Smoky Veggie Lentil Lasagne (Printable)

Satisfying layers of smoky vegetables and lentils in one pan for easy cleanup

# 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 - 5.3 ounces 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 - 1.8 ounces grated Parmesan cheese

→ Topping

23 - 2 tablespoons fresh basil leaves, torn

# Directions:

01 - Heat olive oil in a large, deep ovenproof skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic, diced carrots, celery, and red bell pepper. Cook for 5 minutes until vegetables reach tender-crisp texture.
03 - Add chopped mushrooms and diced zucchini. Sauté for 5 to 6 minutes, stirring occasionally, until softened and excess moisture has evaporated.
04 - Sprinkle in smoked paprika, dried oregano, dried thyme, and chili flakes if using. Cook for 1 minute until fragrant.
05 - Stir in chopped tomatoes, tomato paste, rinsed red lentils, and vegetable stock. Season with salt and black pepper to taste.
06 - Bring mixture to a gentle simmer, cover with lid, and cook for 20 to 25 minutes until lentils are tender and sauce reaches thick but saucy consistency. Stir in balsamic vinegar.
07 - While filling simmers, preheat oven to 350 degrees Fahrenheit.
08 - Remove half the vegetable bolognese from the pan and set aside. Arrange first layer of no-boil lasagne sheets over remaining sauce in pan.
09 - Dollop half the ricotta cheese over lasagne sheets. Sprinkle with one-third of the combined mozzarella and Parmesan.
10 - Spread half the reserved vegetable bolognese over cheese layer. Top with additional lasagne sheets and repeat layering sequence: ricotta, mozzarella, Parmesan, and remaining vegetable bolognese.
11 - Finish with final layer of lasagne sheets. Sprinkle remaining mozzarella and Parmesan evenly across surface.
12 - Cover pan with aluminum foil and bake for 25 minutes.
13 - Remove foil and continue baking for 10 to 15 minutes until top is golden brown and filling is bubbling at edges.
14 - Let lasagne rest for 10 minutes before serving. Garnish with torn fresh basil leaves.

# Expert Suggestions:

01 -
  • The one-pan approach means you can chat with friends or sip wine while cooking instead of juggling multiple pots and timers.
  • Those smoky flavors develop something almost addictive that makes this dish requested at every gathering, even by meat-eaters who normally raise an eyebrow at vegetarian main courses.
02 -
  • If your sauce seems too thick when building layers, add a splash of hot water around the edges of the pan, not directly on top of the lasagne sheets or they'll remain dry in spots.
  • That 10-minute resting period after baking isn't optional – I learned the hard way that cutting immediately results in a sloppy, runny lasagne, while resting allows everything to set perfectly.
03 -
  • When chopping mushrooms, use a food processor with short pulses to get that perfect fine texture that mimics ground meat without turning them to mush.
  • The pan you choose matters enormously – cast iron retains heat beautifully during serving, but an enameled dutch oven prevents any potential metallic taste from the acidic tomatoes.
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