Smoky Veggie Lentil Lasagna (Printable version)
Layers of roasted vegetables, hearty lentils, and creamy béchamel make this vegetarian lasagna irresistible.
# What You'll Need:
→ Roasted Vegetables
01 - 1 large eggplant, diced into 1-inch cubes
02 - 1 large zucchini, diced into 1-inch cubes
03 - 1 red bell pepper, seeded and diced
04 - 1 yellow bell pepper, seeded and diced
05 - 1 medium onion, finely chopped
06 - 3 cloves garlic, minced
07 - 2 tablespoons olive oil
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
→ Lentil Sauce
11 - 1 cup dried brown or green lentils, rinsed
12 - 1 can (14 oz) crushed tomatoes
13 - 2 tablespoons tomato paste
14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried basil
16 - 2 cups vegetable broth
17 - 1 tablespoon balsamic vinegar
18 - 1/2 teaspoon chili flakes
→ Béchamel Sauce
19 - 4 tablespoons unsalted butter
20 - 1/4 cup all-purpose flour
21 - 3 cups whole milk
22 - 1/4 teaspoon ground nutmeg
23 - 1/2 teaspoon salt
24 - 1/2 teaspoon white pepper
→ Assembly
25 - 12 no-boil lasagna noodles
26 - 2 cups shredded mozzarella cheese
27 - 1/2 cup grated Parmesan cheese
28 - Fresh basil leaves for garnish
# Directions:
01 - Preheat the oven to 425°F.
02 - Toss eggplant, zucchini, red and yellow peppers, onion, and garlic with olive oil, smoked paprika, salt, and black pepper. Spread on a large baking sheet and roast for 25 minutes until vegetables are tender and lightly charred. Reduce oven temperature to 375°F.
03 - Combine lentils, crushed tomatoes, tomato paste, oregano, basil, vegetable broth, balsamic vinegar, and chili flakes in a saucepan. Bring to a boil over high heat, reduce to medium-low, and simmer uncovered for 20 to 25 minutes until lentils are tender and sauce has thickened.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes to form a roux. Gradually whisk in milk, stirring constantly to prevent lumps. Add nutmeg, salt, and white pepper. Continue stirring until sauce thickens and coats the back of a spoon, about 5 to 7 minutes. Remove from heat and set aside.
05 - Spread 1/4 cup lentil sauce in the bottom of a 9x13-inch baking dish. Arrange a layer of lasagna noodles over the sauce. Spread half the roasted vegetables, followed by half the remaining lentil sauce, and 1/3 of the béchamel. Sprinkle with 1/3 of the mozzarella. Repeat with another layer of noodles, remaining vegetables, remaining lentil sauce, another 1/3 of béchamel, and another 1/3 of mozzarella. Finish with remaining noodles, remaining béchamel, remaining mozzarella, and all the Parmesan.
06 - Cover the baking dish tightly with aluminum foil. Bake at 375°F for 30 minutes.
07 - Remove foil and bake for an additional 10 to 15 minutes until the cheese is golden brown and sauce is bubbling around the edges.
08 - Let the lasagna rest for 10 minutes before slicing to allow layers to set. Garnish with fresh basil leaves and serve warm.
# Expert advice:
01 -
- The combination of smoky roasted vegetables and hearty lentils creates that umami richness usually reserved for meat-based lasagna
- This lasagna actually improves overnight, making it the ultimate make-ahead dinner for busy weeks or feeding a crowd
02 -
- Overcrowding the baking sheet when roasting vegetables will steam them instead of giving you those delicious charred edges, so use two sheets if needed
- Letting the lasagna rest for 10 minutes after baking is the difference between a sloppy mess and those picture-perfect layers you see in magazines
03 -
- No-boil noodles are my absolute preference because they absorb excess moisture from the vegetables and sauce, preventing that soupy bottom layer issue
- Grating your own Parmesan instead of buying it pre-grated makes a shocking difference in how well it melts and distributes