# What You'll Need:
→ 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 ounces mushrooms, chopped
07 - 2 medium courgettes (zucchini), diced
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon chili flakes
12 - 1 tablespoon tomato paste
13 - 14 ounces chopped tomatoes (1 can)
14 - 1 tablespoon 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 - 1.5 tablespoons unsalted butter
19 - 3 tablespoons plain flour
20 - 2.5 cups whole milk
21 - 1/4 teaspoon ground nutmeg
22 - 2/3 cup grated mature cheddar or vegetarian hard cheese
23 - Salt and white pepper to taste
→ Assembly
24 - 9-12 no-boil lasagne sheets
25 - 2 ounces grated mozzarella or vegetarian cheese
26 - Fresh basil leaves for serving
# How To Make It:
01 - Preheat your oven to 400°F for convection ovens or 425°F for conventional ovens.
02 - Heat olive oil in a large ovenproof deep frying pan or skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 2 minutes until fragrant.
03 - Add the diced carrot, red bell pepper, chopped mushrooms, and diced courgettes to the pan. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables have softened.
04 - Stir in the smoked paprika, dried oregano, dried thyme, chili flakes, and tomato paste. Cook for 1 minute to bloom the spices and toast the tomato paste.
05 - Add the canned chopped tomatoes, soy sauce, rinsed red lentils, and vegetable stock. Bring the mixture to a gentle simmer, then cover and cook for 15 to 20 minutes. Stir occasionally until the lentils are tender and the sauce has thickened. Season with salt and black pepper to taste.
06 - While the bolognese simmers, melt butter in a medium saucepan over medium heat. Whisk in the plain flour and cook for 1 minute. Gradually pour in the milk while whisking constantly to prevent lumps. Continue cooking and stirring for about 5 minutes until the sauce thickens. Remove from heat and stir in the ground nutmeg, grated cheese, salt, and white pepper.
07 - Transfer half of the vegetable bolognese from the pan and set it aside. Spread one-third of the béchamel sauce over the remaining bolognese in the pan. Arrange a layer of lasagne sheets on top, breaking them as needed to fit the pan.
08 - Spread half of the reserved bolognese over the pasta layer. Pour another third of the béchamel sauce evenly over the bolognese, then add another layer of lasagne sheets.
09 - Top with the remaining bolognese mixture. Arrange the final layer of lasagne sheets over the bolognese and pour the remaining béchamel sauce over the pasta. Sprinkle the grated mozzarella evenly across the top.
10 - Cover the pan loosely with aluminum foil and bake for 25 minutes.
11 - Remove the foil and continue baking for another 10 to 15 minutes until the cheese is golden brown and the sauce is bubbling around the edges.
12 - Allow the lasagne to rest for 10 minutes before serving. This helps the layers set and makes slicing easier. Garnish with fresh basil leaves if desired.
