Save The first time I made this lasagne, I was convinced one pan cooking was too good to be true. My tiny London kitchen had exactly zero counter space, and the idea of transferring bubbling hot sauce between pans seemed like a recipe for disaster. But standing there watching everything come together in that single skillet, I realized sometimes the simplest methods yield the most satisfying results. Now its my go to for rainy Sundays when I want something hearty but refuse to face a sink full of dishes.
I once served this to my cousin who swore she hated vegetarian lasagne. She took one bite, went silent for a full minute, then asked if I was secretly using beef. The combination of smoked paprika and soy sauce creates this incredible umami depth that catches people off guard. Now she requests it every time she visits, and I still get a kick out of watching her realize plants can taste this good.
Ingredients
- Olive oil: The foundation that carries all those smoky spices through every vegetable layer
- Onion and garlic: Dont rush these they become sweet and mellow, building depth in the sauce
- Red lentils: These cook down into a creamy texture while holding their shape perfectly for layering
- Smoked paprika: The secret ingredient that makes this taste like it simmered all day
- Mushrooms and courgettes: They release moisture as they cook, naturally thickening the sauce
- Tomato paste: Concentrates the tomato flavor and adds a rich base note
- Soy sauce: Sounds unusual but adds that savory restaurant quality depth
- Butter and flour: The classic roux base for a béchamel thats silky smooth
- Nutmeg: Just a pinch makes the cheese sauce taste properly Italian
- No boil lasagne sheets: Essential for the one pan method they soften perfectly in the sauce
Instructions
- Build the flavor base:
- Heat olive oil in your largest ovenproof pan over medium heat. Toss in the onion and garlic, letting them soften and become fragrant for about 2 minutes.
- Soften the vegetables:
- Add the carrot, red pepper, mushrooms, and courgettes. Cook them down for 5 to 6 minutes until theyre softened and starting to smell wonderful.
- Add the spices:
- Stir in smoked paprika, oregano, thyme, chili flakes if you like heat, and tomato paste. Let this cook for 1 minute to wake up all those spices.
- Create the sauce:
- Pour in the chopped tomatoes, soy sauce, lentils, and vegetable stock. Bring everything to a gentle bubble, then cover and let it simmer for 15 to 20 minutes. The lentils should be tender and the sauce nicely thickened.
- Make the béchamel:
- While the sauce simmers, melt butter in a separate saucepan. Whisk in flour and cook for 1 minute, then gradually pour in milk, whisking constantly. Keep stirring for about 5 minutes until it thickens into a velvety sauce. Remove from heat and stir in nutmeg, cheese, salt, and white pepper.
- Start layering:
- Scoop out half the veggie sauce and set it aside. Spread one third of your béchamel over the sauce remaining in the pan, then arrange lasagne sheets on top, breaking them to fit if needed.
- Build the middle:
- Spread half the reserved sauce over the pasta, pour over another third of béchamel, and add another layer of lasagne sheets.
- Finish the layers:
- Top with remaining bolognese, final lasagne sheets, and the rest of the béchamel. Sprinkle with mozzarella for that golden bubbly finish.
- Bake to perfection:
- Cover loosely with foil and bake at 200°C for 25 minutes. Remove foil and give it another 10 to 15 minutes until everything is golden and bubbling at the edges.
- The hardest part:
- Let it stand for 10 minutes before serving. This helps the layers set so you get those perfect restaurant style squares.
Save Last winter, my partner came home exhausted from a terrible day at work. I pulled this lasagne out of the oven just as he walked through the door, the whole apartment smelling like an Italian grandmother had moved in. He didnt say anything for ten minutes, just kept eating with this look of absolute relief on his face. Food cant fix everything, but that night it came pretty close.
Getting The Layers Right
The trickiest part is not burning yourself when assembling layers in a hot pan. I learned to work quickly but carefully, using a silicone spatula to spread the béchamel without disturbing the sauce underneath. If your pan handle isnt oven safe, wrap it in several layers of foil before baking.
Making It Your Own
Sometimes I add spinach to the vegetable mix for extra nutrition, or swap red lentils for green if I want more texture. The béchamel takes well to different cheeses too, gruyère adds wonderful nuttiness while parmesan makes it extra savory. Trust your instincts.
Serving And Storage
This lasagne needs nothing more than a simple green salad dressed with balsamic, though garlic bread never hurt anyone. It refrigerates beautifully for up to three days and freezes well for those emergency weeknight dinners.
- Cut portions before freezing for easier reheating
- Thaw overnight in the fridge, then reheat at 180°C until piping hot
- The top might need fresh cheese and a quick broil to restore its golden finish
Save There is something deeply satisfying about a meal that starts as humble ingredients and ends as comfort food magic. Hope this brings your kitchen as much warmth as it brings to mine.
Recipe FAQs
- → Can I make this lasagne vegan?
Yes, substitute dairy-free butter and plant-based milk for the béchamel, use vegan cheese alternatives, and swap soy sauce for tamari if needed. The lentils and vegetables provide excellent plant-based protein.
- → Why use smoked paprika in this dish?
Smoked paprika adds a distinctive smoky depth that complements the earthy lentils and vegetables. It creates a rich, savory flavor profile typically associated with meat-based lasagne, making this vegetarian version deeply satisfying.
- → Do I need to cook lasagne sheets before assembling?
No, this method uses no-boil lasagne sheets that cook directly in the sauce during baking. The moisture from the vegetable mixture and béchamel softens the pasta perfectly as it bakes.
- → Can I add extra vegetables to the lentil mixture?
Absolutely. Spinach, chopped eggplant, or butternut squash work beautifully. Just ensure you dice vegetables evenly so they cook through during the simmering stage.
- → How long should the lasagne rest before serving?
Letting it stand for 10 minutes after baking is essential. This allows the layers to set and makes serving much easier. The lasagne will hold its shape better and be easier to portion.
- → Can I prepare this ahead of time?
Yes, assemble the lasagne up to 24 hours in advance, cover tightly, and refrigerate. Bake as directed, adding an extra 10-15 minutes if baking from cold.