Smoky Veggie Lentil Lasagne

The first time I attempted a vegetarian lasagne, my housemate took one suspicious look at the lentils and announced she was ordering pizza. An hour later, she scraped her plate clean and asked if there were leftovers. That tiny dash of smoked paprika in the sauce transformed everything.

I made this for a winter dinner party when friends dropped in unexpectedly last February. The kitchen filled with such incredible aromas that everyone migrated there, wine glasses in hand, watching the cheese bubble through the oven door.

Ingredients

• 2 tbsp olive oil: The foundation of your vegetable base, use a decent one since it carries all those spices
• 1 large onion, finely chopped: Take your time dicing evenly, smaller pieces melt into the sauce better
• 2 garlic cloves, minced: Fresh is non negotiable here, jarred garlic loses its punch in long cooking
• 1 medium carrot, diced: Adds natural sweetness that balances the smoky paprika perfectly
• 1 red bell pepper, diced: Provides extra body and subtle sweetness to every layer
• 250 g mushrooms, chopped: Choose meaty varieties like chestnut or cremini for better texture
• 2 medium courgettes, diced: Do not skip salting them if they seem especially watery
• 1 tsp smoked paprika: The secret ingredient that makes this lasagne unforgettable
• 1 tsp dried oregano: Use Mediterranean oregano if you can find it, it is more aromatic
• 1/2 tsp dried thyme: Earthy and grounding, complements the lentils beautifully
• 1/2 tsp chili flakes, optional: Just a background warmth, not enough to overwhelm
• 1 tbsp tomato paste: Concentrates the tomato flavor and adds richness
• 400 g chopped tomatoes: Good quality canned tomatoes make all the difference here
• 1 tbsp soy sauce: Sounds unusual but adds umami depth that vegetables sometimes lack
• 125 g dried red lentils, rinsed: Red lentils break down beautifully, creating a thick, hearty sauce
• 500 ml vegetable stock: Homemade stock is ideal, but a good organic brand works perfectly
• Salt and black pepper: Taste as you go, lentils need proper seasoning to shine
• 40 g unsalted butter: Unsalted gives you control over the final seasoning
• 40 g plain flour: Creates the silky smooth béchamel that holds everything together
• 600 ml whole milk: Warm it slightly before adding to prevent lumps
• 1/4 tsp ground nutmeg: Just a whisper, it makes béchamel taste professionally made
• 60 g grated mature cheddar: Mature cheese packs more flavor, meaning you need less
• Salt and white pepper: White pepper keeps the sauce pristine looking
• 9 to 12 no-boil lasagne sheets: No boiling required, they cook perfectly in the sauce
• 50 g grated mozzarella: For that gorgeous golden, bubbling topping everyone fights over
• Fresh basil leaves, optional: Adds a bright, fresh contrast to the rich layers

Instructions

Transfer liquids, oils, and dry ingredients cleanly into bottles and jars while cooking or baking.

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Preheat your oven:

Set it to 200°C, 180°C fan, or 400°F so it is ready when you need it

Start your vegetable base:

Heat the olive oil in a large ovenproof pan over medium heat, add the onion and garlic, sauté for 2 minutes until fragrant

Add the harder vegetables:

Toss in the carrot, red pepper, mushrooms, and courgettes, cook for 5 to 6 minutes until softened and smelling wonderful

Bloom your spices:

Stir in smoked paprika, oregano, thyme, chili flakes, and tomato paste, cook for 1 minute to wake up all those flavors

Build the sauce:

Add canned tomatoes, soy sauce, rinsed lentils, and vegetable stock, bring to a gentle simmer

Simmer to perfection:

Cover and cook for 15 to 20 minutes, stirring occasionally, until lentils are tender and the sauce has thickened beautifully

Season carefully:

Taste and add salt and pepper as needed, remember the lentils absorb quite a bit of seasoning

Make the béchamel:

Melt butter in a medium saucepan, stir in flour and cook for 1 minute, gradually whisk in warm milk

Thicken the sauce:

Cook the béchamel for about 5 minutes, stirring constantly until it coats the back of a spoon

Finish the béchamel:

Remove from heat, stir in nutmeg, grated cheese, salt, and white pepper until smooth and creamy

Begin layering:

Remove half the bolognese from the pan, spread one third of béchamel over remaining sauce, top with lasagne sheets

Build the middle:

Spread half the reserved bolognese over the pasta, pour over another third of béchamel, add another layer of sheets

Complete the layers:

Finish with remaining bolognese, final layer of pasta sheets, and pour over the rest of the béchamel

Add the topping:

Sprinkle grated mozzarella generously over the top, this is what creates that gorgeous golden crust

Bake covered:

Cover loosely with foil and bake for 25 minutes to cook everything through gently

Finish baking:

Remove foil and bake for another 10 to 15 minutes until golden, bubbling, and irresistibly fragrant

The essential wait:

Let stand for 10 minutes before serving, this is crucial for clean slices and perfect texture

Save

This recipe became my go to for new parents and anyone needing a proper hug in a baking dish. The way the smoky sauce weaves through the creamy layers feels like somethingNonna might have made if she had been vegetarian.

Making It Your Own

I have experimented with adding fresh spinach to the layers or swapping mushrooms for roasted butternut squash in autumn. The lentil base is so forgiving that almost any vegetable works beautifully.

The Secret to Perfect Texture

Red lentils naturally thicken as they cook, creating a sauce that clings to every layer. If the mixture seems too thick before assembling, add a splash more stock, it should be loose enough to pour.

Getting Ahead

You can assemble the entire lasagne up to a day ahead and refrigerate it, covered. Add 5 to 10 minutes to the baking time if cooking from cold. The flavors develop even more overnight.

• Wrap the assembled dish tightly with foil before refrigerating
• Let it sit at room temperature for 30 minutes before baking
• Cover with foil for the first 20 minutes if the top browns too quickly

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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Save

There is something deeply satisfying about a lasagne that never leaves the pan it was born in, from stove to table with nothing but a wooden spoon and happy memories in between.

Recipe Questions

→ Can I prepare this ahead of time?

Yes, you can assemble the lasagne up to 24 hours in advance and refrigerate before baking. Add an extra 10-15 minutes to the baking time if cooking from cold.

→ What makes the sauce smoky?

Smoked paprika is the key ingredient that gives the sauce its distinctive smoky flavor. It pairs beautifully with the earthy lentils and vegetables.

→ Do I need to cook the lentils first?

No, the dried red lentils cook directly in the vegetable bolognese sauce. They simmer for 15-20 minutes until tender and absorb all the delicious flavors.

→ Can I freeze this lasagne?

Absolutely. Assemble the lasagne, wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

→ What can I serve alongside this dish?

A crisp green salad with vinaigrette balances the richness perfectly. Garlic bread or warm crusty bread also complements the cheesy layers beautifully.

→ Is it suitable for vegans?

Yes, simply use dairy-free butter, plant-based milk, and vegan cheese in the béchamel sauce. The result is just as creamy and satisfying.