# Components:
→ 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 zucchini, diced
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon dried oregano
10 - ½ teaspoon dried thyme
11 - ½ teaspoon chili flakes
12 - 1 tablespoon tomato paste
13 - 14.5 ounces canned chopped tomatoes
14 - 1 tablespoon soy sauce
15 - ⅔ cup dried red lentils, rinsed
16 - 2 cups vegetable stock
17 - Salt and black pepper to taste
→ Béchamel Sauce
18 - 3 tablespoons unsalted butter
19 - 3 tablespoons all-purpose flour
20 - 2½ cups whole milk
21 - ¼ teaspoon ground nutmeg
22 - ⅔ 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
# Directions:
01 - Preheat 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.
04 - Stir in smoked paprika, oregano, thyme, chili flakes, and tomato paste. Cook for 1 minute to bloom spices.
05 - Add canned tomatoes, soy sauce, red lentils, and vegetable stock. Bring to simmer, cover, and cook 15-20 minutes until lentils are tender and sauce thickens. Season with salt and pepper.
06 - Melt butter in medium saucepan over medium heat. Stir in flour and cook 1 minute. Gradually whisk in milk, cook stirring until thickened about 5 minutes. Remove from heat, stir in nutmeg, cheese, salt, and white pepper.
07 - Remove half the vegetable mixture from pan and set aside. Layer ⅓ of béchamel over remaining sauce, top with lasagne sheets breaking to fit.
08 - Spread half reserved vegetable mixture over pasta, pour another ⅓ béchamel, add second layer of lasagne sheets.
09 - Finish with remaining vegetable mixture, top with final lasagne sheets, and pour remaining béchamel. Sprinkle with grated mozzarella.
10 - Cover pan loosely with foil and bake 25 minutes. Remove foil and bake 10-15 minutes until golden and bubbling.
11 - Let stand 10 minutes before serving. Garnish with fresh basil if desired.
