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Easy Vegan Skillet Lasagna
5 from 84 votes

Easy Vegan Skillet Lasagna

This vegan skillet lasagna is a one-pan dish combining a savory veggie crumble meat sauce with broken lasagna noodles cooked directly in the sauce in a skillet. The sauce is richly flavored with dried herbs like thyme, oregano, and basil, along with fennel seeds and balsamic vinegar to add depth. Vegan cheese and optional spinach add creaminess and freshness. It's a convenient alternative to traditional baked lasagna that requires less cleanup and cooks noodles in the skillet for soft, saucy layers.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4
Calories: 302 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. Cook until the crumbles are golden on the edges, 3-5 minutes.
  3. Remove half of the crumbles from the skillet, to add later, then add in the pasta sauce, and mix in.
  4. Cook for 2 minutes to heat through, then add in the water, salt, and mix in.
  5. 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.
  6. 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
  7. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 302

% 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.