# What You'll 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 ounces mushrooms, chopped
07 - 2 medium zucchini, diced
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon red pepper flakes
12 - 1 tablespoon tomato paste
13 - 14 ounces canned diced tomatoes
14 - 1 tablespoon soy sauce
15 - 2/3 cup dried red lentils, rinsed
16 - 2 cups vegetable broth
17 - Salt and black pepper to taste
→ Béchamel Sauce
18 - 3 tablespoons unsalted butter
19 - 3 tablespoons all-purpose flour
20 - 2 1/2 cups whole milk
21 - 1/4 teaspoon ground nutmeg
22 - 2/3 cup grated aged cheddar or vegetarian hard cheese
23 - Salt and white pepper to taste
→ Assembly
24 - 9-12 no-boil lasagna noodles
25 - 2 ounces shredded mozzarella or vegetarian cheese
26 - Fresh basil leaves for serving
# How to Make It:
01 - Preheat oven to 400°F.
02 - Heat olive oil in a large ovenproof deep skillet over medium heat. Add onion and garlic, sauté for 2 minutes until fragrant.
03 - Add carrot, red pepper, mushrooms, and zucchini. Cook for 5 to 6 minutes until softened and beginning to brown.
04 - Stir in smoked paprika, oregano, thyme, red pepper flakes, and tomato paste. Cook for 1 minute to bloom the spices.
05 - Add canned tomatoes, soy sauce, red lentils, and vegetable broth. Bring to a simmer, cover, and cook for 15 to 20 minutes, stirring occasionally, until lentils are tender and sauce has thickened. Season with salt and pepper.
06 - Meanwhile, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, then cook, stirring constantly, until thickened about 5 minutes. Remove from heat and stir in nutmeg, cheese, salt, and white pepper.
07 - Remove half the vegetable lentil mixture from the pan and set aside. Spread one-third of the béchamel over the remaining sauce in the pan, then arrange a layer of lasagna noodles over the sauce, breaking noodles to fit as needed.
08 - Spread half the reserved lentil mixture over the noodles, drizzle with another third of béchamel, and add a second layer of lasagna noodles.
09 - Top with remaining lentil mixture, final layer of noodles, and remaining béchamel. Sprinkle evenly with shredded mozzarella.
10 - Cover the pan loosely with aluminum foil and bake for 25 minutes.
11 - Remove foil and bake for another 10 to 15 minutes until golden and bubbling. Let stand for 10 minutes before serving. Garnish with fresh basil if desired.
