One-Pan Smoky Veggie Lentil Lasagne (Printer-friendly)

Smoky layers of lentils, mushrooms, and courgettes baked with ricotta and mozzarella in one convenient pan.

# What You Need:

→ Vegetable Bolognese

01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 3 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 2 stalks celery, diced
06 - 1 red bell pepper, diced
07 - 8.8 ounces mushrooms, finely chopped
08 - 1 large zucchini, diced
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon chili flakes, optional
13 - 1 can (14 ounces) chopped tomatoes
14 - 2 tablespoons tomato paste
15 - 5.3 ounces dried red lentils, rinsed
16 - 2.5 cups vegetable stock
17 - Salt and black pepper to taste
18 - 1 tablespoon balsamic vinegar

→ Lasagne & Cheese

19 - 9 to 12 no-boil lasagne sheets
20 - 7 ounces ricotta cheese
21 - 5.3 ounces grated mozzarella
22 - 1.8 ounces grated Parmesan or vegetarian hard cheese

→ Topping

23 - 2 tablespoons fresh basil leaves, torn

# How to Make It:

01 - Heat olive oil in a large, deep ovenproof skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic, diced carrots, celery, and red bell pepper. Cook for 5 minutes until just tender.
03 - Add chopped mushrooms and diced zucchini. Sauté for 5 to 6 minutes until softened and any excess moisture has evaporated.
04 - Sprinkle in smoked paprika, oregano, thyme, and chili flakes if using. Cook for 1 minute until fragrant.
05 - Stir in chopped tomatoes, tomato paste, rinsed red lentils, and vegetable stock. Season with salt and pepper to taste.
06 - Bring to a simmer, cover, and cook gently for 20 to 25 minutes until lentils are tender and the mixture is thick yet saucy. Stir in balsamic vinegar.
07 - Preheat oven to 350°F.
08 - Remove half the vegetable bolognese from the pan and set aside. Arrange a layer of lasagne sheets over the remaining sauce in the pan.
09 - Dollop half the ricotta over the lasagne sheets, then sprinkle with one-third of the mozzarella and Parmesan.
10 - Spread half the reserved vegetable bolognese over the cheese layer, top with additional lasagne sheets, and repeat the layering sequence: ricotta, mozzarella, Parmesan, and the final portion of vegetable bolognese.
11 - Top with a final layer of lasagne sheets and sprinkle the remaining mozzarella and Parmesan over the top.
12 - Cover the pan with foil and bake for 25 minutes.
13 - Remove foil and bake for an additional 10 to 15 minutes until the top is golden and the sauce is bubbling at the edges.
14 - Allow to rest for 10 minutes before serving. Garnish with fresh torn basil leaves.

# Cooking Tips:

01 -
  • It actually tastes better than traditional lasagne because everything cooks together, building deeper flavor with practically no fuss.
  • One pan means one cleanup, which feels like a small miracle when you're genuinely hungry and tired.
  • Red lentils add real substance and fiber without making it feel heavy or preachy about health.
  • The smoky paprika transforms simple vegetables into something that makes people ask for the recipe.
02 -
  • If your lentils aren't completely soft before layering, they'll stay hard in the final bake, so taste a spoonful and wait if they need more time.
  • Don't skip the step of removing half the sauce before layering, because it gives you space to actually build distinct layers instead of just piling everything on top.
  • The pan absolutely must be ovenproof with metal handles, because glass and ceramic can crack from the direct heat, and you'll regret it halfway through cooking.
03 -
  • If you want extra smokiness, add a tiny pinch of liquid smoke when you stir in the tomatoes, but go easy because it can overpower if you're heavy handed.
  • Make sure your pan has straight sides and isn't too shallow, because you need depth to layer properly and have the cheese cook evenly.
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