Save My kitchen smelled like a wood-fired Italian trattoria the first time I assembled this one-pan lasagne, and I realized I'd been overthinking comfort food for years. There's something almost rebellious about layering a proper lasagne in a single skillet instead of a traditional baking dish, yet the results are undeniably better—the lentils soften into the sauce, the vegetables become tender and smoky, and everything comes together with minimal fuss. This dish proved to me that sometimes the best cooking shortcuts are actually improvements. I've made it so many times now that my dinner guests ask for it by name, expecting that particular warmth and depth that comes from letting red lentils dissolve into a richly spiced bolognese.
I made this for my neighbor last autumn when she'd just moved in, and watching her face when she took the first bite—that surprised recognition of something both familiar and unexpectedly complex—made me understand why people gather around tables. She asked if the mushrooms were meat, which felt like the highest compliment, and suddenly we were planning weekly dinners. That's when I knew this recipe had shifted from something I made for myself into something that opens doors.
Ingredients
- Olive oil: Use a good quality one—it carries the flavor of everything that comes after, and you'll taste it distinctly when the pan is hot.
- Onion, garlic, carrots, celery, and red bell pepper: This is your flavor foundation, so take time chopping rather than rushing; the smaller pieces cook evenly and integrate beautifully.
- Mushrooms: Finely choop them so they break down into the sauce rather than remaining as obvious chunks, which makes the whole dish feel more intentional.
- Courgette: Dicing it small means it softens completely and won't leave watery pockets in your finished lasagne.
- Smoked paprika: This is the secret that makes people ask what meat you've hidden in the sauce—don't skip it or substitute it.
- Dried oregano and thyme: These come alive when you cook them dry in the hot pan for a minute, releasing oils that perfume everything that follows.
- Red lentils: They dissolve rather than stay whole, creating a naturally thick, luxurious sauce without any cream or flour.
- Vegetable stock: The quality matters here since it's not being masked by heavy cream; use something you'd actually drink.
- Canned tomatoes and tomato paste: The paste concentrates sweetness and umami, while the canned tomatoes provide structure and slight acidity.
- Balsamic vinegar: Just a tablespoon at the end catches all the flavors and brings them into focus like adjusting a camera lens.
- No-boil lasagne sheets: They soften as the pan bakes, absorbing sauce without the separate boiling step that always felt unnecessary.
- Ricotta, mozzarella, and Parmesan: Layer them generously—the ricotta is soft and creamy, mozzarella melts into binding golden patches, and Parmesan adds sharp, nutty notes.
- Fresh basil: Torn just before serving so it stays bright green and its anise-like flavor doesn't fade into bitterness.
Instructions
- Start your foundation:
- Heat olive oil in your large ovenproof skillet over medium heat and add the finely chopped onion, letting it soften for three to four minutes until it turns translucent and sweet-smelling. You want the kitchen to smell like the beginning of something good.
- Build the aromatics:
- Stir in minced garlic, diced carrots, celery, and red bell pepper, cooking for five minutes until they're just tender enough to break with a wooden spoon. The vegetables will release their natural juices and begin caramelizing at the edges.
- Add depth with mushrooms and courgette:
- Toss in finely chopped mushrooms and diced courgette, sautéing for five to six minutes until the mushrooms darken slightly and any excess moisture evaporates. This step is where the texture becomes interesting—the vegetables should be soft but not mushy.
- Toast the spices:
- Sprinkle in smoked paprika, dried oregano, thyme, and chili flakes if using, cooking for just one minute until the spices become fragrant and their oils release into the hot pan. You'll notice the aroma shifts from vegetable-forward to something more complex and warmly spiced.
- Create the lentil bolognese:
- Stir in the chopped tomatoes, tomato paste, rinsed red lentils, and vegetable stock, then season with salt and pepper to your taste. Bring everything to a simmer, cover the pan, and let it cook gently for twenty to twenty-five minutes, stirring occasionally, until the lentils have completely softened and the mixture becomes thick but still saucy.
- Balance the flavors:
- Stir in the balsamic vinegar, which will deepen all the flavors and add a subtle sweetness that balances the smokiness and acidity. Taste and adjust seasoning as needed.
- Preheat and prepare:
- While the sauce finishes, preheat your oven to 180°C (350°F) and carefully remove half of the veggie bolognese from the pan, setting it aside in a bowl. This separation lets you create distinct layers rather than a single thick base.
- Layer the first stage:
- Arrange a layer of no-boil lasagne sheets directly over the remaining sauce in your hot pan, breaking them as needed to fit snugly. Dollop half of the ricotta over the sheets, then sprinkle with a third of the combined mozzarella and Parmesan.
- Build the middle layers:
- Spread half of the reserved bolognese over the cheese layer, top with more lasagne sheets, then repeat the layering: ricotta, another third of mozzarella and Parmesan, the final layer of bolognese, and a final layer of lasagne sheets. The richness builds as you go, creating pockets of creaminess within the saucy layers.
- Top and prepare for baking:
- Sprinkle the remaining mozzarella and Parmesan over the final lasagne layer, creating a golden surface that will bubble and brown. Cover the entire pan tightly with foil to trap steam during the first stage of baking.
- Bake covered and uncovered:
- Bake covered for twenty-five minutes to allow the lasagne sheets to soften gently, then remove the foil and bake for another ten to fifteen minutes until the cheese on top turns golden and the edges are bubbling and slightly caramelized. You should hear a gentle sizzle from the edges—that's the sign it's ready.
- Rest before serving:
- Remove from the oven and let the lasagne rest for ten minutes, which allows the layers to set slightly and become easier to portion without collapsing. Tear fresh basil leaves over the top just before serving.
Save 
Save My partner surprised me by making this without asking for help or instructions, just from watching me make it once, and I realized that's when a recipe becomes truly yours—when someone else can hold it in their hands without the written word. That moment in the kitchen when they tasted it and got that same satisfied nod I always get, everything clicked into place.
Why This Becomes Your Go-To Dish
There's a practical magic in recipes that taste like you've invested hours when you've actually invested maybe ninety minutes, and this lasagne delivers exactly that satisfaction. The single-pan method isn't just about cleanup—it's about flavor concentration, because every vegetable and lentil stays in the same ecosystem, mingling and intensifying rather than scattering across multiple vessels. Once you've made this once, you'll understand why it's become my answer to almost every dinner invitation, because it feels generous without feeling fussy.
Variations and Personal Touches
I've experimented with this recipe more than most others in my rotation, and each version has taught me something about flavor combinations and what makes a dish feel authentically mine. Sometimes I add a pinch of liquid smoke for extra depth, other times I swap the courgette for diced fennel when I want something slightly more sophisticated. The beauty of this formula is that it's forgiving enough to accommodate your preferences while maintaining its essential character.
Serving Suggestions and Pairing Ideas
Serve this lasagne with a simple green salad dressed in bright lemon vinaigrette to cut through the richness, and crusty bread for soaking up the sauce that pools on your plate. A light Italian red like Chianti becomes your best friend here, the wine's acidity and subtle tannins balancing perfectly with the smoky depth and lentil earthiness.
- For vegans, swap ricotta, mozzarella, and Parmesan with high-quality plant-based alternatives that melt and stretch like the real thing.
- If you need gluten-free, simply use gluten-free lasagne sheets and verify your stock is certified gluten-free.
- Leftovers improve after a day in the refrigerator, and individual portions freeze beautifully for up to three months, becoming your future self's favorite dinner.
Save 
Save This lasagne has a way of turning ordinary evenings into something worth remembering, the kind of meal that makes people linger at the table and ask if you'll make it again soon. That's all the reward any recipe really needs.
Common Questions
- → What makes this smoky?
The smokiness comes from smoked paprika, which infuses the vegetable bolognese with a rich, depth that complements the earthy lentils and vegetables perfectly.
- → Can I make this vegan?
Absolutely. Substitute the ricotta, mozzarella, and Parmesan with plant-based alternatives. You can also add a pinch of liquid smoke for extra smoky depth.
- → Do I need to cook the lasagne sheets first?
No. Use oven-ready no-boil lasagne sheets. They cook perfectly in the oven as the sauce bubbles and thickens around them.
- → How do I know when the lentils are done?
The lentils should be tender but still hold their shape after simmering for 20–25 minutes. The mixture should be thick and saucy, not watery.
- → Can I prepare this ahead?
Yes. Assemble everything up to a day in advance, cover, and refrigerate. You may need to add 5–10 minutes to the baking time if cooking from cold.
- → What can I serve with this?
A simple green salad and crusty bread work beautifully. For wine, pair with a light Italian red like Chianti to complement the smoky, savory flavors.