One-Pan Smoky Veggie Lentil Lasagne (Printable)

Layers of smoky vegetable bolognese with red lentils and melted cheese, all cooked in one 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 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon red 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 cheese
22 - 1.75 ounces grated Parmesan cheese or vegetarian hard cheese

→ Topping

23 - 2 tablespoons fresh basil leaves, torn

# Step-by-Step Guide:

01 - Heat olive oil in a large, deep ovenproof skillet over medium heat. Add chopped onion and cook 3 to 4 minutes until softened.
02 - Stir in minced garlic, diced carrots, celery, and red bell pepper. Cook for 5 minutes until 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, dried oregano, thyme, and chili flakes if using. Cook for 1 minute until fragrant.
05 - 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.
06 - Preheat oven to 350°F.
07 - Remove half the veggie bolognese from the pan and set aside. Arrange a layer of lasagne sheets over the remaining sauce.
08 - Dollop half the ricotta over the lasagne sheets, then sprinkle with a third of the mozzarella and Parmesan. Spread half the reserved veggie bolognese over the cheese layer.
09 - Top with more lasagne sheets and repeat layering: ricotta, mozzarella, Parmesan, and the final layer of veggie bolognese.
10 - Finish with a final layer of lasagne sheets and sprinkle the remaining mozzarella and Parmesan on top.
11 - Cover pan with foil and bake for 25 minutes.
12 - Remove foil and bake for another 10 to 15 minutes until golden and bubbling.
13 - Rest for 10 minutes before serving. Garnish with fresh basil leaves.

# Expert Tips:

01 -
  • One pan means one cleanup, which sounds small until you're actually standing at the sink with gratitude.
  • Red lentils turn silky and almost creamy, creating texture that rivals meat-based bolognese in a way that surprises even skeptics.
  • The smoked paprika does serious heavy lifting, adding depth that makes people ask what your secret ingredient is.
  • It's naturally vegetarian but feels indulgent enough that no one notices what's missing.
02 -
  • Don't skip rinsing the red lentils or you'll end up with a gluey texture that tastes like library paste instead of creamy comfort.
  • The vegetables need space to release their moisture in step three—overcrowding the pan keeps them steaming instead of softening, so cook in batches if your pan feels crowded.
  • If your sauce looks too dry before adding the lentils and stock, it won't cook evenly, so really look at it and adjust the liquid if something feels off.
  • The resting time after baking isn't optional—it's the difference between a perfect slice and a pan of delicious lasagne soup.
03 -
  • Let your vegetables release their moisture completely before moving forward—that's where deep flavor lives, not in rushing through steps.
  • Taste the bolognese right before layering and adjust the salt aggressively; the cheese layers will add more, but the sauce itself needs to taste almost too salty on its own.
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