Smoky Veggie Lentil Lasagna (Print)
Rich layers of smoky roasted vegetables, hearty lentils, and creamy béchamel sauce
# What You Need:
→ Vegetables
01 - 1 large eggplant, diced
02 - 1 large zucchini, diced
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 or unsweetened plant-based 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 or vegetarian hard cheese
28 - Fresh basil leaves for garnish
# How To Make It:
01 - Preheat oven to 425°F. Toss eggplant, zucchini, peppers, onion, and garlic with olive oil, smoked paprika, salt, and pepper. Spread on a large baking sheet and roast for 25 minutes until tender and lightly charred. Reduce oven temperature to 375°F.
02 - 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 has thickened.
03 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually whisk in milk, stirring constantly to prevent lumps. Add nutmeg, salt, and white pepper. Continue stirring until sauce thickens, then remove from heat.
04 - Spread 1/4 cup lentil sauce in the bottom of a 9x13-inch baking dish. Layer with lasagna noodles, 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.
05 - Cover with foil and bake at 375°F for 30 minutes. Remove foil and bake for another 10-15 minutes until golden and bubbling.
06 - Let lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves.
# Expert Advice:
01 -
- The smoky roasted vegetables add depth that somehow makes you forget there is no meat
- Leftovers actually taste better the next day, making it perfect for meal prep
02 -
- Letting the lasagna rest for 10 minutes before slicing is agonizing but absolutely necessary for clean portions
- The vegetables can be roasted a day ahead, which actually intensifies their smoky flavor
03 -
- Sprinkle some smoked gouda between layers if you really want to lean into the smoky theme
- Patting the roasted vegetables lightly with paper towels prevents excess moisture