle with grated mozzarella.
10 - Cover the pan loosely with foil and bake for 25 minutes.
11 - Remove foil and bake for another 10 to 15 minutes until golden and bubbling.
12 - Let stand for 10 minutes before serving. Garnish with fresh basil if desired.

# Expert Advice:

01 -
  • Everything happens in one pan, so cleanup feels like a gift to your future self.
  • Packed with mushrooms and lentils, it's hearty enough that even the meat-eaters at your table won't notice what's missing.
  • The smoked paprika gives it a restaurant-quality depth that tastes like you've been cooking all day.
02 -
  • Don't skip the ten-minute rest after baking—I learned this the messy way, and it genuinely transforms how cleanly your slices hold together.
  • Smoked paprika is absolutely irreplaceable here; regular paprika tastes thin and one-dimensional by comparison, so it's worth seeking out specifically.
  • If your béchamel looks lumpy while whisking in the milk, take the pan off heat for a moment and whisk more vigorously before returning to the stove.
03 -
  • Make the entire dish a few hours ahead, cover it with foil, and refrigerate—then bake it straight from cold, just adding an extra five to ten minutes to the cooking time for the most forgiving dinner party preparation.
  • If you find the sauce too thick after cooking, thin it with a splash of vegetable stock or water; if it seems too loose, that's actually perfect because the lasagne sheets will absorb liquid as they bake.
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