# What You'll 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 - 8.8 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 chili flakes
12 - 1 tablespoon tomato paste
13 - 14 ounces canned chopped tomatoes
14 - 1 tablespoon soy sauce
15 - 4.4 ounces dried red lentils, rinsed
16 - 2 cups vegetable stock
17 - Salt and black pepper to taste
→ Béchamel Sauce
18 - 3 tablespoons unsalted butter
19 - 1.4 ounces all-purpose flour
20 - 2.5 cups whole milk
21 - 1/4 teaspoon ground nutmeg
22 - 2.1 ounces grated mature cheddar or vegetarian hard cheese
23 - Salt and white pepper to taste
→ Assembly
24 - 9 to 12 no-boil lasagne sheets
25 - 1.8 ounces grated mozzarella or vegetarian cheese for topping
26 - Fresh basil leaves for garnish
# Directions:
01 - Preheat oven to 400°F with a standard rack positioned in the center.
02 - Heat olive oil in a large ovenproof deep skillet over medium heat. Add chopped onion and minced garlic, sautéing for 2 minutes until fragrant and softened.
03 - Add diced carrot, red bell pepper, mushrooms, and zucchini to the pan. Cook for 5 to 6 minutes, stirring occasionally, until vegetables are softened and beginning to release their moisture.
04 - Stir in smoked paprika, dried oregano, dried thyme, chili flakes, and tomato paste. Cook for 1 minute, stirring constantly, until the spices are fully incorporated and fragrant.
05 - Add canned tomatoes, soy sauce, rinsed red lentils, and vegetable stock. Bring to a gentle simmer, partially cover with a lid, and cook for 15 to 20 minutes, stirring occasionally. The mixture should thicken and lentils should become tender. Season with salt and black pepper to taste.
06 - In a separate medium saucepan, melt butter over medium heat. Add flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in milk while stirring to prevent lumps. Continue cooking and stirring for approximately 5 minutes until the sauce thickens and coats the back of a spoon. Remove from heat and stir in ground nutmeg and grated cheese. Season with salt and white pepper.
07 - Remove half of the vegetable bolognese from the pan and set aside in a bowl. Spread one-third of the béchamel sauce over the remaining bolognese in the ovenproof pan. Top with a single layer of lasagne sheets, breaking them to fit snugly in the pan.
08 - Spread half of the reserved bolognese over the lasagne sheets. Pour another third of the béchamel sauce over this layer. Top with another layer of lasagne sheets, adjusting to fit the pan dimensions.
09 - Spread the remaining bolognese mixture over the second pasta layer. Top with the final layer of lasagne sheets. Pour the remaining béchamel sauce evenly over the top, ensuring complete coverage. Sprinkle the grated mozzarella or vegetarian cheese over the entire surface.
10 - Cover the pan loosely with aluminum foil to prevent excessive browning. Bake in the preheated oven for 25 minutes.
11 - Carefully remove the foil from the pan. Continue baking, uncovered, for 10 to 15 minutes until the top is golden brown and the sauce is bubbling around the edges.
12 - Remove the pan from the oven and allow the lasagne to rest undisturbed for 10 minutes. This resting period allows the layers to set and makes portioning cleaner. Garnish with fresh basil leaves if desired before serving.
