One-Pan Smoky Veggie Lentil Lasagne

Experience the ultimate comfort of an Italian-inspired meal with this One-Pan Smoky Veggie Lentil Lasagne. This vibrant and satisfying dish features a rich vegetable bolognese made with protein-packed red lentils, mushrooms, and courgettes, all seasoned with a perfect blend of smoky paprika and aromatic herbs. By cooking everything in a single deep skillet, you concentrate the flavors while keeping cleanup to a minimum, making it an ideal choice for a wholesome family dinner that is both high in fiber and incredibly delicious.

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The clever use of a single pan allows the no-boil lasagne sheets to absorb all the savory juices from the vegetable stock and tomatoes as they bake. Combined with dollops of creamy ricotta and a golden mozzarella topping, this dish achieves the perfect balance of hearty texture and melted cheesy goodness. It's a modern, efficient way to enjoy a traditional favorite without the usual effort of multiple pots and pans.

Ingredients

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 sticks celery, diced
• 1 red bell pepper, diced
• 250 g mushrooms, finely chopped
• 1 large courgette (zucchini), diced
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp chili flakes (optional)
• 1 x 400 g can chopped tomatoes
• 2 tbsp tomato paste
• 150 g dried red lentils, rinsed
• 600 ml vegetable stock
• Salt and black pepper, to taste
• 1 tbsp balsamic vinegar
• 9–12 no-boil (oven-ready) lasagne sheets
• 200 g ricotta cheese
• 150 g grated mozzarella
• 50 g grated Parmesan (or vegetarian hard cheese)
• 2 tbsp fresh basil leaves, torn

Instructions

Step 1

Heat olive oil in a large, deep ovenproof skillet or sauté pan over medium heat. Add onion and cook for 3–4 minutes until softened.

Step 2

Stir in garlic, carrots, celery, and red bell pepper. Cook for 5 minutes until just tender.

Step 3

Add mushrooms and courgette. Sauté for 5–6 minutes until softened and any moisture has evaporated.

Step 4

Sprinkle in smoked paprika, oregano, thyme, and chili flakes (if using). Cook for 1 minute until fragrant.

Step 5

Stir in chopped tomatoes, tomato paste, red lentils, and vegetable stock. Season with salt and pepper.

Step 6

Bring to a simmer, cover, and cook gently for 20–25 minutes until lentils are tender and the mixture is thick but saucy. Stir in balsamic vinegar.

Step 7

Preheat oven to 180°C (350°F).

Step 8

Remove half the veggie bolognese from the pan and set aside. Arrange a layer of lasagne sheets over the remaining sauce.

Step 9

Dollop half the ricotta over the lasagne sheets, then sprinkle with a third of the mozzarella and Parmesan.

Step 10

Spread half the reserved veggie bolognese over the cheese layer, top with more lasagne sheets, and repeat the layering: ricotta, mozzarella, Parmesan, and the final layer of veggie bolognese.

Step 11

Finish with a final layer of lasagne sheets and sprinkle the remaining mozzarella and Parmesan on top.

Step 12

Cover pan with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes until golden and bubbling.

Step 13

Rest for 10 minutes before serving. Garnish with fresh basil leaves.

Zusatztipps für die Zubereitung

To ensure your lasagne sheets cook perfectly, make sure the bolognese sauce is thick but still has enough liquid before you start layering. Letting the dish rest for 10 minutes after it comes out of the oven is essential, as it allows the sauce to thicken and the layers to set for perfect slices.

Varianten und Anpassungen

For a fully vegan version, simply swap the ricotta, mozzarella, and Parmesan for your favorite plant-based alternatives. If you want an even more intense smoky profile, you can stir in a small pinch of liquid smoke during the final stage of simmering the bolognese sauce.

Serviervorschläge

This hearty lasagne pairs beautifully with a simple green salad tossed in a light vinaigrette and some warm, crusty bread to soak up the sauce. For a perfect beverage pairing, enjoy it with a glass of light Italian red wine, such as a Chianti, which complements the herbal and smoky notes of the dish.

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This One-Pan Smoky Veggie Lentil Lasagne is a testament to how simple ingredients can create a meal that is both comforting and sophisticated. With its layers of tender pasta and rich, smoky vegetables, it is sure to become a regular favorite in your recipe rotation. Serve it warm and enjoy the satisfaction of a home-cooked meal made easy.

Recipe FAQs

→ Can I make this lasagne ahead of time?

Yes, assemble the lasagne completely, cover tightly with foil, and refrigerate for up to 24 hours. Add 10-15 minutes to the covered baking time if cooking from cold.

→ What can I substitute for red lentils?

Green or brown lentils work well, though they require longer cooking time (30-35 minutes). You can also use cooked chickpeas or white beans, mashed slightly for texture.

→ How do I make this vegan?

Replace ricotta, mozzarella, and Parmesan with plant-based alternatives. Many brands offer excellent vegan cheese that melts beautifully and delivers similar creamy texture.

→ Can I use regular lasagne sheets instead of no-boil?

Yes, but pre-cook them according to package directions until just al dente. You may need to reduce the vegetable stock slightly as regular sheets release less starch.

→ What other vegetables work in this lasagne?

Try adding diced eggplant, spinach, or kale. Sweet potato or butternut squash diced small also work wonderfully. Just maintain similar total vegetable volume for proper sauce consistency.

→ How should I store leftovers?

Cool completely, then cover tightly and refrigerate for up to 4 days. Reheat individual portions in the microwave or cover and warm in a 160°C oven for 20-25 minutes.