Pin It The first time I made this lasagne, I was skeptical about cooking everything in one pan. My stovetop was already crowded with pots, and the idea of building lasagne directly in the skillet seemed wrong. Then I pulled it from the oven, bubbling and golden with that smoky aroma filling my kitchen, and I completely understood. Now its my go to when I want comfort food without spending hours at the sink.
Last winter my friend stayed over when she was feeling under the weather, and I assembled this lasagne while we caught up at the kitchen island. She took one bite and declared it better than any restaurant version she had tried. Something about the way the lentils absorb all those spices and the béchamel seeps into every layer makes it feel like someone spent all day cooking, even though it comes together in under an hour.
Ingredients
- 2 tbsp olive oil: Creates the foundation for sautéing your vegetables, use a good quality one for better flavor
- 1 large onion, finely chopped: Provides the aromatic base that builds depth in your bolognese
- 2 garlic cloves, minced: Fresh garlic is essential here, jarred garlic lacks the punch needed for the sauce
- 1 medium carrot, diced: Adds natural sweetness and helps balance the smoky spices
- 1 red bell pepper, diced: Brings sweetness and color that complements the smoky elements
- 250 g mushrooms, chopped: Mushrooms provide umami that makes this satisfyingly hearty
- 2 medium courgettes, diced: Absorb flavors beautifully while adding texture to every bite
- 1 tsp smoked paprika: The star ingredient that gives this lasagne its signature smoky depth
- 1 tsp dried oregano: Classic Italian herb that ties all the flavors together
- 1/2 tsp dried thyme: Earthy and aromatic, perfect complement to the vegetables
- 1/2 tsp chili flakes: Optional but recommended for a gentle warmth that lingers
- 1 tbsp tomato paste: Concentrates the tomato flavor and adds richness to the sauce
- 400 g chopped tomatoes: Use good quality canned tomatoes for the best results
- 1 tbsp soy sauce: Secret ingredient that enhances the savory notes naturally
- 125 g dried red lentils, rinsed: These cook down into a thick, meaty texture without any prep
- 500 ml vegetable stock: Use a good quality stock as it reduces and concentrates
- Salt and black pepper: Season generously as the lentils absorb flavor while cooking
- 40 g unsalted butter: Creates the roux base for your béchamel sauce
- 40 g plain flour: Thickens the milk into a silky sauce that layers beautifully
- 600 ml whole milk: Whole milk creates the creamiest béchamel, worth the extra calories
- 1/4 tsp ground nutmeg: Classic béchamel addition that adds subtle warmth
- 60 g grated mature cheddar: Mature cheese has more flavor, use vegetarian if needed
- Salt and white pepper: White pepper keeps the sauce visually pristine
- 9 to 12 no-boil lasagne sheets: These absorb moisture while baking and simplify assembly
- 50 g grated mozzarella: Creates that irresistible golden cheesy top
- Fresh basil leaves: Optional but adds brightness and freshness to the finished dish
Instructions
- Preheat your oven:
- Get your oven to 200°C or 180°C fan while you prep, so everything can move smoothly once assembly starts
- Start the aromatics:
- Heat olive oil in a large ovenproof pan over medium heat, sauté onion and garlic for 2 minutes until fragrant
- Add the vegetables:
- Toss in carrot, red pepper, mushrooms, and courgettes, cooking for 5 to 6 minutes until softened
- Bloom the spices:
- Stir in smoked paprika, oregano, thyme, chili flakes, and tomato paste, cooking for 1 minute to awaken their flavors
- Build the sauce:
- Add canned tomatoes, soy sauce, red lentils, and vegetable stock, bring to a simmer then cover and cook for 15 to 20 minutes
- Make the béchamel:
- Melt butter in a saucepan, stir in flour for 1 minute, then gradually whisk in milk and cook until thickened about 5 minutes
- Finish the sauce:
- Remove béchamel from heat and stir in nutmeg, cheese, salt, and white pepper until smooth
- Begin layering:
- Remove half the veggie mixture from the pan, layer one third of béchamel over remaining sauce, then top with lasagne sheets
- Add second layer:
- Spread half the reserved bolognese over pasta, pour another third béchamel, add another layer of lasagne sheets
- Complete the lasagne:
- Finish with remaining bolognese, final lasagne sheets, and remaining béchamel, then sprinkle with mozzarella
- Bake covered:
- Cover loosely with foil and bake for 25 minutes until everything is heated through
- Brown the top:
- Remove foil and bake for 10 to 15 minutes more until golden and bubbling
- Rest before serving:
- Let stand for 10 minutes so the layers set, then garnish with fresh basil if you like
Pin It This lasagne has become my answer to everything from casual Tuesdays to feeding a crowd on short notice. Theres something incredibly satisfying about serving people food that tastes like it took all day when you know it was mostly hands off. Plus the leftovers reheat beautifully for lunch the next day.
Making It Your Own
Once you have the basic method down, this recipe adapts beautifully to whatever vegetables you have on hand. Spinach works wonders added in the last few minutes of sauce cooking, and butternut squash brings natural sweetness that pairs perfectly with the smoky spices. I have even used frozen mixed vegetables in a pinch, and no one was the wiser.
Perfecting The Béchamel
A smooth béchamel makes all the difference between a good lasagne and a great one. Whisk constantly when adding the milk to prevent lumps, and be patient as it thickens. If you end up with a few lumps, simply pass it through a sieve before adding the cheese. The sauce should coat the back of a spoon, thin enough to pour but thick enough to layer without running everywhere.
Timing Everything Right
The trick to this recipe is timing your sauce and béchamel so they are both ready when it is time to layer. I start my béchamel as soon as the lentils go into the tomato mixture, which usually works out perfectly. The sauce should be thick and the lentils tender, while the béchamel should be smooth and glossy.
- Set out all your ingredients before you start cooking to keep the flow smooth
- Use a pan that is at least 10 inches deep to accommodate all the layers
- Check your lasagne is safe for oven use before you begin assembling
Pin It Serve this with a simple green salad dressed with olive oil and lemon, and maybe some crusty bread to mop up that gorgeous sauce. It is the kind of meal that makes people feel cared for, which might be the best ingredient of all.
Recipe FAQs
- → Can I make this ahead of time?
Yes, assemble the entire dish up to 24 hours in advance and refrigerate. You may need to add 10-15 minutes to the baking time if cooking from cold.
- → What makes this version smoky?
The smoked paprika is the key ingredient that provides the signature smoky flavor throughout the vegetable lentil filling.
- → Can I use regular lasagne sheets?
Yes, but you'll need to par-boil them according to package instructions before layering. No-boil sheets are specifically designed for this type of preparation.
- → How do I know when the lentils are done?
The lentils should be tender but still hold their shape, and the sauce should be thickened rather than watery. This typically takes 15-20 minutes of simmering.
- → Can I freeze this lasagne?
Absolutely. Assemble, wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.