Servings
Font
Back
0 from 210 votes

French Onion Skillet Lasagna

Vegan French Onion Skillet Lasagna – that’s sweet and savory caramelized onion, spinach, and vegan bechamel cooked on the stove alongside lasagna sheet pasta! No baking required! An easy one-skillet dinner your family will love!

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4
Calories: 308 kcal
Course: Main Course
Cuisine: American

Ingredients

Caramelized French Onions
  • 1 yellow onion thinly sliced
  • 2 Tbsp vegan butter
  • 2 cloves garlic minced
  • ½ tsp dried thyme
  • 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 raw cashews soaked for at least 20 mins in hot water, see notes for Nutfree option
  • 1 cup broth
  • 2 tsp lemon juice
  • 2 Tbsp nutritional yeast
  • 1 tsp italian seasoning - I use a mix of oregano thyme, sage and rosemary
  • ½ tsp salt
  • 1 tsp miso
  • 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

    Cup of Yum
  1. Heat a skillet over medium heat then add butter with onions and cook for about 8 mins, or until onions start to look translucent
  2. Add in the garlic, thyme, salt and pepper and continue to cook until onions turn a golden color
  3. 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
  4. Add in the mushrooms and mix well, continue to cook for 1-2 minutes
  5. Meanwhile make your white sauce - blend all ingredients together until smooth. Add the white sauce to the onion skillet and mix
  6. 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
  7. 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. )
  8. 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
  9. 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

  • To make the pasta nut-free, you can use my nut-free Alfredo. or use silken tofu like my Spinach Artichoke Pasta Bake. Use 4-5 oz firm or silken tofu instead of cashews. 
  • soyfree, use chickpea miso
  • To make the sauce without nuts and soy: use my pumpkin seed alfredo and use that sauce. 
  • To make this Glutenfree, use Glutenfree lasagna or pasta 

Nutrition Information

Calories 308kcal (15%) Carbohydrates 39g (13%) Protein 11g (22%) Fat 13g (20%) Saturated Fat 3g (15%) Sodium 561mg (23%) Potassium 485mg (14%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 987IU (20%) Vitamin C 6mg (7%) Calcium 50mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 308

% 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.