Pin I stumbled upon this recipe during a particularly chaotic week when I needed comfort food but refused to deal with multiple pots and pans. The smoky aroma filling my tiny apartment as it baked made everything feel better immediately. My roommate kept poking her head into the kitchen asking if it was ready yet. Now it is the go-to dinner whenever life feels overwhelming and we need something substantial but simple.
Last winter I made this for my parents who are skeptical of vegetarian lasagne. They both went back for seconds and my dad actually asked if I could make it again next Sunday. The way the lentils and vegetables melt together into something so satisfying feels like magic every single time.
Ingredients
- Olive oil: Use a decent one here since it is the foundation for sautéing all those vegetables
- Onion and garlic: These aromatics build the flavor base so do not rush this step
- Carrot red pepper mushrooms courgettes: The vegetable mixture creates such depth and varies the texture beautifully
- Smoked paprika: This is the secret ingredient that gives the entire dish its distinctive smoky soul
- Dried herbs: Oregano thyme and chili flakes work together to mimic Italian warmth
- Tomato paste: Concentrates the tomato flavor and adds richness to the sauce
- Canned chopped tomatoes: Make sure to use good quality ones as they form the sauce body
- Soy sauce: Adds umami depth that makes the vegetables taste more substantial
- Red lentils: They break down beautifully and thicken the sauce while adding protein
- Vegetable stock: Use a flavorful one since it cooks down into the lentils
- Butter: Essential for a proper béchamel that tastes indulgent
- Plain flour: This thickens the white sauce so it clings to the layers
- Whole milk: Creates that luxurious creamy texture we all want in lasagne
- Nutmeg: Just a tiny pinch transforms the béchamel into something special
- Mature cheddar: Adds sharpness that cuts through the richness
- No-boil lasagne sheets: Absorb the sauces while baking and hold everything together
- Mozzarella: That golden bubbling top makes the final presentation irresistible
Instructions
- Get the oven ready:
- Preheat to 200°C (180°C fan) or 400°F so it is hot when you need it
- Sauté the aromatics:
- Heat olive oil in a large ovenproof pan and cook onion and garlic for 2 minutes until fragrant
- Soften the vegetables:
- Add carrot red pepper mushrooms and courgettes cooking 5 to 6 minutes until they start yielding
- Add the spices:
- Stir in smoked paprika oregano thyme chili flakes and tomato paste cooking for 1 minute to bloom the flavors
- Build the sauce:
- Add canned tomatoes soy sauce red lentils and vegetable stock then simmer covered 15 to 20 minutes until lentils are tender
- Make the béchamel:
- Melt butter then stir in flour for 1 minute before gradually whisking in milk and thickening for about 5 minutes
- Finish the sauce:
- Remove from heat and stir in nutmeg cheese salt and white pepper until smooth and creamy
- Start layering:
- Remove half the veggie mixture then layer one third of béchamel over the remaining sauce followed by lasagne sheets
- Build the middle:
- Spread half the reserved bolognese over pasta then add another third béchamel and another layer of sheets
- Complete the layers:
- Finish with remaining bolognese final lasagne sheets and remaining béchamel then top with mozzarella
- Bake covered:
- Cover loosely with foil and bake for 25 minutes to cook the pasta through
- Brown the top:
- Remove foil and bake another 10 to 15 minutes until golden and bubbling
- Rest and serve:
- Let stand for 10 minutes before slicing so the layers set and garnish with fresh basil
Pin My friend accidentally used green lentils once and the texture was completely wrong. She learned the hard way that red lentils really do dissolve into the sauce in a way that makes this lasagne so special. We still laugh about that dinner now.
Make It Your Own
Sometimes I add spinach to the vegetable mixture when I need to sneak in more greens. The way it wilts down into the sauce means nobody complains about eating their vegetables. You could also swap the courgettes for eggplant in summer when they are at their best.
Timing Is Everything
I have learned that getting all the components ready before starting to layer saves so much stress. There is nothing worse than realizing your béchamel has clumped while you are trying to assemble everything. Work methodically and give yourself permission to move slowly.
Serving Suggestions
A crisp green salad with an acidic vinaigrette cuts through the richness perfectly. Some crusty bread to mop up any escaped sauce is never a bad idea either.
- The flavors deepen even more if you make it a day ahead
- Leftovers reheat beautifully in the microwave or oven
- This freezes well for those nights when cooking feels impossible
Pin There is something so satisfying about pulling this bubbling pan out of the oven and watching everyone gather around. Comfort food at its finest.
Recipe Q&A
- → Can I prepare this ahead of time?
Yes, assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. Add 5-10 minutes to the baking time if cooking from cold.
- → What gives the sauce its smoky flavor?
Smoked paprika is the key ingredient that provides the distinctive smoky taste throughout the vegetable layer.
- → Can I use green or brown lentils instead?
Red lentils work best as they cook down quickly and create a thick, sauce-like consistency. Green or brown lentils hold their shape and won't blend as smoothly.
- → Do I need to cook the lasagne sheets first?
No, using no-boil lasagne sheets means they cook perfectly in the sauce during baking. Regular sheets can be used but may need pre-boiling.
- → How do I store leftovers?
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat individual portions in the microwave or cover and warm in a 180°C oven.
- → Can I freeze this dish?
Yes, either freeze before baking (wrap tightly) for up to 3 months, or freeze leftovers in portion-sized containers. Thaw overnight before reheating.