Easy Vegan Skillet Lasagna
User Reviews
5.0
84 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
40 mins
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Servings
4
-
Calories
302 kcal
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Course
Main Course
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Cuisine
Italian
Easy Vegan Skillet Lasagna
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Vegan Skillet Lasagna Bolognese – a vegan spin on classic Italian Meat Lasagna cooked on the stove! No baking required, no bechamel sauce either! An easy One Skillet pasta dinner your family will love! Gluten-free option included.
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Ingredients
For the Meat Sauce
- 1 teaspoon oil
- 1/2 cup chopped onion
- 2 cloves garlic minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teasoon dried basil
- 1 cup Veggie Crumbles or other veggie meats of choice, ot chopped up vegan sausage, or use a mix of 3/4 cup of cooked brown lentils and 1/4 cup of coarsely crushed walnuts
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon pepper flakes
- 1-2 tsp balsamic vinegar
- 1/4 teaspoon salt
- 18 oz marinara sauce or pasta sauce
For the rest of the lasagna
- 5-6 Regular lasagna noodles, broken 7 noodles if you're using no boil
- 2 cups water or broth 2 1/2 cups for saucier
- 1/2 tsp salt
- 1 cup or more of vegan cheese shreds or use a cup of my cashew mozzarella.
- 1 cup chopped spinach optional
Instructions
- Heat a large skillet** over medium heat, add oil, then add in the onion, garlic, mix in, and cook until the onion is translucent, then add in the herbs, crumbles, fennel seeds, balsamic and salt, and mix in.
- Cook until the crumbles are golden on the edges, 3-5 minutes.
- Remove half of the crumbles from the skillet, to add later, then add in the pasta sauce, and mix in.
- Cook for 2 minutes to heat through, then add in the water, salt, and mix in.
- Break lasagna noodles and add them into the mixture, and press, so that all the lasagna noodles are covered in the water/sauce mixture. Cover and cook for 15-20minutes, or until the lasagna noodles are cooked to preference. Stir once in between. If your noodles are sticking to the pan or the sauce is thickening too much, add in 1/2 cup hot water and mix in.
- Open the lid, check the noodles and taste for salt and adjust, add in spinach if using and fold in. Then sprinkle the rest of the veggie crumbles, and top it with the vegan cheese, cover, and cook for another 2-4 minutes, to melt the cheese
- Open the skillet, switch off heat, garnish with pepper flakes and fresh basil, and serve
Notes
- ** Use atleast a 12 inch skillet, thick bottom and a good nonstick
- For a different veggie meat, use 3/4 cup of cooked lentils, mixed with a 1/4 cup of coarsely crushed walnuts, and add a tsp more italian herbs to the mixture.
- This can easily be made Gluten-Free with Gluten-Free lasagna noodles.
- Use my cashew mozzarella on top for variation
- Noodles sticking to pan: this could happen because of either of below: uneven heating stove( coils), thicker pasta sauce, faster evaporation or cooking (stoves and pans vary). Check midway and stir well. Check again after 15 mins and stir and add more water if needed.
Nutrition Information
Show Details
Calories
302kcal
(15%)
Carbohydrates
45g
(15%)
Protein
11g
(22%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Sodium
784mg
(33%)
Potassium
591mg
(17%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
601IU
(12%)
Vitamin C
11mg
(12%)
Calcium
69mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 45g | 15% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Sodium | 784mg | 33% |
| Potassium | 591mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 601IU | 12% |
| Vitamin C | 11mg | 12% |
| Calcium | 69mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
84 reviews
Excellent
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