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One-Pot Mushroom and Lentil Lasagna

Name: One-Pot Mushroom and Lentil Lasagna
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian-Inspired
Ingredients: 2 tablespoons olive oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 12 oz (340 g) cremini or button mushrooms, sliced; 1 cup dried brown or green lentils, rinsed; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon red pepper flakes (optional); 1 (28 oz) can crushed tomatoes; 2 1/2 cups vegetable broth; 8 lasagna noodles, broken into pieces; 1/2 cup grated Parmesan cheese (plus more for topping, optional); 1 cup shredded mozzarella cheese; Salt and freshly ground black pepper, to taste; Fresh basil leaves, for garnish (optional)

By PanPotPlates Editorial TeamPublished Apr 20, 2026 | Updated May 12, 2026

Italian-Inspired 55 mins onepotcomfortfoodeasyheartybudget-friendlyleftoversmealprep

One-Pot Mushroom and Lentil Lasagna with measured ingredients, 55-minute timing, 6-serving yield, and step-by-step instructions for one-pot, one-pan, skillet, casserole, and sheet-pan recipes.

Prep 15 min

Cook 40 min

Total 55 min

Servings 6

Difficulty easy

Cuisine Italian-Inspired

Ingredients

Servings 6

2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
12 oz (340 g) cremini or button mushrooms, sliced
1 cup dried brown or green lentils, rinsed
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
1 (28 oz) can crushed tomatoes
2 1/2 cups vegetable broth
8 lasagna noodles, broken into pieces
1/2 cup grated Parmesan cheese (plus more for topping, optional)
1 cup shredded mozzarella cheese
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish (optional)

Ingredients for One-Pot Vegetarian Mushroom and Lentil Lasagna

Instructions

Heat the olive oil in a large deep skillet or Dutch oven over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until translucent and fragrant.
Stir in the minced garlic and cook for 1 additional minute.
Add the sliced mushrooms and cook for 6-8 minutes, stirring occasionally, until they release moisture and start to brown.
Mix in the rinsed lentils, dried oregano, dried basil, and red pepper flakes if using; stir well to combine.
Pour in the crushed tomatoes and vegetable broth, stirring thoroughly.
Season with salt and freshly ground black pepper to taste.
Bring the mixture to a gentle boil, then reduce heat to a simmer.
Add the broken lasagna noodles evenly across the pot, pressing them gently into the sauce to submerge.
Cover and simmer for 25-30 minutes, stirring every 8-10 minutes to prevent sticking and ensure even noodle cooking.
Once noodles are tender and lentils are cooked, remove the lid and sprinkle Parmesan and mozzarella cheeses evenly over the top.
Cover again and cook for 5 more minutes until the cheese melts.
Turn off heat and let the lasagna rest, covered, for 5 minutes.
Garnish with fresh basil leaves if desired and serve warm.