Save It The smell of smoked paprika hitting hot olive oil still takes me back to my tiny apartment kitchen where I first attempted to make lasagne without a proper baking dish. I had this massive cast iron skillet and zero counter space, so I decided to just cook everything in one pan and see what happened. That slightly rebellious experiment has since evolved into this lasagne that I now make whenever I want something deeply comforting but dont want to face a mountain of dishes afterward.
Last winter my neighbor came over complaining about being tired of heavy comfort food that left her feeling sluggish. I made this lasagne and watched her face light up when she realized how satisfying something plant based could actually be. She texted me the next day saying her husband who claims to hate vegetarian food had gone back for thirds.
Ingredients
- 2 tbsp olive oil: Use a good quality one here since it forms the flavor base of your vegetable bolognese
- 1 large onion: Finely chopped so it melts into the sauce rather than having identifiable onion chunks
- 3 garlic cloves: Minced fresh garlic really does make a difference dont use the preminced stuff in jars
- 2 medium carrots and 2 sticks celery: These form the classic soffritto base that gives Italian sauces their depth
- 1 red bell pepper: Adds natural sweetness that balances the smoky paprika beautifully
- 250 g mushrooms: I chop them quite small so they provide umami without being too obvious in every bite
- 1 large courgette (zucchini): Dice it small so it softens completely into the sauce
- 1 tsp smoked paprika: This is the key ingredient that gives the whole dish its signature smoky depth
- 1 tsp dried oregano and 1/2 tsp dried thyme: Classic Italian herbs that complement the vegetables perfectly
- 1/2 tsp chili flakes: Optional but I love the gentle warmth it provides
- 1 x 400 g can chopped tomatoes: Good quality canned tomatoes are better than fresh for this application
- 2 tbsp tomato paste: Concentrates the tomato flavor and helps thicken the sauce
- 150 g dried red lentils: Rinse them really well until the water runs clear
- 600 ml vegetable stock: Use a good quality stock or even better homemade if you have it
- Salt and black pepper: Season generously as you go since the lentils absorb a lot of flavor
- 1 tbsp balsamic vinegar: Added at the end to brighten all the rich cooked flavors
- 912 no boil lasagne sheets: These are essential for one pan lasagne traditional sheets wont cook properly
- 200 g ricotta cheese: Room temperature makes it much easier to dollop evenly
- 150 g grated mozzarella and 50 g grated Parmesan: Grate your own cheese if possible pregrated cheese has anti caking agents that prevent smooth melting
- 2 tbsp fresh basil: Tear the leaves by hand rather than cutting them to preserve their delicate oils
Instructions
- Build Your Flavor Base:
- Heat olive oil in your largest ovenproof skillet over medium heat. Add the onion and let it soften for about 4 minutes until translucent.
- Add the Aromatics:
- Stir in garlic carrots celery and red bell pepper. Cook for 5 minutes until vegetables are just beginning to soften.
- Soften the Mushrooms and Courgette:
- Add mushrooms and courgette then sauté for 5 to 6 minutes. Wait until most of the moisture has evaporated so your sauce wont be watery.
- Wake Up the Spices:
- Sprinkle in smoked paprika oregano thyme and chili flakes if using. Cook for just 1 minute until fragrant.
- Create Your Sauce:
- Pour in chopped tomatoes tomato paste red lentils and vegetable stock. Season generously with salt and pepper.
- Simmer to Perfection:
- Bring everything to a gentle simmer then cover and cook for 20 to 25 minutes. The lentils should be tender and the sauce thick but still saucy.
- Add the Final Touch:
- Stir in the balsamic vinegar then preheat your oven to 180°C (350°F).
- Start the Layering:
- Remove half the veggie bolognese from the pan. Arrange lasagne sheets over the remaining sauce breaking them to fit if needed.
- Add Your First Cheese Layer:
- Dollop half the ricotta over the pasta. Sprinkle with a third of the mozzarella and Parmesan.
- Repeat the Layers:
- Spread half the reserved bolognese over the cheese. Add another layer of pasta then ricotta and more cheese.
- Finish Assembly:
- Top with remaining bolognese then a final layer of pasta. Sprinkle the rest of the mozzarella and Parmesan on top.
- Bake Covered:
- Cover the pan tightly with foil. Bake for 25 minutes to ensure everything cooks through.
- Get That Golden Top:
- Remove foil and bake for another 10 to 15 minutes until the cheese is golden and bubbling.
- The Hardest Part:
- Let the lasagne rest for 10 minutes before serving. This helps the layers set so you get neat slices.
- Finish with Freshness:
- Scatter torn basil leaves over the top just before serving.
Save It My sister in law asked for this recipe after we served it at a family dinner and now she makes it every Sunday for meal prep. She told me her kids actually ask for the lentil lasagne instead of the meat version now which still feels like a massive win.
Making It Your Own
Ive tried adding spinach to the layers but honestly it releases too much water and makes the lasagne soupy. Stick to the cooked vegetables in the sauce for the best texture.
Timing Is Everything
You can make the vegetable bolognese part up to two days ahead and keep it in the fridge. Actually I think the flavors develop even more overnight so this is perfect for entertaining.
Serving Suggestions
A crisp green salad with a sharp vinaigrette cuts through the richness perfectly. Some good crusty bread for soaking up any escaping sauce is never a bad idea either.
- Let it cool slightly so the portions hold their shape when serving
- This keeps beautifully in the fridge for up to four days
- It actually freezes really well if you want to portion it out for future meals
Save It Hope this brings as much cozy comfort to your table as it has to mine over the years.
Recipe FAQs
- → What makes this lasagne smoky?
Smoked paprika brings the signature smoky flavor, complemented by balsamic vinegar which adds depth and richness to the vegetable bolognese.
- → Do I need to cook the lasagne sheets first?
No, use oven-ready no-boil lasagne sheets. They cook perfectly in the oven as the sauce bubbles and thickens around them.
- → Can I make this vegan?
Absolutely. Substitute dairy ricotta, mozzarella, and Parmesan with plant-based alternatives. The lentil bolognese is already naturally vegan.
- → Why cook everything in one pan?
The one-pan method means you build the bolognese directly in your ovenproof skillet, then layer and bake in the same vessel. Less cleanup, more flavor.
- → How long does it keep?
Refrigerate for up to 3 days or freeze individual portions. The flavors develop beautifully overnight, making leftovers even better.