# What You 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 - 9 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 - 14.5 ounces canned chopped tomatoes
14 - 1 tablespoon soy sauce
15 - 4.5 ounces dried red lentils, rinsed
16 - 2 cups vegetable stock
17 - Salt and black pepper to taste
→ Béchamel Sauce
18 - 1.5 tablespoons unsalted butter
19 - 3 tablespoons all-purpose flour
20 - 2.5 cups whole milk
21 - 1/4 teaspoon ground nutmeg
22 - 2 cups grated sharp cheddar cheese
23 - Salt and white pepper to taste
→ Assembly
24 - 9 to 12 no-boil lasagna noodles
25 - 2 ounces shredded mozzarella cheese
26 - Fresh basil leaves for serving
# Step-by-Step Directions:
01 - Preheat your oven to 400°F for conventional baking or 375°F if using a convection fan setting.
02 - Heat olive oil in a large ovenproof deep skillet or frying pan over medium heat. Add the chopped onion and minced garlic, sautéing for 2 minutes until fragrant and translucent.
03 - Add the diced carrot, red bell pepper, mushrooms, and zucchini to the pan. Cook for 5 to 6 minutes, stirring occasionally, until vegetables have softened and released some moisture.
04 - Stir in the smoked paprika, dried oregano, thyme, red pepper flakes, and tomato paste. Cook for 1 minute to toast the spices and deepen the tomato flavor.
05 - Pour in the canned chopped tomatoes, soy sauce, rinsed red lentils, and vegetable stock. Bring the mixture to a gentle simmer, cover with a lid, and cook for 15 to 20 minutes. Stir occasionally to prevent sticking. The sauce is ready when lentils are tender and the mixture has thickened. Season generously with salt and black pepper.
06 - While the sauce simmers, melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually pour in the milk while whisking constantly to prevent lumps. Continue cooking and stirring for about 5 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in the nutmeg, grated cheddar cheese, salt, and white pepper until smooth and creamy.
07 - Remove half of the vegetable bolognese sauce from the pan and set aside in a bowl. Spread one-third of the béchamel sauce evenly over the remaining bolognese in the skillet. Arrange a layer of lasagna noodles over the sauce, breaking noodles as needed to fit the pan dimensions.
08 - Spread half of the reserved bolognese sauce over the noodles. Pour another third of the béchamel over the bolognese, then add a second layer of lasagna noodles.
09 - Spread the remaining bolognese over the second noodle layer. Add the final layer of lasagna noodles and pour the remaining béchamel sauce evenly over the top. Sprinkle with the shredded mozzarella cheese.
10 - Loosely cover the pan with aluminum foil and bake for 25 minutes. The foil will trap steam to help cook the noodles.
11 - Remove the foil and return the pan to the oven for an additional 10 to 15 minutes until the cheese is golden brown and the sauce is bubbling around the edges.
12 - Let the lasagna rest for 10 minutes before serving—this allows the layers to set and makes cutting easier. Garnish with fresh basil leaves if desired.
