One-Pan Smoky Veggie Lentil Lasagne (Print-Friendly)

Vibrant layers of smoky vegetables, lentils, and cheese in this easy single-pan dish.

# What You'll 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 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon chili flakes, optional
13 - 14 ounces canned 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 or vegetarian hard cheese

→ Topping

23 - 2 tablespoons fresh basil leaves, torn

# How To Make It:

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 are just tender.
03 - Add chopped mushrooms and diced zucchini. Sauté for 5 to 6 minutes until softened and excess 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, rinsed 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 mixture reaches a thick but saucy consistency. Stir in balsamic vinegar.
06 - Preheat oven to 350 degrees Fahrenheit.
07 - Remove half the veggie bolognese from the pan and set aside. Arrange a layer of lasagne sheets over the remaining sauce in the pan.
08 - Dollop half the ricotta over the lasagne sheets. Sprinkle with one third of the mozzarella and Parmesan.
09 - Spread half the reserved veggie bolognese over the cheese layer. Top with more lasagne sheets and repeat the layering sequence with ricotta, mozzarella, Parmesan, and remaining veggie bolognese.
10 - Top with a final layer of lasagne sheets and sprinkle remaining mozzarella and Parmesan on top.
11 - Cover pan with foil and bake for 25 minutes.
12 - Remove foil and bake for 10 to 15 minutes until golden and bubbling.
13 - Allow lasagne to rest for 10 minutes before serving. Garnish with fresh torn basil leaves.

# Expert Advice:

01 -
  • One pan means you skip the guilt of washing endless dishes while everyone else relaxes after dinner.
  • The smoky depth makes people stop mid-bite and ask what you did differently—it tastes nothing like ordinary vegetable lasagne.
  • Red lentils dissolve slightly into the sauce, giving you that meaty texture without any pretense.
  • It's genuinely faster than you'd expect, especially if you chop while things are cooking.
02 -
  • Don't skip removing half the bolognese before layering—this prevents the bottom from becoming too thick and sauce-heavy while the top stays relatively dry.
  • The ten-minute rest after baking is absolutely worth the wait; it's what separates a messy, sloppy serving from one that holds its shape on the plate.
03 -
  • A pinch of liquid smoke stirred into the finished bolognese creates an almost smoky whisper that makes people lean closer and ask what you've done.
  • Serving this with a simple green salad and crusty bread for soaking up every last bit of sauce is non-negotiable—it's the little things that make a meal feel complete.
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