One-Pan Smoky Veggie Lentil Lasagne (Print-Friendly)

Smoky lentils and vegetables layered with creamy béchamel, all baked in a single pan for effortless comfort.

# What You'll 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 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 - 17 fluid ounces vegetable stock
17 - Salt and black pepper to taste

→ Béchamel Sauce

18 - 2.8 ounces unsalted butter
19 - 1.4 ounces all-purpose flour
20 - 20 fluid ounces 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 for garnish, optional

# Cooking Steps:

01 - Preheat the oven to 400°F. If using a fan-assisted oven, set to 356°F.
02 - Heat olive oil in a large ovenproof deep skillet over medium heat. Add chopped onion and minced garlic, sauté 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 are softened.
04 - Stir in smoked paprika, dried oregano, dried thyme, chili flakes if using, and tomato paste. Cook for 1 minute, stirring constantly, to release the spice flavors.
05 - Add canned tomatoes, soy sauce, rinsed red lentils, and vegetable stock to the pan. Bring to a simmer, cover partially, and cook for 15 to 20 minutes, stirring occasionally, until lentils are tender and the sauce thickens. Season with salt and black pepper to taste.
06 - While the bolognese simmers, melt butter in a medium saucepan over medium heat. Stir in flour and cook for 1 minute to form a roux. Gradually whisk in milk while stirring constantly. Continue cooking and stirring for approximately 5 minutes until the sauce thickens and coats the back of a spoon. Remove from heat and stir in nutmeg and grated cheese. Season with salt and white pepper.
07 - Remove half of the vegetable bolognese from the pan and set aside. Spread one-third of the béchamel sauce over the remaining bolognese in the pan. Top with a layer of lasagne sheets, breaking them to fit the pan as needed.
08 - Spread half of the reserved bolognese over the pasta layer. Pour another third of the béchamel sauce over the bolognese. Add a second layer of lasagne sheets, breaking to fit.
09 - Distribute the remaining bolognese over the second pasta layer. Top with the final layer of lasagne sheets. Pour the remaining béchamel sauce over the top and spread evenly. Sprinkle grated mozzarella cheese over the surface.
10 - Cover the pan loosely with aluminum foil and place in the preheated oven. Bake for 25 minutes.
11 - Remove the foil from the pan and continue baking for 10 to 15 minutes until the top is golden brown and the sauce is bubbling at the edges.
12 - Remove from the oven and let the lasagne rest for 10 minutes before serving. This allows the layers to set and makes portioning easier. Garnish with fresh basil leaves if desired.

# Expert Tips:

01 -
  • It actually tastes smoky and rich, not like you're eating virtuous vegetables—that smoked paprika does the heavy lifting while the lentils give you real substance and protein.
  • One pan means you're done in an hour, and your kitchen doesn't look like a disaster zone, which is honestly half the battle on a weeknight.
  • It feeds six people generously, making it perfect for meal prep or when you're feeding friends who have wildly different dietary preferences.
02 -
  • Never skip rinsing the lentils—starchy lentils will turn your sauce into paste, and you'll spend the rest of dinner wondering what went wrong.
  • If your béchamel gets lumpy, push it through a sieve—sounds annoying but thirty seconds of straining saves the whole dish from texture disaster.
  • Don't skip the resting time at the end—it's the difference between elegant slices and sad lasagne mush falling apart on the plate.
03 -
  • Use an ovenproof skillet you actually like looking at, because you're serving straight from the pan at the table and presentation matters, even when you're being casual.
  • If your no-boil sheets are thick and tend to stay chewy, soak them briefly in warm water—no one wants a lasagne that feels like cardboard in the middle.
  • Make the béchamel while the sauce simmers so everything finishes at the same time, which means less standing around waiting and more time actually enjoying dinner with people.
Go Back