# 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 zucchini, diced
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon dried oregano
10 - 0.5 teaspoon dried thyme
11 - 0.5 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 - 2.8 ounces unsalted butter
19 - 1.4 ounces all-purpose flour
20 - 2.5 cups whole milk
21 - 0.25 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 (200°C conventional or 356°F fan-assisted).
02 - Heat olive oil in large ovenproof deep skillet over medium heat. Add chopped onion and minced garlic, sauté for 2 minutes until fragrant.
03 - Add diced carrot, red bell pepper, mushrooms, and zucchini. Cook for 5 to 6 minutes, stirring occasionally, until vegetables are softened.
04 - Stir in smoked paprika, dried oregano, dried thyme, chili flakes, and tomato paste. Cook for 1 minute, stirring constantly to prevent burning.
05 - Add canned tomatoes, soy sauce, 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 black pepper.
06 - While lentil sauce simmers, melt butter in medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly, until sauce thickens, approximately 5 minutes. Remove from heat and stir in nutmeg, grated cheese, salt, and white pepper.
07 - Remove half the lentil bolognese from skillet and set aside. Spread one-third of béchamel sauce over remaining lentil mixture in skillet. Top with layer of lasagne sheets, breaking to fit as needed.
08 - Spread half the reserved bolognese over pasta layer. Pour another third of béchamel over bolognese and top with second layer of lasagne sheets.
09 - Spread remaining bolognese over pasta. Top with final layer of lasagne sheets and pour remaining béchamel over top. Sprinkle grated mozzarella evenly across surface.
10 - Cover skillet loosely with aluminum foil and bake for 25 minutes in preheated oven.
11 - Remove foil and bake for additional 10 to 15 minutes until top is golden brown and sauce bubbles around edges.
12 - Allow lasagne to rest for 10 minutes before serving. Garnish with fresh basil leaves if desired and serve directly from pan or portioned onto plates.
