One-Pan Smoky Veggie Lentil Lasagne (Printable)

Satisfying layers of smoky veggie bolognese with lentils and melted cheese, all cooked in a single pan for easy cleanup.

# 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 - 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 or vegetarian hard cheese

→ Topping

23 - 2 tablespoons fresh basil leaves, torn

# How To Make:

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. Cook 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 in smoked paprika, oregano, thyme, and chili flakes if using. 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. Remove half the vegetable bolognese from the pan and set aside.
06 - Arrange a layer of lasagne sheets over the remaining sauce in the pan. Dollop half the ricotta over the lasagne sheets, then sprinkle with one-third of the mozzarella and Parmesan.
07 - Spread half the reserved vegetable bolognese over the cheese layer. Top with more lasagne sheets and repeat the layering with ricotta, mozzarella, Parmesan, and the final layer of vegetable bolognese.
08 - Finish with a final layer of lasagne sheets and sprinkle the remaining mozzarella and Parmesan on top.
09 - Cover pan with foil and bake for 25 minutes. Remove foil and bake for another 10 to 15 minutes until golden and bubbling.
10 - Rest for 10 minutes before serving. Garnish with fresh basil leaves.

# Top Suggestions:

01 -
  • Everything happens in one pan, which means less washing up and genuinely better flavour as everything gets to know each other.
  • Those red lentils quietly turn into something meaty and substantial without a gram of actual meat—people actually ask what's in it.
  • The whole thing takes just over an hour, so you can have restaurant-quality dinner on a weeknight without losing your mind.
02 -
  • If you skip the step of letting mushroom and courgette moisture evaporate, your entire lasagne becomes watery and the sheets won't set properly—I learned this the hard way on my second attempt when I got impatient and rushed straight to the tomatoes.
  • Red lentils are your secret weapon here; they break down completely into a sauce rather than staying whole, creating that meaty texture without any actual meat, but you must rinse them first or they'll be chalky.
03 -
  • Let the lentils go slightly beyond just tender—if they're falling apart a bit, that's actually perfect because they'll create a creamier, more luxurious sauce rather than one with distinct lentil chunks floating around.
  • The resting time after baking is real and matters; skipping it means you'll get a dish that slides around the pan rather than holding its shape, and slices become collapsing heaps instead of beautiful layers.
Go Back