# 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 - 9 ounces mushrooms, chopped
07 - 2 medium zucchini, diced
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon chili flakes
12 - 1 tablespoon tomato paste
13 - 14.5 ounces canned chopped tomatoes
14 - 1 tablespoon soy sauce
15 - 4.5 ounces dried red lentils, rinsed
16 - 2 cups vegetable stock
17 - Salt and black pepper to taste
→ Béchamel Sauce
18 - 1.5 tablespoons unsalted butter
19 - 1/3 cup all-purpose flour
20 - 2.5 cups whole milk
21 - 1/4 teaspoon ground nutmeg
22 - 2/3 cup grated sharp cheddar cheese
23 - Salt and white pepper to taste
→ Assembly
24 - 9 to 12 no-boil lasagne sheets
25 - 2 ounces grated mozzarella cheese
26 - Fresh basil leaves for serving
# Directions:
01 - Preheat the oven to 400°F with rack positioned in the center.
02 - Heat olive oil in a large ovenproof deep skillet or frying pan over medium heat. Add onion and garlic, sauté for 2 minutes until fragrant.
03 - Add carrot, red pepper, mushrooms, and zucchini. Cook for 5 to 6 minutes until softened and beginning to brown.
04 - Stir in smoked paprika, oregano, thyme, chili flakes, and tomato paste. Cook for 1 minute to bloom the spices.
05 - Add canned tomatoes, soy sauce, red lentils, and vegetable stock. Bring to a simmer, cover, and cook for 15 to 20 minutes, stirring occasionally, until lentils are tender and sauce has thickened. Season with salt and pepper.
06 - While lentils simmer, melt butter in a medium saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk, then cook, stirring constantly, until thickened about 5 minutes. Remove from heat, stir in nutmeg and cheese, season with salt and white pepper.
07 - Remove half the vegetable lentil mixture from the pan and set aside. Spread one-third of the béchamel over the remaining sauce in the pan. Arrange a layer of lasagne sheets over the sauce, breaking sheets as needed to fit.
08 - Spread half the reserved lentil mixture over the pasta sheets. Pour another third of béchamel over the filling and arrange another layer of lasagne sheets.
09 - Spread the remaining lentil mixture over the pasta. Top with the final layer of lasagne sheets and pour over the remaining béchamel, spreading evenly. Sprinkle with grated mozzarella.
10 - Cover the pan loosely with aluminum foil and bake for 25 minutes.
11 - Remove foil and bake for another 10 to 15 minutes until the top is golden brown and sauce is bubbling around the edges.
12 - Let the lasagne stand for 10 minutes before serving to allow layers to set. Garnish with fresh basil leaves if desired.
