One-Pan Smoky Veggie Lentil Lasagne (Print Version)

Smoky lentils and vegetables layered with creamy béchamel, all cooked in a single pan for easy cleanup.

# What You'll Need:

→ Vegetable Bolognese

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→ Béchamel Sauce

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→ Assembly

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# How to Make It:

01 - Preheat the oven to 400°F.
02 - Heat olive oil in a large ovenproof deep skillet over medium heat. Add onion and garlic, sauté for 2 minutes until fragrant.
03 - Add carrot, red pepper, mushrooms, and zucchini. Cook for 5-6 minutes until softened and beginning to brown.
04 - Stir in smoked paprika, oregano, thyme, chili flakes, and tomato paste. Cook for 1 minute to bloom the spices.
05 - Add canned tomatoes, soy sauce, red lentils, and vegetable stock. Bring to a simmer, cover, and cook for 15-20 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 for 5 minutes, stirring constantly, until thickened. Remove from heat and stir in nutmeg, cheese, salt, and white pepper.
07 - Remove half the vegetable lentil mixture 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 lentil mixture over the pasta, pour over another third of béchamel, and add another layer of lasagne sheets.
09 - Finish with remaining lentil mixture, top with final lasagne sheets, and pour over remaining béchamel. Sprinkle evenly with grated mozzarella.
10 - Cover pan loosely with foil and bake for 25 minutes.
11 - Remove foil and bake for another 10-15 minutes until cheese is golden and sauce is bubbling around edges.
12 - Let stand for 10 minutes before serving to allow layers to set. Garnish with fresh basil if desired.

# Expert Advice:

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  • Everything cooks in one single pan meaning minimal cleanup maximum flavor
  • Red lentils break down beautifully creating a rich texture without any meat
  • The smoky paprika gives it that slow cooked depth in a fraction of the time
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  • No boil lasagne sheets are essential here regular ones wont soften properly in the sauce
  • The ragù must be quite thick before layering or youll end up with soupy lasagne
  • Letting it rest for 10 minutes is the difference between a messy slide and neat perfect slices
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  • Use a pan thats at least 3 inches deep to prevent bubbling over in the oven
  • Break lasagne sheets to fit rather than overlapping them in the same layer
  • The soy sauce is the umami secret that makes this taste like it cooked for hours
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