Smoky Skillet Lasagna with Crispy Lentils
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4
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Calories
290 kcal
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Course
Main Course
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Cuisine
Italian
Smoky Skillet Lasagna with Crispy Lentils
Description
This recipe for Smoky Skillet Lasagna with Crispy Lentils combines brown lentils cooked until crisp in a smoky seasoned pan with lasagna sheets layered and simmered in a rich sauce made from coconut milk, mushrooms, onions, and Italian herbs. The sauce thickens with added flour and is flavored with soy sauce, balsamic vinegar, garlic, onion powder, smoked paprika, and nutritional yeast, lending savory depth. Spinach and vegan parmesan finish the dish.
The cooking method involves crisping the lentils until puffy and brown, then layering them with pasta sheets and sauce directly in the skillet. This technique creates a creamy, tender lasagna with spots of crunchy, smoky lentils adding texture contrast. Smoked paprika and liquid smoke can amplify the earthy, smoky notes.
This plant-based lasagna substitutes traditional cheese and cream with coconut milk and vegan parmesan, making it suitable for dairy-free diets. It can be served as a hearty main course, complemented by fresh herbs like basil and oregano added at serving for brightness.
For dietary modifications, use gluten-free noodles and flour for gluten-free needs, or substitute cashew cream for coconut milk if coconut is avoided. Omitting soy sauce or replacing it with coconut aminos can make it soy-free. Properly draining lentils before crisping is essential to avoid excess moisture that prevents crisping.
Ingredients
For the crispy lentils:
- 3/4 cup brown lentils or canned drained, cooked
- 2 teaspoons neutral cooking oil generic cooking oil
- 1 teaspoon soy sauce or tamari
- 1 teaspoon maple syrup
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the pasta:
- 1 teaspoon neutral cooking oil generic cooking oil
- 1/2 cup onion chopped
- 3 to 4 ounces mushrooms sliced
- 1/2 teaspoon salt divided
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 teaspoons italian herbs
- 1 tablespoon all-purpose flour or use gluten-free flour
- 1 tablespoon soy sauce or tamari
- 1 tablespoon balsamic vinegar
- 1 cup water or broth
- 15 ounce coconut milk full fat, canned
- 1 tablespoon nutritional yeast
- 7 lasagna sheets or Use 5 regular lasagna sheets, broken up. Or use about 5 ounces of pasta of choice, no-boil
- 1/2 teaspoon red pepper flakes crushed
- 3 tablespoons vegan parmesan cheese
- 1/2 cup spinach thawed, frozen
For garnish:
- vegan parmesan more, fresh herbs such as
- black pepper
- basil
- oregano
Instructions
Make the crispy lentils.
- Drain the cooked lentils, let them drain for at least 15 minutes before using, so that any excess moisture dries out. You can drain it in a strainer, and then put some paper towels under the strainer to absorb any excess moisture.
- Heat a skillet over medium-high heat and then add the oil. Once the oil is hot, add the lentils to the skillet and spread them out evenly and let them cook for 2 to 3 minutes. Then, stir or flip and continue to cook them until they start to get puffy and start to crisp up on some of the edges. This can take anywhere from 5 to 8 minutes, depending on your skillet and the stove.
- Once the lentils are starting to get puffy, brown and crispy on the edges, add in the soy sauce, maple syrup, and the spices, tossing to coat the lentils really well. Continue to cook the lentils to crisp them up a bit more, another 2 minutes or so. Taste and adjust flavor, add a bit of salt, if needed, (add a few drops of liquid smoke for extra smokyness) then remove the lentils from the skillet.
Make the pasta:
- Add the teaspoon of oil to the same skillet over medium-high heat. Add the onion, mushroom, and 1/4 teaspoon salt. Mix well, and continue cook until the onion starts to turn translucent. 3-4 mins. Then, add in all of the dry spices and herbs and the flour and mix, then cook for a minute, then mix in the soy sauce, balsamic vinegar, and half the water. Mix really well, so that all of the flour mixes in and there are no lumps. Then, add in the coconut milk, nutritional yeast, and the remaining 1/4 teaspoon of salt. Mix in and bring to a boil.
- Add the broken up lasagna sheets/pasta to the skillet, remaining water, and mix and press the lasagna sheet pieces into the mixture.
- Cover the pan with a lid, and cook for 15 to 18 minutes. Stir once in between to make sure that the sheets are not sticking to the bottom. If the pasta needs more liquid, then add in another 1/2 to 1 cup of hot water.
- Once the lasagna noodles are cooked to preference, add in the pepper flakes, vegan parmesan, and spinach and mix in. Cover the lid, reduce the heat to low and simmer for 2 minutes or so, then turn off the heat.
- Then, let the skillet sit for a few minutes, open the lid, and either or transfer the lasagna into serving bowls and top those bowls with the crispy lentils or top the skillet itself with the crispy lentils and some fresh herbs, black pepper, and more vegan parmesan, and serve.
- Store: refrigerate for upto 3 days. Store the lentils separately so that they don’t absorb too much moisture from the lasagna. Reheat in the microwave or skillet
Notes
- Drain cooked lentils thoroughly and dry them before crisping to ensure a crunchy texture.
- Use gluten-free lasagna noodles and flour to make this recipe gluten-free; substitute tamari for soy sauce accordingly.
- For a coconut-free version, replace coconut milk with cashew cream made by blending soaked cashews with water.
- To make soy-free, omit soy sauce and use alternatives like coconut aminos.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 11g | 22% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Sodium | 562mg | 23% |
| Potassium | 507mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 2799IU | 56% |
| Vitamin C | 4mg | 4% |
| Calcium | 115mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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