Vegan Spinach Alfredo Skillet Lasagna
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6
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Calories
211 kcal
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Course
Main Course
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Cuisine
American
Vegan Spinach Alfredo Skillet Lasagna
Description
Vegan Spinach Alfredo Skillet Lasagna offers a plant-based reinterpretation of a classic comfort dish using a cashew-based Alfredo sauce enriched with miso, lemon juice, and Italian herbs. Spinach is gently wilted with garlic, then combined with sautéed mushrooms and onions flavored by balsamic vinegar. The broken lasagna sheets cook in the skillet with vegetable broth and this creamy sauce, absorbing flavors and becoming tender without needing a traditional layering process.
The dish's texture is a mix of soft pasta pieces and tender vegetables enveloped in a thick, smooth sauce. The cashew blend provides creaminess, while miso paste and nutritional yeast introduce umami notes. Cooking the sauce and pasta together in one skillet streamlines preparation and cleanup.
This skillet lasagna serves well as a standalone entrée, offering both protein and vegetables in one dish. It’s a practical choice for a cozy dinner that doesn’t require assembling and baking in a traditional lasagna pan.
Notes highlight substitutions to make the recipe nut-free or gluten-free, as well as tips on adjusting the sauce's thickness and seasoning. Preparing the cashew sauce in two blending steps helps create a smoother texture.
Ingredients
- 1 tsp neutral cooking oil generic cooking oil
- 4 cloves garlic minced
- 6-8 ounces spinach chopped spinach, or thawed if frozen
- 1/4 tsp salt
- 1/4 tsp pepper flakes
For the alfredo sauce
- 3/4 cup cashew nuts soaked in hot water for 15 mins, drain and use, raw
- 1 1/4 cup vegetable broth or water
- 2 tsp lemon juice
- 2 tbsp nutritional yeast
- 1 tsp italian herbs oregano, basil, such as thyme
- 1/2 tsp salt
- 1 tsp miso paste
- 1 teaspoon all-purpose flour or corn/tapioca starch for glutenfree
For the rest of the lasagna
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 cup onion sliced
- 1/2 cup mushroom thinly sliced
- 1 clove garlic minced
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1 tsp balsamic vinegar
- 5-6 lasagna sheets or 8 no boil lasagna sheets, or use 2 cups dried pasta such as Farfalle, broken into pieces
- 2 cups water or broth
Instructions
- Add oil to a large skillet over medium heat, then add garlic and cook until the garlic is starting to turn golden, then add in the spinach, salt and pepper flakes, and mix well.
- Once the spinach is wilted, take off heat, and remove the spinach from the skillet into a bowl. For frozen spinach, just cook until the excess the water has dried out, but the spinach still has a lot of vibrant color.
- For the sauce, blend all of the ingredients until smooth then set aside. You can blend for a minute, then wait for 5 minutes, so that the blended cashews rehydrate, and then blend again, so that the mixture will be smooth.
- For the Skillet Lasagna, heat oil in the same skillet, add the onion, mushroom, garlic, salt, and pepper, and cook until the onion is golden, 6-8 minutes. Stir occasionally in between.
- Add in the balsamic vinegar, and mix in and cook for another 2 minutes. Then add your broken lasagna sheets, water or broth, and about 3/4 of the blended alfredo sauce (or add just 1/4 of the sauce for faster cooking the. Add the remaining sauce at the next step and bring to a boil), and mix in. cover the skillet and cook for 12-14 minutes. Stir once in between so the sheets don’t stick to each other . If the mixture is thickening too much, add in 2-4 tbsp more water or broth.
- Once the lasagna sheets are cooked to preference, reduce the heat to low medium. Taste and adjust salt and flavor.
- Distribute the cooked garlic spinach all over the skillet, and drizzle the remaining alfredo sauce all over as well, then cover and cook for the two minutes, and take off heat.
- Let the skillet sit for a few minutes for the alfredo sauce to thicken a bit more, then serve with some extra pepper flakes on top if you like, or some toasted bread crumbs.
Notes
- Use pumpkin seeds or cauliflower as a nut-free alternative in the Alfredo sauce or substitute cashews with silken or firm tofu.
- To make the dish gluten-free, choose gluten-free lasagna sheets or other pasta that's suitable.
- For soy-free versions, replace miso paste with chickpea miso or increase nutritional yeast by a tablespoon.
- Blend the cashew sauce in two stages, letting it rest to improve smoothness and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 363mg | 15% |
| Potassium | 393mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2701IU | 54% |
| Vitamin C | 11mg | 12% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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