One-Pan Smoky Veggie Lentil Lasagne (Printable)

Satisfying layers of smoky vegetables and lentils in a single pan for easy cleanup.

# What You'll 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 celery stalks, 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 - 0.5 teaspoon dried thyme
12 - 0.5 teaspoon chili flakes (optional)
13 - 1 can (14.1 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 and 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

# Step-by-Step:

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

# Expert Advice:

01 -
  • One pan means less time scrubbing and more time actually enjoying your meal with people who matter.
  • Red lentils turn silky and disappear into the sauce, making this secretly high in protein and fiber without tasting like health food.
  • The smoky flavors feel sophisticated enough to impress guests, but honest enough for a quiet Tuesday night.
02 -
  • Don't skip removing and setting aside half the bolognese before layering; it seems odd but prevents the bottom of your lasagne from being sauce-heavy and soggy.
  • Stir the lentils occasionally as they simmer so they don't stick to the pan bottom, and stop cooking them while they still have slight texture rather than cooking them into mush.
03 -
  • Check your oven temperature with an oven thermometer before baking; if it runs hot, your cheese will brown before the inside cooks through, and if it runs cold, everything takes longer.
  • Make this dish a day ahead if you have time; cover and refrigerate, then bake straight from cold, adding about ten extra minutes to your cooking time, and the flavors actually deepen overnight.
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