# Ingredient List:
→ 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 - 0.5 teaspoon dried thyme
11 - 0.5 teaspoon chili flakes (optional)
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 - 2.1 cups vegetable stock
17 - Salt and black pepper to taste
→ Béchamel Sauce
18 - 1.4 ounces unsalted butter
19 - 1.4 ounces all-purpose flour
20 - 2.5 cups whole milk
21 - 0.25 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 (optional)
# How to Make It:
01 - Preheat oven to 400°F (200°C / 180°C fan) / Gas mark 6.
02 - Heat olive oil in a large ovenproof deep frying pan or skillet over medium heat. Add chopped onion and minced garlic, sauté for 2 minutes until fragrant.
03 - Add diced carrot, red bell pepper, chopped mushrooms, and diced zucchini to the pan. Cook for 5 to 6 minutes, stirring occasionally, until vegetables are softened.
04 - Stir in smoked paprika, dried oregano, dried thyme, chili flakes, and tomato paste. Cook for 1 minute, stirring constantly to distribute flavors.
05 - Add canned tomatoes, soy sauce, rinsed red lentils, and vegetable stock to the pan. Bring mixture to a simmer, cover partially, and cook for 15 to 20 minutes, stirring occasionally, until lentils are tender and sauce has thickened. Season with salt and black pepper to taste.
06 - While lentil mixture cooks, melt butter in a medium saucepan over medium heat. Stir in flour and cook for 1 minute, stirring constantly. Gradually whisk in milk while stirring to prevent lumps. Continue cooking and stirring for approximately 5 minutes until 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 to taste.
07 - Remove half of the prepared vegetable bolognese from the skillet and set aside. Spread one-third of the béchamel sauce evenly over the remaining sauce in the pan. Arrange a layer of lasagne sheets on top, breaking pieces as needed to fit the pan.
08 - Spread half of the reserved bolognese over the lasagne sheet layer. Pour another third of the béchamel sauce over the bolognese, then arrange another layer of lasagne sheets on top.
09 - Spread remaining bolognese over the second pasta layer. Arrange final layer of lasagne sheets on top and pour remaining béchamel sauce evenly over the sheets. Sprinkle grated mozzarella cheese over the top.
10 - Cover the skillet loosely with aluminum foil and bake for 25 minutes at 400°F.
11 - Remove foil and continue baking for an additional 10 to 15 minutes until the top is golden brown and sauce is bubbling at the edges.
12 - Remove from oven and let stand undisturbed for 10 minutes before serving. This allows the layers to set and makes portioning easier. Garnish with fresh basil leaves if desired.
