One-Pan Smoky Veggie Lentil Lasagne (Printable)

Smoky vegetable bolognese with red lentils, mushrooms, and courgettes layered with creamy cheeses in a single 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 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 ounces) chopped tomatoes
14 - 2 tablespoons tomato paste
15 - 0.75 cup 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 - 1.75 ounces grated Parmesan or vegetarian hard cheese

→ Topping

23 - 2 tablespoons fresh basil leaves, torn

# Directions:

01 - Heat olive oil in a large, deep ovenproof skillet over medium heat. Add onion and cook for 3 to 4 minutes until softened.
02 - Stir in garlic, carrots, celery, and red bell pepper. Cook for 5 minutes until just tender.
03 - Add mushrooms and zucchini. Sauté for 5 to 6 minutes until softened and any 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, red lentils, and vegetable stock. Season with salt and pepper.
06 - 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.
07 - Preheat oven to 350 degrees Fahrenheit.
08 - Remove half the veggie bolognese from the pan and set aside. Arrange a layer of lasagne sheets over the remaining sauce.
09 - Dollop half the ricotta over the lasagne sheets, then sprinkle with a third of the mozzarella and Parmesan.
10 - 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.
11 - Finish with a final layer of lasagne sheets and sprinkle the remaining mozzarella and Parmesan on top.
12 - Cover pan with foil and bake for 25 minutes.
13 - Remove foil and bake for another 10 to 15 minutes until golden and bubbling.
14 - Rest for 10 minutes before serving. Garnish with fresh basil leaves.

# Expert Hints:

01 -
  • Everything happens in one pan, which means less washing up and more time actually enjoying your meal.
  • Red lentils break down into the sauce creating natural richness without any meat or cream.
  • The smoky paprika gives it a depth that makes people ask if you've been cooking all afternoon.
  • It's genuinely satisfying enough for meat-eaters but celebrates vegetables unapologetically.
02 -
  • Don't skip sautéing the mushrooms until their moisture evaporates, otherwise you'll end up with a watery lasagne that never sets properly no matter how long you bake it.
  • The balsamic vinegar at the end isn't optional—it's what transforms a good vegetable sauce into something that tastes expensive and intentional.
  • You can absolutely assemble this ahead of time and bake it later, which means you can do all the prep work in the morning and just pop it in the oven before dinner.
03 -
  • Make sure your skillet is actually ovenproof before you start—there's nothing worse than realizing halfway through that your favorite pan has a plastic handle.
  • If your bolognese seems too thin after cooking the lentils, let it bubble gently uncovered for a few extra minutes before assembling, as you want it thick enough that the lasagne sheets sit proudly in layers rather than swimming.
Go Back