One-Pan Smoky Veggie Lentil Lasagne (Printable View)

Hearty layers of smoky lentils and vegetables with rich béchamel, all baked together in one pan.

# What You'll Need:

→ Vegetable Bolognese

01 - 2 tbsp 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 oz mushrooms, chopped
07 - 2 medium courgettes (zucchini), diced
08 - 1 tsp smoked paprika
09 - 1 tsp dried oregano
10 - 1/2 tsp dried thyme
11 - 1/2 tsp chili flakes (optional)
12 - 1 tbsp tomato paste
13 - 14 oz can chopped tomatoes
14 - 1 tbsp soy sauce
15 - 2/3 cup dried red lentils, rinsed
16 - 2 cups vegetable stock
17 - Salt and black pepper, to taste

→ Béchamel Sauce

18 - 3 tbsp unsalted butter
19 - 3 tbsp plain flour
20 - 2 1/2 cups whole milk
21 - 1/4 tsp ground nutmeg
22 - 2/3 cup grated mature cheddar or vegetarian hard cheese
23 - Salt and white pepper, to taste

→ Assembly

24 - 9-12 no-boil lasagne sheets
25 - 2 oz grated mozzarella or vegetarian cheese (for topping)
26 - Fresh basil leaves, to serve (optional)

# How to Make It:

01 - Preheat the oven to 400°F.
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.
03 - Add carrot, red pepper, mushrooms, and courgettes. Cook for 5-6 minutes until softened.
04 - Stir in smoked paprika, oregano, thyme, chili flakes, and tomato paste. Cook for 1 minute.
05 - Add canned tomatoes, soy sauce, red lentils, and vegetable stock. Bring to a simmer, cover, and cook for 15-20 minutes, stirring occasionally, until lentils are tender and sauce is thickened. Season with salt and pepper.
06 - Melt butter in a medium saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk, then cook, stirring, until thickened (about 5 minutes). Remove from heat, stir in nutmeg, cheese, and season with salt and white pepper.
07 - Remove half the veggie bolognese from the pan and set aside. Layer 1/3 of the béchamel over the remaining sauce in the pan, then top with a layer of lasagne sheets (breaking to fit).
08 - Spread half the reserved bolognese over the pasta, pour over another third of béchamel, and add another layer of lasagne sheets.
09 - Finish with remaining bolognese, top with final lasagne sheets, and pour over remaining béchamel. Sprinkle with grated mozzarella.
10 - Cover the pan loosely with foil and bake for 25 minutes.
11 - Remove foil and bake for another 10-15 minutes until golden and bubbling.
12 - Let stand for 10 minutes before serving. Garnish with fresh basil if desired.

# Expert Tips:

01 -
  • The one pan method means you can assemble everything directly in your ovenproof skillet, transferring just once to the oven and saving yourself from a mountain of dishes
  • Red lentils cook right into the sauce, creating a thick, hearty texture that feels indulgent while packing in plant based protein and fiber
  • Smoky vegetables layered with creamy béchamel create that perfect comfort food balance without needing any meat at all
02 -
  • No boil lasagne sheets are essential for this one pan method, as traditional pasta would not cook properly without being boiled first
  • The resting period is not optional, cutting into the lasagne immediately will cause all your beautiful layers to slide apart
  • Red lentils naturally thicken the sauce as they cook, but if it becomes too thick simply add a splash more water or stock
03 -
  • Add a splash of red wine to the vegetable bolognese during step 5 for extra depth and sophistication
  • If your sauce seems too thick during cooking, remember the lentils will continue absorbing liquid, so do not be afraid to add more stock
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