Smoky Veggie Lentil Lasagne (Printable Version)

Layered comfort dish combining smoky red lentils, roasted vegetables, and rich béchamel sauce in one convenient 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 - 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 plain 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 garnish (optional)

# Steps to Follow:

01 - Preheat the oven to 400°F (200°C conventional / 180°C fan).
02 - Heat olive oil in a large ovenproof deep frying pan or skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 2 minutes until fragrant.
03 - Add diced carrot, red bell pepper, chopped mushrooms, and diced courgettes. Cook for 5 to 6 minutes, stirring occasionally, until vegetables are softened.
04 - Stir in smoked paprika, dried oregano, dried thyme, chili flakes, and tomato paste. Cook for 1 minute to bloom the spices and intensify the flavors.
05 - Add canned tomatoes, soy sauce, rinsed red lentils, and vegetable stock to the pan. Bring to a gentle simmer, cover, and cook for 15 to 20 minutes, stirring occasionally, until lentils are tender and the sauce has thickened. Season with salt and black pepper to taste.
06 - While the lentil mixture simmers, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly, until the sauce thickens, approximately 5 minutes. Remove from heat and stir in ground nutmeg, grated cheese, and season with salt and white pepper.
07 - Remove half the vegetable bolognese from the skillet and set aside. Spread one-third of the béchamel sauce over the remaining lentil mixture in the pan. Top with a layer of lasagne sheets, breaking them to fit as needed.
08 - Spread half of the reserved bolognese over the pasta layer. Pour another third of béchamel sauce over the bolognese and top with a second layer of lasagne sheets.
09 - Finish with the remaining bolognese, top with the final layer of lasagne sheets, and pour the remaining béchamel sauce evenly over the top. Sprinkle the grated mozzarella over the entire surface.
10 - Cover the pan loosely with 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 - Allow the lasagne to rest for 10 minutes before serving. Garnish with fresh basil leaves if desired.

# Additional Tips::

01 -
  • Everything layers and bakes in the same ovenproof pan, so cleanup is almost laughably easy.
  • The lentils soak up all that smoky, herby richness and make the filling incredibly satisfying without any meat.
  • You get creamy bechamel, tender vegetables, and crispy cheese edges all in one forkful.
  • It reheats beautifully the next day, which means lunch is already sorted.
02 -
  • Don't skip the standing time after baking or your lasagne will slide apart into a saucy puddle on the plate.
  • The smoked paprika is what makes this taste smoky and special, regular paprika won't give you the same depth.
  • If your pan isn't ovenproof, transfer everything to a baking dish before layering, though you'll lose a bit of that one-pan magic.
  • Red lentils break down and thicken the sauce naturally, so don't worry if they seem to disappear as they cook.
03 -
  • Taste the bolognese before you start layering and adjust the seasoning, this is your last chance to get it right.
  • Use a deep pan or skillet so you have room for all the layers without them spilling over the sides.
  • If the top starts browning too quickly, tent it loosely with foil halfway through the uncovered baking time.
  • Let the bechamel cool slightly before pouring it over the layers so it doesn't slide off the pasta too fast.
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