Vegan Skillet Lasagna

This Vegan Skillet Lasagna is just like the classic but easily made in one pan! Pasta is swirled in a thick, cheesy sauce made of marinara, veggies, and plant-based crumbles.


Sauté onions, carrots, and zucchini in a large skillet.

Add the garlic and vegan crumbles to the pan. 

Break the crumbles up and cook them for 5-6 minutes until they become brown and warmed through.

Pour in the marinara, crushed tomatoes, water, and seasoning. Bring this to a boil.

Break the lasagna noodles into 2 inch pieces. It's okay if they break into smaller pieces.

Push them down into the sauce or scoop some of the vegan meat sauce over the pasta.

Stir every few minutes as this cooks (covered).

Once the noodles have softened a little and become bendable, stir in most of the vegan mozzarella shreds and vegan ricotta.

When the cheese is spread throughout the lasagna, stir in a handful of spinach. 

Then top the lasagna with dollops of vegan ricotta and the rest of the vegan mozzarella.

Tightly cover the pan again and cook it for 10 more minutes. Enjoy!

Click the link below for the full recipe and other helpful tips!

Subscribe to receive more delicious vegan recipes!