Servings
Font
Back
Vegan Pesto Skillet Lasagna
5 from 39 votes

Vegan Pesto Skillet Lasagna

Vegan Pesto Skillet Lasagna uses broken lasagna noodles cooked together with mushroom sauté, a herbed broth sauce, nutritional yeast, and layers of vegan cheeses and pesto in a single skillet. The mushrooms add savory depth while the pesto infuses fresh basil flavor, resulting in a creamy, herbaceous pasta dish with tender noodles and melted vegan cheese.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 2
Calories: 698 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1/3 to 1/2 cup pesto divided, you can make my pesto or get a store-bought one (for the recipe see notes, of choice
For the mushrooms:
  • 2 teaspoons neutral cooking oil generic cooking oil
  • 2 garlic cloves
  • 1/4 cup onion white, chopped
  • 16 oz mushroom 2 cups or more, thinly sliced
  • 2 tbsp green onion chopped
  • 1/4 tsp black pepper
  • 1/4 tsp pepper flakes
  • 1/8 tsp salt
  • 1/4 cup broth or 2 tbsp white wine
For the sauce:
  • 2 ½ cups broth or water
  • 1 tbsp nutritional yeast or 1 teaspoon miso
  • 1/2 tsp thyme dried
  • 1/2 tsp oregano
  • 1/2 tsp onion powder
  • 1/2 tsp prepared mustard or Dijon mustard
  • 2 tsp ketchup optional
  • 1/2 tsp salt use less if using salted broth
  • 6 lasagna noodles broken into pieces, no-boil broken into pieces or 5 regular noodles
  • 1/4 cup vegan mozzarella
  • 3 tbsp pesto from above
  • 1/4 cup vegan parmesan cheese
  • pesto for garnish, remaining pesto
  • pepper flakes for garnish, remaining pesto

Instructions

    Cup of Yum
  1. Make the pesto if you haven’t already and set it aside.
  2. Cook the mushrooms; Add oil to a large skillet over medium heat, add the onion and garlic and cook for 2 minutes.
  3. Note: You want to use a large skillet because we will make the lasagna in it as well. If it is too thin then the lasagna sheets tend to stick to the bottom. Hence use a thick bottom large skillet.
  4. Add in the mushrooms, green onion, salt, black pepper, and pepper flakes, and toss well. Cook for 3-5 minutes or until the mushrooms start to get golden around the edges.
  5. Then, add broth or white wine and mix well. Cover the skillet and cook for another 3-5 minutes, depends of thickness of the mushrooms
  6. Once the mushrooms are done to your preference then open the lid and remove half of the mushrooms and keep them for topping.
  7. Add broth, nutritional yeast, thyme, oregano, mustard, onion powder, ketchup, and salt.
  8. Mix really well and bring it to a boil then, add the broken lasagna noodles and press them into the broth. If there isn't enough broth, you can add in a 1/4 cup of more broth.
  9. Cover and cook for 15-18 minutes. Stir once in between at 12 minutes, and see if the water isn't evaporating too much and the noodles are not sticking to the bottom. Stir well and dislodge sticking noodles. If there are larger pieces you can break them down.
  10. Open the lid, carefully taste and adjust salt and pepper and check of the lasagna sheets  are cooked to preference. add in the mozzarella, some broth (if needed), and 3 to 4 tablespoons of pesto, and mix it in. Let it come to a boil for a minute or two. Then top it with the vegan parmesan, pepper flakes, and the remaining pesto and reserved mushrooms. Cover the lid and switch off the heat.
  11. Let it sit for 2-3 minutes for the parmesan and flavors to meld. Open the lid and it is ready to serve.

Notes

  • Use gluten-free lasagna noodles or substitute about 5 oz. pasta for gluten-free options.
  • For nut-free pesto, substitute pumpkin and hemp seeds instead of nuts.
  • To make the sauce creamier, add ½ cup cashew cream or ¼ cup vegan yogurt along with vegan mozzarella and simmer until thickened.
  • To omit onion and garlic, use zucchini or extra mushrooms and skip onion powder; add 1 teaspoon miso and 1 teaspoon dried oregano in pesto instead of garlic.
  • Omit ketchup if avoiding tomato; the sauce will still be flavorful.

Nutrition Information

Calories 698kcal (35%) Carbohydrates 84g (28%) Protein 30g (60%) Fat 26g (40%) Saturated Fat 6g (30%) Sodium 749mg (31%) Potassium 854mg (18%) Fiber 8g (32%) Sugar 9g (18%) Vitamin A 1119IU (22%) Vitamin C 9mg (10%) Calcium 289mg (29%) Iron 4mg (22%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 698

% Daily Value*

Calories 698kcal 35%
Carbohydrates 84g 28%
Protein 30g 60%
Fat 26g 40%
Saturated Fat 6g 30%
Sodium 749mg 31%
Potassium 854mg 18%
Fiber 8g 32%
Sugar 9g 18%
Vitamin A 1119IU 22%
Vitamin C 9mg 10%
Calcium 289mg 29%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.