One-Pan Smoky Veggie Lentil Lasagne (Printable)

Hearty layers of smoky lentils, vegetables, and creamy béchamel baked in one pan.

# Ingredient List:

→ 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 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 garnish, optional

# Directions:

01 - Preheat oven to 400°F with rack positioned in upper-middle section.
02 - Heat olive oil in large ovenproof skillet 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 zucchini to pan. Cook for 5 to 6 minutes, stirring occasionally, until vegetables are softened.
04 - Stir in smoked paprika, oregano, thyme, optional chili flakes, and tomato paste. Cook for 1 minute, stirring constantly to prevent scorching.
05 - Add canned tomatoes, soy sauce, rinsed red lentils, and vegetable stock. Bring to gentle simmer, cover partially, and cook for 15 to 20 minutes, stirring occasionally, until lentils are tender and sauce thickens. Season with salt and pepper to taste.
06 - While lentil mixture simmers, melt butter in medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk in steady stream, then cook, stirring frequently, for approximately 5 minutes until sauce thickens. Remove from heat and stir in nutmeg, grated cheese, salt, and white pepper.
07 - Remove half of vegetable bolognese from skillet and reserve. Spread one-third of béchamel sauce over remaining bolognese in pan. Break lasagne sheets as needed and arrange in single layer over sauce.
08 - Spread half of reserved bolognese over lasagne sheets. Pour another third of béchamel sauce over bolognese layer. Arrange second layer of lasagne sheets, breaking to fit as needed.
09 - Spread remaining bolognese over second pasta layer. Arrange final layer of lasagne sheets. Pour remaining béchamel sauce evenly over top and sprinkle with grated mozzarella cheese.
10 - Cover skillet loosely with aluminum foil. Bake for 25 minutes until edges bubble slightly. Remove foil carefully.
11 - Continue baking uncovered for 10 to 15 minutes until top is golden brown and bubbling. Remove from oven and let stand for 10 minutes before serving to allow layers to set.
12 - Cut into portions and serve warm. Garnish with fresh basil leaves if desired.

# Expert Tips:

01 -
  • The whole thing happens in one pan, which means less scrubbing and more time enjoying what you've made.
  • Red lentils add protein and substance without any heaviness, leaving you satisfied but not sluggish.
  • That smoky paprika flavor is the secret handshake that makes people ask for the recipe before they've even finished eating.
  • You can prep it in twenty-five minutes and have dinner on the table within the hour, even on a chaotic weeknight.
02 -
  • Don't skip the initial vegetable sauté; those few minutes of softening develop flavors that a raw layer simply cannot match.
  • The smoked paprika is the signature note—I learned this the hard way by once substituting regular paprika and wondering why the whole thing tasted flat and forgettable.
  • Your béchamel must be thick enough to coat a spoon before you pour it in; if it's too thin, the lasagne becomes soupy rather than creamy, and you'll regret it halfway through baking.
  • Resist the urge to skip the resting period; those ten minutes transform it from hot and delicate to sliceable and dignified.
03 -
  • Make the béchamel while the bolognese simmers so you're not scrambling at the end—time management here keeps the whole thing stress-free.
  • If you want to add red wine to the sauce for extra depth, pour in a splash after you add the spices but before the tomatoes, and let it bubble for a minute to cook off the alcohol.
  • The pan should be ovenproof and deep, not shallow—a shallow pan means layers that are too compressed and uneven cooking.
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