Easy Vegan Skillet Lasagna
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
302 kcal
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Course
Main Course
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Cuisine
Italian
Easy Vegan Skillet Lasagna
Description
The recipe begins by sautéing onions and garlic in neutral oil until translucent, then adding seasonings and vegan meat substitutes such as veggie crumbles or a mix of cooked lentils and walnuts. This mixture is browned to develop a slightly crisp exterior before adding marinara sauce, water, and salt. Broken lasagna noodles are submerged in the simmering sauce, covered, and cooked until tender, absorbing the flavorful liquid. Stirring occasionally prevents sticking and allows even cooking.
Spinach can be folded in at the end for color and nutrients, and the dish is topped with vegan cheese or cashew mozzarella to create a melty finish. The skillet method cooks noodles and layers flavors simultaneously, resulting in a saucy, comforting lasagna experience without assembling multiple layers or baking.
This approach is practical for those seeking vegan or plant-based meals with fewer steps and equipment. Notes suggest using a thick-bottomed 12-inch skillet for even heating and variations like gluten-free noodles or different vegan cheeses. Adjusting water or stirring helps avoid noodles sticking or sauce thickening too much during cooking.
Ingredients
For the Meat Sauce
- 1 teaspoon neutral cooking oil generic cooking oil
- 1/2 cup onion chopped
- 2 cloves garlic minced
- 1/2 teaspoon thyme dried
- 1/2 teaspoon oregano dried
- 1 teasoon basil dried
- 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 lasagna noodles 7 noodles if you're using no boil, regular, broken
- 2 cups water 2 1/2 cups for saucier, or broth
- 1/2 tsp salt
- 1 cup vegan cheese shreds or use a cup of my cashew mozzarella, or more
- 1 cup spinach optional, chopped
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 a thick-bottomed 12-inch skillet for even heat distribution and to prevent burning.
- Substitute veggie crumbles with cooked lentils and crushed walnuts plus extra Italian herbs for a different texture.
- Gluten-free lasagna noodles can be used to adapt the recipe.
- If noodles stick or sauce thickens too much, add hot water when stirring during cooking to maintain sauce consistency.
- Cashew mozzarella cheese can replace vegan shreds for variety in flavor and texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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