# 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 - 8.8 ounces mushrooms, chopped
07 - 2 medium zucchini, diced
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon dried oregano
10 - 0.5 teaspoon dried thyme
11 - 0.5 teaspoon chili flakes, optional
12 - 1 tablespoon tomato paste
13 - 14 ounces canned chopped tomatoes
14 - 1 tablespoon soy sauce
15 - 4.4 ounces dried red lentils, rinsed
16 - 2 cups vegetable stock
17 - Salt and black pepper to taste
→ Béchamel Sauce
18 - 1.4 ounces unsalted butter
19 - 1.4 ounces all-purpose flour
20 - 2.5 cups whole milk
21 - 0.25 teaspoon ground nutmeg
22 - 2.1 ounces grated mature cheddar or vegetarian hard cheese
23 - Salt and white pepper to taste
→ Assembly
24 - 9 to 12 no-boil lasagne sheets
25 - 1.8 ounces grated mozzarella or vegetarian cheese for topping
26 - Fresh basil leaves, optional for garnish
# How-To Steps:
01 - Preheat oven to 400°F (200°C or 180°C fan) or Gas mark 6.
02 - Heat olive oil in a large ovenproof deep frying pan over medium heat. Add chopped onion and minced garlic, sauté for 2 minutes until fragrant.
03 - Add diced carrot, red bell pepper, mushrooms, and zucchini to the pan. Cook for 5 to 6 minutes until vegetables are softened.
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 to the pan. Bring to a simmer, cover, and cook for 15 to 20 minutes, stirring occasionally, until lentils are tender and sauce has thickened. Season with salt and pepper to taste.
06 - In a separate medium saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until thickened, approximately 5 minutes. Remove from heat and stir in nutmeg, cheese, salt, and white pepper.
07 - Remove half of the vegetable bolognese from the pan and set aside. Layer one-third of the béchamel sauce over the remaining sauce in the pan. Top with a layer of lasagne sheets, breaking them to fit as needed.
08 - Spread half of the reserved bolognese over the pasta layer. Pour another third of béchamel sauce over the bolognese and add another layer of lasagne sheets.
09 - Top with remaining bolognese, follow with final lasagne sheet layer, and pour remaining béchamel sauce over the top. Sprinkle grated mozzarella cheese over the surface.
10 - Cover the pan loosely with aluminum foil and bake for 25 minutes.
11 - Remove foil and bake for an additional 10 to 15 minutes until the top is golden and the sauce is bubbling at the edges.
12 - Allow the lasagne to stand for 10 minutes before serving. Garnish with fresh basil if desired.
