# Ingredients:
→ Vegetable Bolognese
01 - 2 tbsp 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 oz mushrooms, chopped
07 - 2 medium zucchini, diced
08 - 1 tsp smoked paprika
09 - 1 tsp dried oregano
10 - 1/2 tsp dried thyme
11 - 1/2 tsp chili flakes
12 - 1 tbsp tomato paste
13 - 14 oz can chopped tomatoes
14 - 1 tbsp soy sauce
15 - 2/3 cup dried red lentils, rinsed
16 - 2 cups vegetable stock
17 - Salt and black pepper, to taste
→ Béchamel Sauce
18 - 3 tbsp unsalted butter
19 - 1/3 cup all-purpose flour
20 - 2 1/2 cups whole milk
21 - 1/4 tsp ground nutmeg
22 - 2/3 cup grated sharp cheddar cheese
23 - Salt and white pepper, to taste
→ Assembly
24 - 9-12 no-boil lasagne noodles
25 - 2 oz shredded mozzarella cheese
26 - Fresh basil leaves, for serving
# Instructions:
01 - Preheat the oven to 400°F.
02 - Heat olive oil in a large ovenproof deep skillet over medium heat. Add onion and garlic, sauté for 2 minutes until fragrant.
03 - Add carrot, red pepper, mushrooms, and zucchini. Cook for 5-6 minutes until softened and beginning to brown.
04 - Stir in smoked paprika, oregano, thyme, chili flakes, and tomato paste. Cook for 1 minute to bloom the spices.
05 - Add canned tomatoes, soy sauce, red lentils, and vegetable stock. Bring to a simmer, cover, and cook for 15-20 minutes, stirring occasionally, until lentils are tender and sauce has thickened. Season with salt and pepper.
06 - Melt butter in a medium saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk, then cook, stirring constantly, until thickened about 5 minutes. Remove from heat, stir in nutmeg, cheese, and season with salt and white pepper.
07 - Remove half the vegetable lentil mixture from the pan and set aside. Layer one-third of the béchamel over the remaining sauce in the pan, then top with a layer of lasagne noodles, breaking to fit as needed.
08 - Spread half the reserved lentil mixture over the pasta, pour over another third of béchamel, and add another layer of lasagne noodles.
09 - Finish with remaining lentil mixture, top with final layer of lasagne noodles, and pour over remaining béchamel. Sprinkle with shredded mozzarella.
10 - Cover the pan loosely with foil and bake for 25 minutes.
11 - Remove foil and bake for another 10-15 minutes until golden and bubbling. Let stand for 10 minutes before serving. Garnish with fresh basil if desired.
