Save to Pinterest There was a Tuesday evening when I opened the fridge and found half a bag of lentils, a tired courgette, and some mushrooms that needed using. I wasn't planning anything fancy, just something warm that wouldn't leave me with a mountain of dishes. What came together in that single pan surprised me so much I wrote it down immediately, still holding a wooden spoon. The smoky depth from the paprika made the whole kitchen smell like a proper Italian trattoria, and when I pulled it from the oven with that golden, bubbling top, I couldn't believe it all happened in one pan.
I made this for a small dinner with friends who claimed they didn't like lentils. They scraped their plates clean and asked for the recipe before dessert even arrived. One of them admitted she'd been skeptical when she saw me layering pasta directly into the pan, but the smell won her over halfway through baking. We ended up sitting around the table much longer than planned, tearing apart garlic bread and laughing about how something so simple could feel like such an occasion.
Ingredients
- Olive oil: Use a good quality one here because it carries the aromatics beautifully and helps the vegetables caramelize without sticking to the pan.
- Onion and garlic: The foundation of the sauce, they sweeten as they cook and create that savory base everything else builds on.
- Carrot and red bell pepper: These add natural sweetness and a bit of texture contrast to the softer lentils and courgettes.
- Mushrooms: They bring an earthy, almost meaty depth that makes the bolognese feel substantial and rich.
- Courgettes: They release moisture as they cook, which helps keep the sauce from drying out during baking.
- Smoked paprika: This is the secret ingredient that makes people ask what that incredible smoky flavor is, so don't leave it out.
- Dried oregano, thyme, and chili flakes: A classic Italian herb trio with a hint of warmth that ties everything together without overwhelming the vegetables.
- Tomato paste: Concentrated umami that deepens the tomato flavor and thickens the sauce just enough.
- Chopped tomatoes: The juicy backbone of the bolognese, they break down and meld with the lentils beautifully.
- Soy sauce: A savory boost that adds complexity and a little saltiness, enhancing all the other flavors.
- Red lentils: They cook quickly, break down into the sauce, and provide protein and body without any soaking required.
- Vegetable stock: This simmers with the lentils and vegetables, infusing everything with flavor as it reduces.
- Butter and flour: The classic roux base for bechamel, creating that silky, creamy layer between the pasta and sauce.
- Whole milk: Full fat milk makes the bechamel rich and smooth, coating each lasagne sheet perfectly.
- Ground nutmeg: Just a whisper of warmth that makes the bechamel taste homemade and special.
- Mature cheddar: Melts into the bechamel and adds a sharp, tangy richness that balances the sweetness of the vegetables.
- No-boil lasagne sheets: They soften perfectly in the oven, soaking up sauce and saving you an extra pot of boiling water.
- Mozzarella: The golden, bubbly topping that everyone fights over at the table.
- Fresh basil: A handful torn over the top adds a bright, aromatic finish that cuts through all that richness.
Instructions
- Get the oven ready:
- Preheat to 200°C (180°C fan) so it's hot and ready when your lasagne is assembled. This ensures even baking and a beautifully golden top.
- Start the veggie base:
- Heat olive oil in a large ovenproof pan over medium heat, then add onion and garlic, stirring until they soften and smell sweet, about 2 minutes. The pan should sizzle gently without browning too fast.
- Build the bolognese:
- Toss in carrot, red pepper, mushrooms, and courgettes, cooking for 5 to 6 minutes until they start to soften and release their moisture. Stir occasionally so nothing sticks to the bottom.
- Add the spices:
- Stir in smoked paprika, oregano, thyme, chili flakes, and tomato paste, cooking for 1 minute until fragrant and the paste darkens slightly. This step blooms the spices and deepens their flavor.
- Simmer the lentils:
- Pour in chopped tomatoes, soy sauce, red lentils, and vegetable stock, then bring to a gentle simmer. Cover and cook for 15 to 20 minutes, stirring now and then, until the lentils are tender and the sauce has thickened into a rich, clingy bolognese.
- Make the bechamel:
- In a medium saucepan, melt butter over medium heat, stir in flour, and cook for 1 minute until it smells nutty. Gradually whisk in milk, stirring constantly until the sauce thickens and coats the back of a spoon, about 5 minutes, then remove from heat and stir in nutmeg, cheese, salt, and white pepper.
- Layer the lasagne:
- Remove half the veggie bolognese from the pan and set it aside, then spread a third of the bechamel over the remaining sauce in the pan and lay lasagne sheets on top, breaking them to fit snugly. This first layer locks in moisture and starts building those delicious strata.
- Repeat the layers:
- Spread half the reserved bolognese over the pasta, pour another third of bechamel on top, and add another layer of lasagne sheets. Then add the rest of the bolognese, top with the final lasagne sheets, and pour the remaining bechamel over everything, spreading it to the edges and sprinkling mozzarella on top.
- Bake covered:
- Cover the pan loosely with foil and bake for 25 minutes so the pasta softens and the flavors meld. The foil keeps the top from browning too quickly.
- Finish uncovered:
- Remove the foil and bake for another 10 to 15 minutes until the top is golden, bubbling at the edges, and irresistibly crispy. Let it stand for 10 minutes before serving so the layers set and you can slice clean portions.
Save to Pinterest The first time I served this, someone said it tasted like the kind of meal you'd want on a rainy Sunday when you have nowhere to be. That stuck with me because it's exactly right. It's warm, filling, and somehow makes you want to linger at the table a little longer, maybe pour another glass of wine, maybe just sit and enjoy the fact that dinner turned out this good with so little fuss.
Making It Your Own
I've swapped the vegetables based on what's in the fridge more times than I can count. Spinach, kale, or even diced aubergine work beautifully in place of courgettes. If you want a bit more richness, add a splash of red wine to the bolognese after the spices go in and let it bubble away for a minute. For a vegan version, use dairy-free butter, oat or almond milk, and your favorite plant-based cheese, the texture stays creamy and the flavors hold up wonderfully.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and they reheat beautifully in the oven or microwave. I actually think the flavors deepen overnight as everything has time to settle and marry. You can also freeze individual portions wrapped tightly in foil, then reheat from frozen in a moderate oven until piping hot. It's one of those dishes that makes future-you very grateful when you discover it tucked in the freezer on a busy evening.
Serving Suggestions
This lasagne is rich and hearty, so I like to serve it with something crisp and bright to balance it out. A simple green salad with lemon and olive oil, or some garlic bread for mopping up any stray bechamel, both work perfectly. If you're feeding a crowd, roasted vegetables on the side add color and make the whole spread feel more generous.
- A handful of fresh basil or parsley torn over the top just before serving adds a pop of color and freshness.
- Pair it with a medium-bodied red wine or a sparkling water with lemon if you want to keep it light.
- Leftovers make an excellent packed lunch the next day, just reheat gently and enjoy the fact that it tastes even better.
Save to Pinterest This one-pan lasagne has become my go-to when I want something comforting without spending the evening elbow-deep in dishes. I hope it brings the same warmth and ease to your table that it's brought to mine.
Common Recipe Questions
- → Can I prepare this lasagne ahead of time?
Yes, assemble the lasagne up to 12 hours before baking. Cover tightly with cling film and refrigerate. Add 5–10 minutes to baking time if baking from cold.
- → What's the best substitute for red lentils?
Green or brown lentils work well, though they take slightly longer to soften. Increase cooking time by 5–10 minutes. Alternatively, use cooked chickpeas for a heartier texture.
- → How do I prevent a watery lasagne?
Ensure your lentil sauce is well-thickened before layering—it should coat a spoon. If watery, simmer uncovered for 5 additional minutes. Don't oversoak courgettes; dice and add near the end.
- → Can I make this vegan?
Absolutely. Swap butter for olive oil or vegan butter, use plant-based milk and nutritional yeast or vegan cheese. The smoked paprika remains essential for that signature depth.
- → What ovenproof pan size works best?
Use a 28–30 cm deep ovenproof frying pan or cast-iron skillet. A standard 9x13 inch baking dish also works—layer traditionally without the pan-to-table service.
- → Why add soy sauce to the sauce?
Soy sauce amplifies umami and adds savory depth without extra salt. It complements the smoked paprika beautifully. For tamari for a gluten-free option.