# What You Need:
→ Vegetable Bolognese
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 3 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 2 stalks celery, diced
06 - 1 red bell pepper, diced
07 - 8.8 ounces mushrooms, finely chopped
08 - 1 large zucchini, diced
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon chili flakes, optional
13 - 1 can (14.1 ounces) chopped tomatoes
14 - 2 tablespoons tomato paste
15 - 5.3 ounces dried red lentils, rinsed
16 - 2.5 cups vegetable stock
17 - Salt and black pepper to taste
18 - 1 tablespoon balsamic vinegar
→ Lasagne & Cheese
19 - 9 to 12 no-boil lasagne sheets
20 - 7 ounces ricotta cheese
21 - 5.3 ounces grated mozzarella
22 - 1.8 ounces grated Parmesan or vegetarian hard cheese
→ Topping
23 - 2 tablespoons fresh basil leaves, torn
# Steps:
01 - Heat olive oil in a large, deep ovenproof skillet over medium heat. Add onion and cook for 3 to 4 minutes until softened.
02 - Stir in garlic, carrots, celery, and red bell pepper. Cook for 5 minutes until just tender.
03 - Add mushrooms and zucchini. Sauté for 5 to 6 minutes until softened and any moisture has evaporated.
04 - Sprinkle in smoked paprika, oregano, thyme, and chili flakes if using. Cook for 1 minute until fragrant.
05 - Stir in chopped tomatoes, tomato paste, red lentils, and vegetable stock. Season with salt and pepper. Bring to a simmer, cover, and cook gently for 20 to 25 minutes until lentils are tender and the mixture is thick but saucy. Stir in balsamic vinegar.
06 - Preheat oven to 350°F.
07 - Remove half the veggie bolognese from the pan and set aside. Arrange a layer of lasagne sheets over the remaining sauce.
08 - Dollop half the ricotta over the lasagne sheets, then sprinkle with a third of the mozzarella and Parmesan.
09 - Spread half the reserved veggie bolognese over the cheese layer, top with more lasagne sheets, and repeat the layering with ricotta, mozzarella, Parmesan, and the final layer of veggie bolognese.
10 - Top with a final layer of lasagne sheets and sprinkle the remaining mozzarella and Parmesan on top.
11 - Cover pan with foil and bake for 25 minutes.
12 - Remove foil and bake for another 10 to 15 minutes until golden and bubbling.
13 - Rest for 10 minutes before serving. Garnish with fresh basil leaves.
