Smoky Veggie Lentil Lasagna (Print Version)
Rich layers of smoky roasted vegetables, hearty lentils, and creamy béchamel make this vegetarian lasagna irresistible for family dinners.
# What You Need:
→ Roasted Vegetables
01 - 1 large eggplant, diced into 1/2-inch pieces
02 - 1 large zucchini, diced into 1/2-inch pieces
03 - 1 red bell pepper, diced
04 - 1 yellow bell pepper, 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
# How To Make:
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 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, reduce heat, and simmer uncovered for 20–25 minutes until lentils are tender and sauce is thickened.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes. Gradually whisk in milk, stirring constantly to avoid lumps. Add nutmeg, salt, and white pepper. Cook, stirring, until thickened; set aside.
05 - Spread 1/4 cup lentil sauce in the bottom of a 9x13-inch baking dish. Layer with lasagna noodles, then half the roasted vegetables, half the lentil sauce, and 1/3 of the béchamel. Sprinkle with 1/3 of the mozzarella. Repeat layers. Top with remaining noodles, béchamel, mozzarella, and Parmesan.
06 - Cover with foil and bake at 375°F for 30 minutes.
07 - Uncover and bake for another 10–15 minutes until golden and bubbling.
08 - Rest for 10 minutes before slicing. Garnish with fresh basil leaves.
# Expert Tips:
01 -
- The lentil sauce is so hearty and satisfying that even meat lovers wont miss the traditional meat layer
- Roasting the vegetables first creates this incredible depth of flavor that you just cant get from simmering alone
02 -
- The resting period is absolutely essential, cutting too early will make your lasagna fall apart
- If your noodles look a bit dry before baking, pour 2 tablespoons of water around the edges
03 -
- Use a vegetable peeler to create ribbons of extra Parmesan on top for a restaurant finish
- The smoked paprika is what makes this recipe special, dont be tempted to skip it