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Smoky Skillet Lasagna with Crispy Lentils
5 from 105 votes

Smoky Skillet Lasagna with Crispy Lentils

Smoky Skillet Lasagna uses browned lentils tossed in smoky spices as a crisp topping element paired with a creamy coconut milk-based sauce infused with Italian herbs and smoky paprika. The layered lasagna sheets cook in this savory mixture, combining mushroom and onion umami with balsamic tang and nutritional yeast for depth. This skillet dish delivers a comforting yet unique plant-based twist on classic lasagna, featuring a layered, creamy, and textured experience.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 4
Calories: 290 kcal
Course: Main Course
Cuisine: Italian

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.
    Cup of Yum
  1. 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.
  2. 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.
  3. 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:
  1. 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.
  2. Add the broken up lasagna sheets/pasta to the skillet, remaining water, and mix and press the lasagna sheet pieces into the mixture.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 290

% 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.