# What You'll Need:
→ Vegetable Bolognese
01 - 2 tbsp olive oil
02 - 1 large onion, finely chopped
03 - 3 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 2 stalks celery, diced
06 - 1 red bell pepper, diced
07 - 8 oz mushrooms, finely chopped
08 - 1 large zucchini, diced
09 - 1 tsp smoked paprika
10 - 1 tsp dried oregano
11 - 1/2 tsp dried thyme
12 - 1/2 tsp red pepper flakes
13 - 1 (14 oz) can diced tomatoes
14 - 2 tbsp tomato paste
15 - 5 oz dried red lentils, rinsed
16 - 2.5 cups vegetable broth
17 - Salt and black pepper, to taste
18 - 1 tbsp balsamic vinegar
→ Lasagne & Cheese
19 - 9–12 no-boil lasagne noodles
20 - 7 oz ricotta cheese
21 - 5 oz shredded mozzarella cheese
22 - 2 oz grated Parmesan cheese
→ Topping
23 - 2 tbsp fresh basil leaves, torn
# Directions:
01 - Heat olive oil in a large ovenproof skillet over medium heat. Add onion and cook 3–4 minutes until softened.
02 - Stir in garlic, carrots, celery, and red bell pepper. Cook 5 minutes until just tender.
03 - Add mushrooms and zucchini. Sauté 5–6 minutes until softened and moisture evaporates.
04 - Sprinkle in smoked paprika, oregano, thyme, and red pepper flakes. Cook 1 minute until fragrant.
05 - Stir in diced tomatoes, tomato paste, red lentils, and vegetable broth. Season with salt and pepper. Bring to simmer, cover, and cook 20–25 minutes until lentils are tender and mixture thickens. Stir in balsamic vinegar.
06 - Preheat oven to 350°F.
07 - Remove half the bolognese from pan. Arrange lasagne noodles over remaining sauce. Dollop half the ricotta over noodles, then sprinkle with one-third of mozzarella and Parmesan.
08 - Spread half the reserved bolognese over cheese. Top with more noodles, remaining ricotta, half the remaining mozzarella and Parmesan.
09 - Add final layer of noodles and remaining bolognese. Top with remaining mozzarella and Parmesan.
10 - Cover pan with foil. Bake 25 minutes.
11 - Remove foil and bake 10–15 minutes until golden and bubbly. Rest 10 minutes before serving. Garnish with fresh basil.
