One-Pan Smoky Veggie Lentil Lasagne (Print Version)

Comforting layers of smoky lentils and vegetables with creamy béchamel, all baked in one 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 - 1.8 ounces grated mozzarella or vegetarian cheese for topping
26 - Fresh basil leaves for serving, optional

# How to Prepare:

01 - Set oven temperature to 400°F (180°C fan / Gas 6).
02 - Heat olive oil in a large ovenproof deep frying pan over medium heat. Add chopped onion and minced garlic, sauté for 2 minutes until fragrant.
03 - Add diced carrot, red bell pepper, chopped mushrooms, and diced courgettes. Cook for 5 to 6 minutes until vegetables begin to soften.
04 - Stir in smoked paprika, dried oregano, dried thyme, chili flakes, and tomato paste. Cook for 1 minute to release flavors.
05 - Add canned tomatoes, soy sauce, rinsed red lentils, and vegetable stock. Bring to a simmer, cover, and cook for 15 to 20 minutes, stirring occasionally, until lentils are tender and sauce thickens. Season with salt and black 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 while stirring until thickened, approximately 5 minutes. Remove from heat, stir in nutmeg and grated cheese, then season with salt and white pepper.
07 - Remove half the vegetable bolognese from the pan and set aside. Spread one-third of the béchamel sauce over the remaining sauce in the pan, then top with a layer of lasagne sheets, breaking pieces as needed to fit.
08 - Spread half the reserved bolognese over the pasta layer, pour another third of béchamel sauce over top, and add another layer of lasagne sheets.
09 - Top with remaining bolognese, add final lasagne sheet layer, and pour remaining béchamel sauce over top. Sprinkle grated mozzarella cheese evenly over the surface.
10 - Cover the pan loosely with foil and bake for 25 minutes.
11 - Remove foil and bake for an additional 10 to 15 minutes until the surface is golden and bubbling around the edges.
12 - Allow to rest for 10 minutes before serving. Garnish with fresh basil leaves if desired.

# Expert Advice:

01 -
  • It's genuinely smoky and meaty: The combination of lentils, mushrooms, and smoked paprika creates a richness that even meat-eaters won't question.
  • Everything happens in one pan: No juggling multiple pots or complicated cleanup—just one beautiful ovenproof skillet that goes from stovetop to table.
  • The béchamel is foolproof: Once you learn the simple technique, you'll make it for everything, and it transforms the whole dish into something restaurant-worthy.
02 -
  • Don't skip the smoked paprika: I learned the hard way that regular paprika leaves the sauce tasting flat and one-dimensional—smoked paprika is what gives this dish its signature character and warmth.
  • Red lentils thicken as they cook: If your sauce seems thin after twenty minutes, resist the urge to add flour; the lentils will continue breaking down and thickening the sauce even after you stop stirring.
03 -
  • If your béchamel gets lumpy, don't panic: Strain it through a fine mesh sieve and it becomes silky again instantly.
  • A splash of red wine stirred into the bolognese adds depth: Add it with the tomatoes and let it simmer down for an extra layer of sophistication.
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