Smoky Veggie Lentil Lasagna (Printer-friendly)

Rich layers of smoky roasted vegetables, hearty lentils, and creamy béchamel make this vegetarian lasagna irresistible.

# What You'll 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 ounces) 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

# Directions:

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 to 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 to 2 minutes. Gradually whisk in milk, stirring constantly to avoid lumps. Add nutmeg, salt, and white pepper. Cook, stirring, until thickened.
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 to 15 minutes until golden and bubbling.
08 - Let lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves.

# Expert Advice:

01 -
  • The smoky roasted vegetables create depth that usually only meat dishes achieve
  • Lentils make the sauce so hearty and satisfying nobody misses the meat at all
  • Leftovers actually taste better the next day if you have any left
02 -
  • Let the roasted vegetables cool slightly before assembling or they will make your noodles soggy
  • The béchamel might seem thick but the vegetables release moisture during baking so it balances perfectly
  • Resting the lasagna for at least 10 minutes is not optional if you want clean slices instead of a delicious mess
03 -
  • Grate your own cheese instead of buying pre shredded which has anti caking agents that prevent smooth melting
  • Use a vegetable broth you actually enjoy drinking since it reduces down and concentrates in the sauce

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