One-Pan Smoky Veggie Lentil Lasagne (Printable Version)

Vibrant layers of smoky vegetable bolognese with red lentils and mushrooms, all cooked in a single pan for effortless cleanup.

# Ingredient List:

→ 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 stalks celery, 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 - 1/2 teaspoon dried thyme
12 - 1/2 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 & 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 or vegetarian hard cheese

→ Topping

23 - 2 tablespoons fresh basil leaves, torn

# Step-by-Step Instructions:

01 - Heat olive oil in a large, deep ovenproof skillet over medium heat. Add onion and cook for 3 to 4 minutes until softened. Stir in garlic, carrots, celery, and red bell pepper, cooking for 5 minutes until just tender.
02 - Add mushrooms and zucchini to the pan. Sauté for 5 to 6 minutes until softened and any moisture has evaporated.
03 - Sprinkle smoked paprika, oregano, thyme, and chili flakes into the pan. Cook for 1 minute until fragrant.
04 - Stir in chopped tomatoes, tomato paste, red lentils, and vegetable stock. Season with salt and pepper. 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.
05 - Preheat oven to 350°F while the lentil bolognese finishes cooking.
06 - Remove half the vegetable bolognese from the pan and set aside. Arrange a layer of lasagne sheets over the remaining sauce in the pan.
07 - Dollop half the ricotta over the lasagne sheets, then sprinkle with one-third of the mozzarella and Parmesan.
08 - Spread half the reserved vegetable bolognese over the cheese layer. Top with another layer of lasagne sheets, then repeat with remaining ricotta, mozzarella, Parmesan, and the final portion of vegetable bolognese.
09 - Top with a final layer of lasagne sheets and sprinkle the remaining mozzarella and Parmesan. Cover the pan with foil.
10 - Bake covered with foil for 25 minutes. Remove foil and bake for an additional 10 to 15 minutes until golden and bubbling.
11 - Rest the lasagne for 10 minutes before serving. Garnish with fresh basil leaves.

# Expert Advice:

01 -
  • Everything happens in one pan, so you get that deep, concentrated flavor without the sink full of dishes afterward.
  • Red lentils add such natural heartiness that you won't miss meat, and the texture becomes almost creamy as they break down.
  • The smoked paprika transforms ordinary vegetables into something that tastes like you've been tending to it all day.
  • It's genuinely foolproof—even if your layering looks a bit rough, it all melts together beautifully in the oven.
02 -
  • Don't skip the step where you evaporate the mushroom moisture—if you layer too much liquid into the pan, your lasagne will be watery and the pasta won't cook properly.
  • The balsamic vinegar isn't just flavor; it's a bridge that makes all the other ingredients taste more like themselves, so even a small amount makes a visible difference.
  • Those 10 minutes of resting time are not optional—they transform the dish from hot and sliding to sliceable and presentable, which changes how it feels to eat.
03 -
  • If your ovenproof pan isn't quite wide enough for full lasagne sheets, breaking them into irregular pieces actually helps them nestle into the sauce better and cook more evenly.
  • Room temperature ricotta spreads like a dream, so pull it from the fridge 15 minutes before you start layering—cold ricotta clumps and resists being spread.
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