Pin It The first time I made this lasagne, my kitchen filled with such incredible smoky aromas that my roommate actually came home early from work thinking I had ordered takeout from our favorite Italian place. There is something magical about how smoked paprika transforms simple vegetables into something deeply satisfying and rich.
I served this at a dinner party last winter alongside a simple green salad and crusty garlic bread. My friend Sarah, who is usually skeptical about vegetarian main courses, went back for seconds and actually asked for the recipe before she even left the table.
Ingredients
- 2 tbsp olive oil: A good extra virgin olive oil forms the flavor foundation for sautéing your vegetables
- 1 large onion, finely chopped: Red onion adds sweetness, but white works perfectly fine too
- 2 garlic cloves, minced: Fresh garlic is non negotiable here, jarred garlic lacks the punch this dish needs
- 1 medium carrot, diced: Adds natural sweetness and depth to your vegetable bolognese
- 1 red bell pepper, diced: Contributes both color and subtle sweetness to the sauce
- 250 g mushrooms, chopped: Button mushrooms work beautifully, though chestnut mushrooms add extra earthiness
- 2 medium courgettes, diced: Zucchini adds moisture and bulk while absorbing all those smoky spices
- 1 tsp smoked paprika: The star ingredient that gives this lasagne its signature smoky depth
- 1 tsp dried oregano: Classic Italian herb that pairs perfectly with tomatoes and vegetables
- 1/2 tsp dried thyme: Adds earthy, floral notes that complement the smoked paprika
- 1/2 tsp chili flakes: Optional but recommended for a gentle warmth that cuts through the rich sauce
- 1 tbsp tomato paste: Concentrates the tomato flavor and adds richness to your vegetable base
- 400 g chopped tomatoes: One standard can forms the saucy backbone of your lasagne filling
- 1 tbsp soy sauce: The secret ingredient that adds umami depth without any meat
- 125 g dried red lentils, rinsed: These break down beautifully during cooking, thickening your sauce naturally
- 500 ml vegetable stock: Use a good quality stock as the lentils will absorb its flavor
- Salt and black pepper: Season generously but taste as you go since soy sauce already adds saltiness
- 40 g unsalted butter: Forms the roux base for your béchamel sauce
- 40 g plain flour: Thickens the milk into a creamy white sauce
- 600 ml whole milk: Full fat milk creates the richest, most luxurious béchamel
- 1/4 tsp ground nutmeg: A traditional addition to béchamel that adds subtle warmth
- 60 g grated mature cheddar: Adds sharpness and depth to your white sauce
- Salt and white pepper: White pepper maintains the sauce is pristine appearance
- 9 to 12 no boil lasagne sheets: Oven ready sheets save time and cook perfectly in the sauce
- 50 g grated mozzarella: Creates that irresistible golden, bubbly topping
- Fresh basil leaves: The perfect fresh finish to cut through the richness
Instructions
- Preheat your oven:
- Get your oven to 200°C, 180°C fan, or 400°F so it is ready when you finish assembling
- Sauté the aromatics:
- Heat olive oil in your large ovenproof pan over medium heat and cook the onion and garlic for about 2 minutes until fragrant
- Soften the vegetables:
- Add the carrot, red pepper, mushrooms, and courgettes, cooking for 5 to 6 minutes until they have softened and released some moisture
- Add the spices:
- Stir in the smoked paprika, oregano, thyme, chili flakes, and tomato paste, cooking for 1 minute to bloom the spices
- Build the sauce:
- Pour in the chopped tomatoes, soy sauce, red lentils, and vegetable stock, bring to a gentle simmer, then cover and cook for 15 to 20 minutes until the lentils are tender and the sauce has thickened
- Season the filling:
- Taste your vegetable bolognese and add salt and pepper as needed, keeping in mind the soy sauce has already added some saltiness
- Make the béchamel:
- Melt butter in a medium saucepan, stir in the flour and cook for 1 minute, then gradually whisk in the milk and cook for about 5 minutes until thickened
- Finish the white sauce:
- Remove the béchamel from heat and stir in the nutmeg, grated cheddar, salt, and white pepper until smooth and creamy
- Start layering:
- Remove half the vegetable bolognese from the pan and set it aside, then spread one third of your béchamel over the sauce remaining in the pan
- Add pasta:
- Place a layer of lasagne sheets over the béchamel, breaking them as needed to fit your pan in a single even layer
- Continue building:
- Spread half the reserved bolognese over the pasta, pour over another third of béchamel, and add another layer of lasagne sheets
- Final layers:
- Top with the remaining bolognese, add your final layer of pasta sheets, and pour the remaining béchamel over everything
- Add the topping:
- Sprinkle the grated mozzarella evenly over the top for that beautiful golden finish
- Bake covered:
- Cover the pan loosely with foil and bake for 25 minutes to steam the pasta and marry the flavors
- Brown the top:
- Remove the foil and bake for another 10 to 15 minutes until the cheese is golden and bubbling
- Rest and serve:
- Let the lasagne stand for 10 minutes before serving to help the layers set, then garnish with fresh basil if you like
Pin It This recipe has become my go to for meal prep Sundays because it actually tastes better the next day when all the flavors have had time to mingle. I love packing up individual portions for lunch throughout the week and knowing I have something nourishing waiting for me.
Making It Vegan
Swapping dairy ingredients for plant based alternatives has never been easier. I have made this with vegan butter and oat milk, and the béchamel turned out just as creamy and delicious as the original version.
Perfect Pairings
A crisp green salad with an acidic vinaigrette cuts beautifully through the rich layers of cheese and sauce. If you want to embrace full comfort mode, serve it alongside homemade garlic bread or roasted vegetables seasoned simply with olive oil and salt.
Storage and Leftovers
This lasagne keeps remarkably well and actually develops deeper flavor after a day or two in the refrigerator. Portion leftovers into airtight containers and they will last for up to four days, or freeze individual portions for those nights when cooking feels impossible.
- Freeze unbaked portions by assembling everything, wrapping tightly in foil and freezing for up to three months, then baking from frozen at 180°C for about 50 minutes
- Refrigerate leftovers in sealed containers and reheat individual portions in the microwave for 2 to 3 minutes, covered
- Thaw frozen lasagne overnight in the refrigerator before baking, or add 15 to 20 minutes to the baking time if cooking from frozen
Pin It There is something deeply satisfying about serving a lasagne that looks impressive but came together with such minimal fuss and cleanup. I hope this recipe finds its way into your regular rotation.
Recipe Questions & Answers
- → Can I make this vegan?
Yes, simply swap dairy butter for plant-based alternatives, use your favorite plant milk in the béchamel, and choose vegan cheese for the topping. The flavor and texture remain excellent.
- → Do I need to cook the lentils first?
No, the red lentils cook directly in the tomato sauce, absorbing all those lovely flavors as they simmer. They break down slightly and become tender in about 15-20 minutes.
- → Can I assemble this ahead of time?
Absolutely. You can prepare the complete lasagne up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, you may need to add 5-10 minutes to the cooking time if it's cold from the fridge.
- → What other vegetables work well in this?
Spinach, eggplant, or butternut squash all make lovely additions. Just keep the total quantity similar to avoid affecting the cooking time and sauce consistency.
- → Can I freeze this lasagne?
Yes, this freezes beautifully. Allow it to cool completely, wrap tightly in foil and freezer-safe packaging, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → Why use no-boil lasagne sheets?
No-boil sheets absorb moisture from the sauce during baking, becoming perfectly tender without the extra step of pre-cooking. They're ideal for one-pan methods and save time and effort.