Save to Pinterest The smoky aroma hit me before I even got to the kitchen door, that unmistakable scent of paprika and tomatoes mingling together. My roommate had attempted a lasagne the night before and left me with a container of the most intriguing lentil bolognese I'd ever tasted. Something about how the lentils absorbed all those smoky spices while still holding their shape completely changed how I thought about vegetarian lasagne. I've been making my version in one pan ever since, mostly because I'm terrible at doing dishes but also because everything seems to meld together better that way.
Last winter my friend came over for dinner, skeptical about a lasagne without meat. She took one bite, went quiet for a full minute, then asked for the recipe immediately. Now whenever she has a bad day at work, she texts me asking if the smoky lentil lasagne is on the menu.
Ingredients
- 2 tbsp olive oil: This is your foundation, so use something decent and don't be shy with it
- 1 large onion, finely chopped: Take your time dicing evenly, they'll melt into the sauce beautifully
- 2 garlic cloves, minced: Fresh is non-negotiable here, nothing else quite cuts through the lentils
- 1 medium carrot, diced: Adds natural sweetness that balances the smoky notes
- 1 red bell pepper, diced: Brings brightness and another layer of sweetness to the base
- 250 g mushrooms, chopped: They shrink down like crazy so don't be afraid to load them in
- 2 medium courgettes (zucchini), diced: Hold their shape through baking and add nice texture
- 1 tsp smoked paprika: The star ingredient, seriously don't skip or substitute this
- 1 tsp dried oregano: Classic Italian herb that grounds everything together
- 1/2 tsp dried thyme: Earthy and subtle, works beautifully with the mushrooms
- 1/2 tsp chili flakes (optional): Just enough warmth to make things interesting
- 1 tbsp tomato paste: Concentrates the tomato flavor and adds depth
- 400 g (1 can) chopped tomatoes: The liquid base, good quality ones make a difference
- 1 tbsp soy sauce: Sounds weird but adds umami that makes you forget there's no meat
- 125 g dried red lentils, rinsed: Rinse them well and pick out any little stones
- 500 ml vegetable stock: Homemade is best but good store-bought works fine
- Salt and black pepper, to taste: Season generously, lentils need a lot of help in the flavor department
- 40 g unsalted butter: For the béchamel, let it soften slightly before starting
- 40 g plain flour: The thickener for your white sauce, sift if it's lumpy
- 600 ml whole milk: Warm it slightly before whisking in to prevent lumps
- 1/4 tsp ground nutmeg: Just a tiny pinch transforms the béchamel completely
- 60 g grated mature cheddar or vegetarian hard cheese: Go for something sharp and flavorful
- Salt and white pepper, to taste: White pepper keeps the sauce pristine looking
- 9–12 no-boil lasagne sheets: Don't stress about exact counts, just break them to fit
- 50 g grated mozzarella or vegetarian cheese: For that golden bubbling top everyone fights over
- Fresh basil leaves, to serve (optional): Fresh basil at the end makes everything taste brighter
Instructions
- Get your oven ready:
- Preheat to 200°C (180°C fan) / 400°F / Gas 6 while you prep everything else
- Build your flavor foundation:
- Heat olive oil in a large ovenproof pan over medium heat, add onion and garlic, sauté for 2 minutes until fragrant and softened
- Add the veggie bulk:
- Throw in carrot, red pepper, mushrooms, and courgettes, cook for 5–6 minutes until everything's softened and smelling amazing
- Bloom those spices:
- Stir in smoked paprika, oregano, thyme, chili flakes, and tomato paste, cook for 1 minute until the spices are fragrant and the paste darkens slightly
- Create the bolognese base:
- Add canned tomatoes, soy sauce, red lentils, and vegetable stock, bring to a simmer, cover, and cook for 15–20 minutes until lentils are tender and sauce is thickened
- Make your béchamel while the sauce simmers:
- Melt butter in a medium saucepan, stir in flour for 1 minute, gradually whisk in warm milk, cook stirring until thickened (about 5 minutes), then stir in nutmeg, cheese, and seasonings
- Start the layering process:
- Remove half the veggie bolognese from the pan and set aside, layer 1/3 of the béchamel over remaining sauce, then top with lasagne sheets breaking to fit
- Build the middle layer:
- Spread half the reserved bolognese over the pasta, pour over another third of béchamel, and add another layer of lasagne sheets
- Finish it all off:
- Top with remaining bolognese, final lasagne sheets, and remaining béchamel, then sprinkle generously with grated mozzarella
- Bake until golden:
- Cover loosely with foil and bake for 25 minutes, remove foil and bake another 10–15 minutes until golden and bubbling
- The hardest part:
- Let stand for 10 minutes before serving, otherwise it'll slide everywhere when you try to cut it
Save to Pinterest This lasagne became my go-to comfort food after a particularly terrible breakup. My sister came over with wine and we ate the entire pan standing up in the kitchen, laughing about terrible dates while the cheese stretched endlessly between our forks. Some meals just fix things.
Making It Your Own
I've tried swapping in different vegetables based on what's in the fridge. Spinach works beautifully added at the end, though you'll want to squeeze out the excess water first so it doesn't make everything soggy. Eggplant slices instead of courgettes give it a completely different feel, almost like a traditional Italian lasagne but still distinctly vegetarian.
Freezing Tips
This lasagne freezes exceptionally well, which I discovered after accidentally making a double batch. Cut it into portions before freezing and wrap each piece tightly in foil and plastic. Thaw overnight in the fridge then reheat at 180°C for about 20 minutes until hot through and the cheese is bubbling again.
Serving Suggestions
A crisp green salad with a sharp vinaigrette cuts through the richness perfectly. Garlic bread is almost mandatory, though I've been known to just toast whatever bread is in the drawer and rub it with a raw garlic clove.
- Let it rest longer than you think you need to, those layers need time to set
- The leftovers somehow taste even better the next day
- Freeze individual portions for easy work lunches
Save to Pinterest There's something deeply satisfying about a lasagne that's both indulgent and full of good things. This one feeds six people comfortably, or one person for three days straight, which is exactly how long the leftovers lasted in my house the first time I made it.
Questions & Answers About This Recipe
- → Can I make this dish ahead of time?
Yes, assemble the entire dish up to 24 hours in advance and refrigerate. Bake for an additional 10-15 minutes if baking from cold.
- → Can I use different vegetables?
Absolutely. Spinach, aubergine, or butternut squash work well. Keep the total quantity similar for the best sauce consistency.
- → What type of pan works best?
Use a large, deep ovenproof frying pan or skillet, approximately 28-30cm in diameter with sides at least 6cm deep to accommodate all layers.
- → Can I freeze this lasagne?
Yes, freeze before baking for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding 10-15 minutes to the covered baking time.
- → Why use red lentils instead of green?
Red lentils cook faster and break down more, creating a thicker, creamier sauce that mimics the texture of traditional meat-based ragu.
- → Can I use regular lasagne sheets?
Yes, par-boil regular sheets for 3-4 minutes before layering. No-boil sheets are recommended for the best one-pan results.