One-Pan Smoky Veggie Lentil Lasagne (Printable)

Hearty vegetarian layers featuring smoky lentils, fresh vegetables, and creamy béchamel—all cooked in a single pan.

# Ingredient List:

→ 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 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 - 2.8 ounces unsalted butter
19 - 2.8 ounces all-purpose 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, optional for garnish

# How To Make:

01 - Preheat oven to 400°F (200°C conventional or 350°F fan-assisted).
02 - Heat olive oil in a large ovenproof deep frying pan over medium heat. Add chopped onion and minced garlic, sautéing for 2 minutes until fragrant.
03 - Add diced carrot, red bell pepper, mushrooms, and zucchini to the pan. Cook for 5 to 6 minutes, stirring occasionally, until vegetables begin to soften.
04 - Stir in smoked paprika, dried oregano, dried thyme, chili flakes, and tomato paste. Cook for 1 minute, allowing spices to release their flavors.
05 - Add canned tomatoes, soy sauce, rinsed red lentils, and vegetable stock to the pan. Bring to a simmer, then cover and cook for 15 to 20 minutes, stirring occasionally, until lentils are completely tender and sauce thickens. Season with salt and black pepper.
06 - While the lentil mixture simmers, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk while stirring constantly until the sauce thickens, approximately 5 minutes. Remove from heat and stir in nutmeg and grated cheese. Season with salt and white pepper.
07 - Remove half of the vegetable lentil mixture from the pan and set aside. Spread one-third of the béchamel sauce over the remaining sauce in the pan, then top with a layer of lasagne sheets, breaking them to fit the pan shape.
08 - Spread half of the reserved lentil mixture over the pasta layer. Pour another third of béchamel sauce over the vegetables, then add another layer of lasagne sheets, breaking to fit as needed.
09 - Top with remaining lentil mixture, then arrange final layer of lasagne sheets. Pour remaining béchamel sauce over the top and sprinkle with grated mozzarella cheese.
10 - Cover the pan loosely with aluminum foil and bake for 25 minutes.
11 - Remove foil and bake for an additional 10 to 15 minutes until the top is golden brown and the sauce is bubbling at the edges.
12 - Remove from oven and let stand for 10 minutes before serving. Garnish with fresh basil leaves if desired.

# Expert Hints:

01 -
  • It's a one-pan wonder that actually tastes like you spent hours fussing, but you didn't.
  • Red lentils dissolve into the sauce creating a naturally thick, luxurious texture without any cream-heavy feelings.
  • The smoky paprika and soy sauce combo gives it a depth that makes vegetarians and meat-eaters equally satisfied.
  • Cleanup is genuinely minimal—no saucepan regrets, no crusty baking dishes lingering.
02 -
  • Don't skip the resting time after baking—I learned this by serving too quickly and watching the whole thing fall apart on the plate, which was embarrassing but also educational.
  • The smoked paprika is absolutely essential; regular paprika is basically the same spice with all the personality removed, and it changes everything.
  • If your béchamel is lumpy, push it through a fine sieve while it's still warm—it feels like giving up but it actually works.
03 -
  • If your oven runs hot, tent with foil for the entire time to prevent the top from burning before the pasta softens.
  • Room temperature milk whisks into the roux without lumping, saving you frustration and time.
  • Taste the bolognese sauce before you start layering—it should taste a bit bolder than you expect because the pasta will soften and dilute it slightly.
  • Tear your lasagne sheets rather than cutting them; it looks more rustic and they absorb sauce better at the torn edges.
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