French Onion Skillet Lasagna
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
308 kcal
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Course
Main Course
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Cuisine
American
French Onion Skillet Lasagna
Description
This dish begins by slowly caramelizing thinly sliced yellow onions with garlic, thyme, salt, pepper, and a splash of balsamic vinegar or red wine. The cooked onions develop a deep golden color and rich flavor complemented by sautéed mushrooms. A white sauce is prepared by blending soaked cashew nuts with broth, lemon juice, nutritional yeast, Italian seasoning, miso paste, and seasonings for a creamy, vegan-friendly base.
The broken lasagna pasta sheets are added directly to the skillet with the onion mixture and cashew sauce, along with broth to cook the pasta. Spinach is stirred in during cooking, and the skillet is covered to allow the pasta to soften and absorb flavors over 12-15 minutes. The result is a creamy, layered texture without assembly in a traditional baking dish.
This lasagna can be enjoyed as a hearty vegetarian or vegan main course. It pairs well with a crisp green salad or roasted vegetables. The recipe notes offer nut-free, soy-free, and gluten-free alternatives for the sauce and pasta to accommodate dietary needs.
Ingredients
Caramelized French Onions
- 1 yellow onion thinly sliced
- 2 Tbsp vegan butter
- 2 cloves garlic minced
- ½ tsp thyme dried
- ¼ tsp salt
- ⅛ tsp black pepper
- 1 ½ Tbsp balsamic vinegar or 2-3 Tbsp red wine
- ½ - 1 cup mushrooms Thinly sliced
White Sauce
- ½ cup cashew nuts soaked for at least 20 mins in hot water, see notes for Nutfree option, raw
- 1 cup broth
- 2 tsp lemon juice
- 2 Tbsp nutritional yeast
- 1 tsp Italian seasoning thyme, sage and rosemary, includes oregano
- ½ tsp salt
- 1 tsp miso paste
- ⅛ tsp black pepper
For the lasagna
- 5 lasagna pasta sheets (5 regular or 7 no boil) broken into pieces, or use 4-5 oz any other flat pasta shape
- 1-2 cups spinach firmly packed
- 2 cups broth or water
- red pepper flakes optional for serving
Instructions
- Heat a skillet over medium heat then add butter with onions and cook for about 8 mins, or until onions start to look translucent
- Add in the garlic, thyme, salt and pepper and continue to cook until onions turn a golden color
- Add the balsamic vinegar or red wine and mix well, continue to cook until onions begin to caramelize. Remove ¾ of this mixture and save to use as garnish later
- Add in the mushrooms and mix well, continue to cook for 1-2 minutes
- Meanwhile make your white sauce - blend all ingredients together until smooth. Add the white sauce to the onion skillet and mix
- Add in the broken pieces of lasagna sheets and 2 cups of broth(use the value in ingredients if you change serving size) , press down the sheets so they are completely submerged under the broth completely
- Cover the skillet and cook for 12-15 minutes or until lasagna sheets are cooked - make sure to check for doneness and make sure to stir once in between so mixture doesn’t burn on the bottom. Reduce the heat if the mixture starts to stick to the bottom. You can also add in more water if the mixture has thickened too much. (No boil cook abit faster and regular depending on the brand and your stove might need a few extra minutes. )
- Once the lasagna sheets are cooked, taste and adjust salt and flavor, mix in the spinach and stir. Remove from heat and cover, let sit for 3 minutes to allow spinach to wilt
- Top this with the reserved caramelized onion mixture, some red pepper flakes (optional) and serve warm. Serve with garlic bread or any side dish of choice
Notes
- For a nut-free sauce, substitute soaked cashews with firm or silken tofu as a base.
- To make the sauce soy-free, use pumpkin seed alfredo instead of cashew-based sauce.
- Gluten-free versions can be made using gluten-free lasagna or pasta sheets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 11g | 22% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Sodium | 561mg | 23% |
| Potassium | 485mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 987IU | 20% |
| Vitamin C | 6mg | 7% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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