Smoky Veggie Lentil Lasagna (Printable Version)

Rich, layered Italian pasta with roasted vegetables, lentils, and creamy béchamel sauce.

# What You Need:

→ Roasted Vegetables

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→ Lentil Sauce

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→ Béchamel Sauce

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→ Assembly

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# How-To:

01 - Preheat oven to 425°F for roasting vegetables.
02 - Toss eggplant, zucchini, peppers, onion, and garlic with olive oil, smoked paprika, salt, and pepper. Spread on large baking sheet and roast for 25 minutes until tender and lightly charred. Reduce oven temperature to 375°F.
03 - Combine lentils, crushed tomatoes, tomato paste, oregano, basil, vegetable broth, balsamic vinegar, and chili flakes in saucepan. Bring to boil, reduce heat, and simmer uncovered for 20-25 minutes until lentils are tender and sauce thickens.
04 - Melt butter in saucepan over medium heat. Whisk in flour and cook 1-2 minutes. Gradually whisk in milk, stirring constantly. Add nutmeg, salt, and white pepper. Cook until thickened, then set aside.
05 - Spread 1/4 cup lentil sauce in bottom of 9x13-inch baking dish. Layer with noodles, half the roasted vegetables, half the lentil sauce, and 1/3 of the béchamel. Sprinkle with 1/3 of mozzarella. Repeat layers. Top with remaining noodles, béchamel, mozzarella, and Parmesan.
06 - Cover with foil and bake at 375°F for 30 minutes.
07 - Uncover and bake 10-15 minutes until golden and bubbling. Rest 10 minutes before slicing. Garnish with fresh basil leaves.

# Expert Tips:

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  • The roasted vegetables bring this incredible depth that you just cannot get from simmering alone
  • Lentils make it hearty enough that even the most dedicated meat eaters wont miss a thing
  • The béchamel creates this silky, luxurious layer that makes everything feel fancy
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  • Overcrowding the vegetables while roasting is the fastest way to end up with steamed, soggy veggies instead of nicely charred ones
  • The béchamel will seem impossibly thick at first but will loosen as it bakes, so do not be tempted to add extra milk
  • Letting the lasagna rest is not optional, unless you want to serve something that looks delicious but falls apart completely
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  • Use a vegetable peeler to remove strips of eggplant skin if you find it tough, leaving some for texture
  • Add a handful of fresh spinach to the lentil sauce during the last five minutes of cooking for extra nutrients
  • Grate your own Parmesan instead of buying pre-grated, because the texture difference is remarkable

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