One-Pan Smoky Veggie Lentil Lasagne (Printable)

Hearty layers of smoky lentils, vegetables, and creamy béchamel baked in one pan

# What You 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 courgettes (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 - 1.4 ounces unsalted butter
19 - 1.4 ounces plain 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, to serve, optional

# Steps:

01 - Preheat the oven to 400°F (200°C conventional or 180°C fan).
02 - Heat olive oil in a large ovenproof deep frying pan or skillet over medium heat. Add the onion and garlic, sauté for 2 minutes until fragrant.
03 - Add carrot, red bell pepper, mushrooms, and courgettes. Cook for 5 to 6 minutes until softened.
04 - Stir in smoked paprika, oregano, thyme, chili flakes, and tomato paste. Cook for 1 minute until fragrant.
05 - Add canned tomatoes, soy sauce, red lentils, and vegetable stock. Bring to a simmer, cover, and cook for 15 to 20 minutes, stirring occasionally, until lentils are tender and sauce has thickened. Season with salt and pepper.
06 - Melt butter in a medium saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk, then cook, stirring, until thickened, approximately 5 minutes. Remove from heat, stir in nutmeg and cheese, and season with salt and white pepper.
07 - Remove half the veggie bolognese from the pan and set aside. Layer one-third of the béchamel over the remaining sauce in the pan, then top with a layer of lasagne sheets, breaking to fit as needed.
08 - Spread half the reserved bolognese over the pasta, pour over another third of béchamel, and add another layer of lasagne sheets.
09 - Finish with remaining bolognese, top with final lasagne sheets, and pour over remaining béchamel. Sprinkle with grated mozzarella.
10 - Cover the pan loosely with foil and bake for 25 minutes.
11 - Remove foil and bake for another 10 to 15 minutes until golden and bubbling.
12 - Let stand for 10 minutes before serving. Garnish with fresh basil if desired.

# Expert Tips:

01 -
  • One pan means you're not juggling multiple dishes while the oven timer counts down.
  • The lentils give you that meaty texture without any of the guilt, and the smoky paprika makes it taste like you've been cooking all day.
  • It's naturally vegetarian but so satisfying that meat-eaters genuinely don't notice what's missing.
02 -
  • Don't skip the rest period after baking; it's the difference between serving neat slices and a beautiful mess on the plate.
  • If your béchamel looks grainy, you've likely added cold milk too quickly—whisk constantly and add it slowly next time, or push what you have through a fine sieve.
  • The smoked paprika absolutely makes or breaks this dish, so taste it first before buying a tin; brands vary wildly in intensity and quality.
03 -
  • Rinse your lentils before cooking to remove excess starch, which helps prevent the sauce from becoming thick and gluey.
  • If you want more depth, add a splash of red wine or even a tablespoon of balsamic vinegar to the bolognese—it adds complexity without making things taste obviously different.
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