One-Pan Smoky Veggie Lentil Lasagne

Discover the ultimate weeknight comfort meal with this One-Pan Smoky Veggie Lentil Lasagne. This recipe reimagines the classic Italian-inspired dish by simplifying the process into a single skillet, layering earthy red lentils and vibrant vegetables under a blanket of rich, creamy béchamel. It is a hearty, vegetarian-friendly feast that delivers deep, smoky flavors without the mountain of washing up.

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By cooking the lentil-based bolognese and baking the layers in the same ovenproof pan, the pasta sheets absorb all the savory juices, resulting in a perfectly tender texture. The addition of mature cheddar in the béchamel ensures every bite is indulgent and cheesy.

Ingredients

• Vegetable Bolognese:
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 medium carrot, diced
• 1 red bell pepper, diced
• 250 g mushrooms, chopped
• 2 medium courgettes (zucchini), diced
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp chili flakes (optional)
• 1 tbsp tomato paste
• 400 g (1 can) chopped tomatoes
• 1 tbsp soy sauce
• 125 g dried red lentils, rinsed
• 500 ml vegetable stock
• Salt and black pepper, to taste
• Béchamel Sauce:
• 40 g unsalted butter
• 40 g plain flour
• 600 ml whole milk
• 1/4 tsp ground nutmeg
• 60 g grated mature cheddar or vegetarian hard cheese
• Salt and white pepper, to taste
• Assembly:
• 9–12 no-boil lasagne sheets
• 50 g grated mozzarella or vegetarian cheese (for topping)
• Fresh basil leaves, to serve (optional)

Instructions

Step 1

Preheat the oven to 200°C (180°C fan) / 400°F / Gas 6.

Step 2

Heat olive oil in a large, ovenproof, deep frying pan or skillet over medium heat. Add the onion and garlic, sauté for 2 minutes.

Step 3

Add carrot, red pepper, mushrooms, and courgettes. Cook for 5–6 minutes until softened.

Step 4

Stir in smoked paprika, oregano, thyme, chili flakes, and tomato paste. Cook for 1 minute.

Step 5

Add canned tomatoes, soy sauce, red lentils, and vegetable stock. Bring to a simmer, cover, and cook for 15–20 minutes, stirring occasionally, until lentils are tender and sauce is thickened. Season with salt and pepper.

Step 6

Meanwhile, make the béchamel: Melt butter in a medium saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk, then cook, stirring, until thickened (about 5 minutes). Remove from heat, stir in nutmeg, cheese, and season with salt and white pepper.

Step 7

Remove half the veggie bolognese from the pan and set aside. Layer 1/3 of the béchamel over the remaining sauce in the pan, then top with a layer of lasagne sheets (breaking to fit).

Step 8

Spread half the reserved bolognese over the pasta, pour over another third of béchamel, and add another layer of lasagne sheets.

Step 9

Finish with remaining bolognese, top with final lasagne sheets, and pour over remaining béchamel. Sprinkle with grated mozzarella.

Step 10

Cover the pan loosely with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes until golden and bubbling.

Step 11

Let stand for 10 minutes before serving. Garnish with fresh basil if desired.

Zusatztipps für die Zubereitung

Using a large ovenproof skillet is essential for this one-pan method. Ensure you have a medium saucepan and a whisk ready for the béchamel sauce. Letting the dish stand for 10 minutes after baking is crucial as it allows the layers to set, making it much easier to slice into neat portions.

Varianten und Anpassungen

For a vegan version, simply swap the butter, milk, and cheese for dairy-free alternatives. If you are catering to gluten sensitivities, use gluten-free lasagne sheets and flour. You can also add a splash of red wine to the bolognese sauce during step 5 for extra depth, or use tamari instead of soy sauce to keep the dish gluten-free.

Serviervorschläge

This hearty lasagne pairs beautifully with a crisp green salad or a side of buttery garlic bread. For a complete nutritional profile, each serving contains approximately 410 calories, 14g of fat, 51g of carbohydrates, and 19g of protein.

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Whether you are looking for a reliable vegetarian dinner or a clever way to use pantry staples like red lentils, this one-pan lasagne is sure to become a household favorite. Enjoy the rich layers of smoky vegetables and creamy sauce that make every bite a comforting experience.

Recipe FAQs

→ Can I make this lasagne ahead of time?

Yes, you can assemble the entire lasagne up to 24 hours in advance and refrigerate before baking. You may need to add 5-10 extra minutes to the baking time if cooking from cold.

→ Can I freeze leftovers?

Absolutely. Portion cooled leftovers into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven at 180°C until piping hot throughout.

→ What gives this dish its smoky flavour?

The smoked paprika is the key ingredient that provides the distinctive smoky taste. Don't skip it—this single teaspoon transforms the entire dish and gives it that wonderful depth of flavour.

→ Can I use different vegetables?

Certainly. The vegetable mix is versatile—try swapping courgettes for aubergine, adding spinach, or using whatever seasonal vegetables you have available. Just keep the total quantity roughly the same.

→ Do I need to cook the lasagne sheets first?

No, this method uses no-boil lasagne sheets which absorb moisture from the sauce during baking. If you only have traditional lasagne sheets, you can boil them for 3-4 minutes first or add an extra splash of stock to the sauce.

→ Is this suitable for vegans?

It can easily be made vegan by using dairy-free butter and plant-based milk in the béchamel, along with vegan cheese alternatives. The rest of the ingredients are naturally plant-based.