Save This One-Pan Smoky Veggie Lentil Lasagne is a hearty, comforting dish that reimagines the classic Italian favorite for the modern, busy kitchen. Featuring a savory base of red lentils, mushrooms, and courgettes, it offers all the depth of a traditional bolognese with a unique smoky twist, all while minimizing cleanup by using a single ovenproof skillet for both cooking and baking.
Save The beauty of this recipe lies in its efficiency. By using no-boil lasagne sheets and a clever layering technique directly in your frying pan, you achieve that perfect bubbly, cheesy finish without the complexity of multiple pots. It is an ideal midweek meal that delivers restaurant-quality comfort with minimal effort.
Ingredients
- Vegetable Bolognese
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 medium carrot, diced
- 1 red bell pepper, diced
- 250 g mushrooms, chopped
- 2 medium courgettes (zucchini), diced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp chili flakes (optional)
- 1 tbsp tomato paste
- 400 g (1 can) chopped tomatoes
- 1 tbsp soy sauce
- 125 g dried red lentils, rinsed
- 500 ml vegetable stock
- Salt and black pepper, to taste
- Béchamel Sauce
- 40 g unsalted butter
- 40 g plain flour
- 600 ml whole milk
- 1/4 tsp ground nutmeg
- 60 g grated mature cheddar or vegetarian hard cheese
- Salt and white pepper, to taste
- Assembly
- 9–12 no-boil lasagne sheets
- 50 g grated mozzarella or vegetarian cheese (for topping)
- Fresh basil leaves, to serve (optional)
Instructions
- Step 1
- Preheat the oven to 200°C (180°C fan) / 400°F / Gas 6.
- Step 2
- Heat olive oil in a large, ovenproof, deep frying pan or skillet over medium heat. Add the onion and garlic, sauté for 2 minutes.
- Step 3
- Add carrot, red pepper, mushrooms, and courgettes. Cook for 5–6 minutes until softened.
- Step 4
- Stir in smoked paprika, oregano, thyme, chili flakes, and tomato paste. Cook for 1 minute.
- Step 5
- 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 is thickened. Season with salt and pepper.
- Step 6
- Meanwhile, make the béchamel: 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 (about 5 minutes). Remove from heat, stir in nutmeg, cheese, and season with salt and white pepper.
- Step 7
- Remove half the veggie bolognese from the pan and set aside. Layer 1/3 of the béchamel over the remaining sauce in the pan, then top with a layer of lasagne sheets (breaking to fit).
- Step 8
- Spread half the reserved bolognese over the pasta, pour over another third of béchamel, and add another layer of lasagne sheets.
- Step 9
- Finish with remaining bolognese, top with final lasagne sheets, and pour over remaining béchamel. Sprinkle with grated mozzarella.
- Step 10
- Cover the pan loosely with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes until golden and bubbling.
- Step 11
- Let stand for 10 minutes before serving. Garnish with fresh basil if desired.
Zusatztipps für die Zubereitung
To ensure the best results, use a high-quality ovenproof skillet and a whisk for the béchamel to keep it smooth. Covering the pan with foil during the first part of the bake is essential to trap steam and soften the lasagne sheets perfectly.
Varianten und Anpassungen
For a vegan version, simply substitute the dairy components with plant-based butter, milk, and cheese. If you're looking for extra depth, try adding a splash of red wine to the bolognese sauce while it simmers with the tomatoes.
Serviervorschläge
This rich lasagne pairs beautifully with a crisp green salad or warm garlic bread. It contains gluten, dairy, and soy, so for allergen-free versions, consider gluten-free pasta and tamari as a substitute for soy sauce.
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Whether you are cooking for family or preparing a meal for guests, this One-Pan Smoky Veggie Lentil Lasagne offers a sophisticated, flavorful, and low-maintenance solution for a satisfying vegetarian dinner.
Recipe Guide
- → Can I make this dish ahead of time?
Yes, assemble the entire dish up to 24 hours in advance and refrigerate. Bake for an additional 10-15 minutes if baking straight from the refrigerator.
- → Can I freeze leftovers?
Absolutely. Cut into portions, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating at 180°C for 20-25 minutes.
- → What can I use instead of lasagne sheets?
You could use fresh pasta sheets, crepes, or even thinly sliced vegetables like courgette or aubergine for a lighter, gluten-free option.
- → How do I know when the lentils are cooked?
Red lentils typically take 15-20 minutes to simmer. They're done when tender but still hold their shape, not mushy. The sauce should also be thickened.
- → Can I add other vegetables?
Certainly. Spinach, aubergine, or butternut squash work beautifully. Add hearty vegetables when sautéing, and delicate greens like spinach just before layering.
- → Why use soy sauce in a vegetarian dish?
Soy sauce adds umami depth and richness, enhancing the savory flavors typically provided by meat in traditional lasagne. You can substitute with tamari or miso paste.