Pin it The first time I made this lasagne, my kitchen filled with this incredible smoky aroma that had my roommate poking her head in, asking what restaurant Id ordered from. When I told her it was lentils and vegetables, she looked at me like I was keeping some delicious secret. That moment sold me on this recipe forever—its the kind of vegetarian comfort food that makes you completely forget theres no meat involved.
I brought this to a friends potluck last winter, and watched their skeptical expressions turn into second helpings. The best part was telling them it took about an hour total, and seeing the looks of genuine disbelief. Now its my go-to when I want to feed a crowd without spending the entire day chained to the stove.
Ingredients
- 2 tbsp olive oil: This creates the flavor foundation for your vegetables, so use something decent
- 1 large onion, finely chopped: The smaller you dice it, the more evenly it melts into the sauce
- 2 garlic cloves, minced: Fresh garlic makes all the difference here—dont be tempted to use jarred
- 1 medium carrot, diced: Adds natural sweetness that balances the smoky paprika beautifully
- 1 red bell pepper, diced: Brings a burst of color and subtle sweetness to every layer
- 250 g mushrooms, chopped: These provide that umami richness that makes vegetarian lasagne feel substantial
- 2 medium courgettes, diced: They soften into the sauce, adding moisture without making things watery
- 1 tsp smoked paprika: The secret ingredient that makes this taste like it cooked for hours
- 1 tsp dried oregano: Classic Italian herb that grounds all the vegetables together
- 1/2 tsp dried thyme: Adds an earthy note that pairs perfectly with the lentils
- 1/2 tsp chili flakes: Optional, but I love that gentle warmth in the background
- 1 tbsp tomato paste: Concentrates the tomato flavor and gives the sauce depth
- 400 g chopped tomatoes: Use good-quality canned tomatoes—theyre the backbone of your sauce
- 1 tbsp soy sauce: Sounds unusual, but it adds a savory richness that mimics meat
- 125 g dried red lentils, rinsed: Red lentils break down beautifully, creating a creamy texture
- 500 ml vegetable stock: Homemade is best, but a good-quality stock works perfectly
- Salt and black pepper: Season gradually and taste as you go
- 40 g unsalted butter: The foundation of a silky béchamel sauce
- 40 g plain flour: This thickens your white sauce—measure accurately for smooth results
- 600 ml whole milk: Warm it slightly before adding to prevent lumps from forming
- 1/4 tsp ground nutmeg: Just a pinch adds that classic béchamel warmth
- 60 g grated mature cheddar: Aged cheese gives you more flavor with less quantity
- Salt and white pepper: White pepper keeps the sauce pristine in appearance
- 9–12 no-boil lasagne sheets: These absorb moisture from the sauce as they bake
- 50 g grated mozzarella: Creates that gorgeous golden, bubbling topping
- Fresh basil leaves: The finishing touch that brightens all those rich, baked flavors
Instructions
- Get your oven ready:
- Preheat to 200°C (180°C fan) so its fully hot by the time your layers are assembled
- Start the vegetable base:
- Heat the olive oil in a large, ovenproof pan over medium heat, then sauté the onion and garlic for 2 minutes until fragrant
- Add the remaining vegetables:
- Stir in the carrot, red pepper, mushrooms, and courgettes, cooking for 5–6 minutes until theyve softened and released some moisture
- Bloom the spices:
- Add the smoked paprika, oregano, thyme, chili flakes, and tomato paste, cooking for 1 minute to wake up their flavors
- Build the sauce:
- Pour in the chopped tomatoes, soy sauce, lentils, and vegetable stock, bring to a simmer, then cover and cook for 15–20 minutes until the lentils are tender and the sauce has thickened nicely
- Season the bolognese:
- Taste and add salt and pepper as needed—remember it should be slightly seasoned since the béchamel will be mild
- Make the béchamel:
- Melt the butter in a medium saucepan, stir in the flour and cook for 1 minute, then gradually whisk in the milk, stirring constantly for about 5 minutes until thickened
- Finish the white sauce:
- Remove from heat and stir in the nutmeg, cheese, salt, and white pepper until smooth and creamy
- Begin the layers:
- Remove half the veggie mixture from the pan, spread one-third of the béchamel over whats left, then top with lasagne sheets (break them to fit snugly)
- Add the second layer:
- Spread half the reserved bolognese over the pasta, pour over another third of béchamel, and add another layer of lasagne sheets
- Complete the assembly:
- Finish with the remaining bolognese, final lasagne sheets, and the rest of the béchamel, then sprinkle with mozzarella
- Bake to perfection:
- Cover loosely with foil and bake for 25 minutes, then remove the foil and bake for another 10–15 minutes until golden and bubbling
- Let it rest:
- Wait 10 minutes before serving—this helps the layers set so you get clean, beautiful portions
Pin it My grandmother always said that lasagne tastes better the next day, and shes right—the flavors meld and deepen overnight. Ive started making this on Sunday evenings just so I can enjoy those reheated leftovers for lunch, bubbling away in the microwave while I daydream about dinner.
Making It Ahead
You can assemble this entire lasagne up to a day before baking, which is absolutely brilliant for dinner parties. Just cover it tightly and keep it in the refrigerator, then add about 10 minutes to the covered baking time since itll be starting from cold.
Choosing Your Pan
The key is finding an ovenproof pan thats deep enough to hold all those layers without bubbling over. I learned this the hard way when my favorite skillet created quite the mess in the bottom of my oven—now I always check the depth before I start layering.
Serving Suggestions
A crisp green salad with a sharp vinaigrette cuts through the richness beautifully, and garlic bread is practically mandatory. I also love serving this with a glass of something red and fruity—it just makes the whole meal feel complete and special.
- Let the lasagne sit for at least 10 minutes before serving—it makes all the difference
- Cutting the first slice is always tricky, so serve from the corner for cleaner portions
- Any leftovers freeze beautifully for those nights when cooking feels impossible
Pin it Theres something deeply satisfying about pulling a golden, bubbling lasagne from the oven, especially knowing it came together in one pan. This recipe has become my standby for feeding people I love, and I hope it finds its way into your regular rotation too.
Recipe FAQs
- → Can I make this lasagne vegan?
Yes, simply replace the butter with dairy-free spread, use plant-based milk, and choose vegan cheese for both the béchamel and topping. Tamari works well instead of soy sauce if needed.
- → Why use red lentils instead of mince?
Red lentils cook quickly, absorb flavours beautifully, and create a texture similar to traditional meat filling. They're also an excellent source of protein and fibre, making this dish satisfying and nutritious.
- → Can I prepare this in advance?
Absolutely. Assemble the lasagne up to a day ahead, cover tightly, and refrigerate. You may need to add 5-10 minutes to the baking time if cooking from cold. Leftovers reheat well and taste even better the next day.
- → What can I use instead of lasagne sheets?
Fresh pasta sheets work perfectly, or use gluten-free lasagne if needed. You could also layer with sliced courgette or aubergine for a lower-carb version, though the texture will differ slightly.
- → Why smoked paprika is essential?
Smoked paprika provides the signature smoky flavour that gives this dish depth. Regular paprika lacks this distinctive quality, though you could add a pinch of cumin or smoked salt as alternatives.