Vegan Skillet Lasagna

This delicious Vegan Skillet Lasagna is perfect for busy weeknights or meal prep! It tastes just like the classic lasagna, but is easily made in just one pan. Pasta is swirled in a thick, cheesy sauce made of marinara, veggies, and plant-based crumbles. Yum!

5 from 2 votes

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Bonnie - Serene Trail

Course: Main Course

Cuisine: Italian

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Calories: 391kcal

Ingredients

1 tbsp olive oil
half a medium sweet onion, diced
1 large carrot, peeled, thinly sliced
1 large zucchini, halved lengthwise then sliced
3 medium garlic cloves, minced
12-16 ounces vegan ground beef, or vegan sausage, (340g)
24 ounces jar of marinara, (680g)
15 ounces can of crushed tomatoes, (425g)
1 cup water, or vegetable broth, (237ml)
8 ounces lasagna noodles, uncooked, (227g)
1/2 tbsp Italian seasoning
1 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
1 cup vegan mozzarella, shredded, (112g)
1/2 cup vegan ricotta, or parmesan or cream cheese, (125g)
1 cup baby spinach, chopped, (30g)

Instructions

Heat a 12-inch or larger skillet over medium heat, then coat it with olive oil. Add the onions, carrots, and zucchini. Sauté them until the onions have softened (about 3-4 minutes).
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. Stir to combine everything and bring this to a boil.
Break the lasagna noodles into 2-inch pieces over the sauce. It's okay if they break into smaller, uneven pieces. Push them down into the sauce.
Cover the pan tightly with a lid or foil. This will help keep the steam in to cook the pasta. Stir every few minutes as this cooks. Make sure to scrape the bottom of the pan to keep the noodles from sticking.
If needed, add a small amount of water if it looks like it's drying out. Just add a little at a time and only if needed to prevent the meal from becoming soup-like.
Once the noodles have softened a little and become bendable (15 minutes), stir in most of the vegan mozzarella shreds and vegan ricotta.
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. During this time, the noodles will finish cooking, and the cheese on top will soften. You can also broil it for a few minutes afterwards if you want a crispy top layer.

Video

Notes

Leftovers: Transfer leftover lasagna to an air-tight container and refrigerate it for 4 days or freeze it for 2 months. Reheat it in the microwave or over the stovetop (covered) until heated through. If frozen, let it thaw in the refrigerator overnight or defrost it in the microwave first.

Nutrition

The nutritional information provided is an estimate from third-party calculations.

Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.