# What You Need:
→ Vegetable Bolognese
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 medium carrot, diced
05 - 1 red bell pepper, diced
06 - 8.8 ounces mushrooms, chopped
07 - 2 medium courgettes (zucchini), diced
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon chili flakes (optional)
12 - 1 tablespoon tomato paste
13 - 14 ounces chopped tomatoes (1 can)
14 - 1 tablespoon soy sauce
15 - 4.4 ounces dried red lentils, rinsed
16 - 2.1 cups vegetable stock
17 - Salt and black pepper, to taste
→ Béchamel Sauce
18 - 1.4 ounces unsalted butter
19 - 1.4 ounces plain flour
20 - 2.5 cups whole milk
21 - 1/4 teaspoon ground nutmeg
22 - 2.1 ounces grated mature cheddar or vegetarian hard cheese
23 - Salt and white pepper, to taste
→ Assembly
24 - 9-12 no-boil lasagne sheets
25 - 1.8 ounces grated mozzarella or vegetarian cheese
26 - Fresh basil leaves, to serve (optional)
# Steps:
01 - Preheat the oven to 400°F.
02 - Heat olive oil in a large, ovenproof, deep frying pan or skillet over medium heat. Add the onion and garlic, sauté for 2 minutes.
03 - Add carrot, red pepper, mushrooms, and courgettes. Cook for 5-6 minutes until softened.
04 - Stir in smoked paprika, oregano, thyme, chili flakes, and tomato paste. Cook for 1 minute.
05 - Add canned tomatoes, soy sauce, red lentils, and vegetable stock. Bring to a simmer, cover, and cook for 15-20 minutes, stirring occasionally, until lentils are tender and sauce is thickened. Season with salt and pepper.
06 - Meanwhile, make the béchamel: Melt butter in a medium saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk, then cook, stirring, until thickened (about 5 minutes). Remove from heat, stir in nutmeg, cheese, and season with salt and white pepper.
07 - Remove half the veggie bolognese from the pan and set aside. Layer 1/3 of the béchamel over the remaining sauce in the pan, then top with a layer of lasagne sheets (breaking to fit).
08 - Spread half the reserved bolognese over the pasta, pour over another third of béchamel, and add another layer of lasagne sheets.
09 - Finish with remaining bolognese, top with final lasagne sheets, and pour over remaining béchamel. Sprinkle with grated mozzarella.
10 - Cover the pan loosely with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until golden and bubbling.
11 - Let stand for 10 minutes before serving. Garnish with fresh basil if desired.
