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    Home » Comfort Food Recipes

    French Onion Skillet Lasagna

    Published: Jan 28, 2021 by Richa 132 Comments

    Jump to Recipe   Print Recipe

    Vegan French Onion Skillet Lasagna – that’s sweet and savory caramelized onion, spinach, and vegan bechamel cooked on the stove alongside lasagna sheet pasta! No baking required! An easy One skillet dinner your family will love!

    a skillet with vegan French onion skillet lasagna topped with caramelized onions

    Dinner tonight! This Vegan French Onion Skillet Lasagna is going to be a new fave for you!

    I’m obsessed with one-pan meals like this French Onion Skillet Lasagna for their easy preparation and clean up. They make the perfect weeknight meal as this easy vegan pasta recipe is family-friendly, uses just 1 skillet, and is ready to eat in about 45 minutes!

    a bowl of vegan skillet lasagna with a golden fork

    Reasons to love this vegan skillet lasagna:

    This meal is quicker than making a regular lasagna as we do not bake it but cook it in a skillet on the stovetop. No oven required and way fewer dishes to clean than with a traditional lasagna. Plus no layering needed which also cuts down on prep time. That pasta just goes in with all the other ingredients.

    It is still going to be a little labor of love. Think of french onion soup! You have to take the time to caramelize the onions properly – it takes about 25 minutes to get them where they should be. It’s a rewarding little dinner project and best to do when you feel like spending some quality time in the kitchen.

    More vegan pasta recipes:

    • Cauliflower Alfredo Spinach Artichoke Lasagna.
    • Lasagna Bolognese
    • Lasagna Grilled Cheese. Nut-free Soy-free Vegan Recipe
    • Creamy Vegan Cajun Pasta
    • Spinach Artichoke Pasta Bake
    • Vegan Mushroom Fettucine Alfredo
    • Cajun Cauliflower Pasta 
    • Vegan Lemon Asparagus Pasta
    • Creamy Mushroom Spinach Pasta 

    overhead shot of ingredients needed for making skillet lasagna
    Creamy cheesy vegan white sauce and lots of caramelized onions, mushrooms and some spinach cooked on the stovetop alongside lasagna pasta sheets.

    Give.me.the.whole.pan. Right?

    Print Recipe
    4.98 from 49 votes

    French Onion Skillet Lasagna

    Vegan French Onion Skillet Lasagna – that’s sweet and savory caramelized onion, spinach, and vegan bechamel cooked on the stove alongside lasagna sheet pasta! No baking required! An easy one-skillet dinner your family will love!
    Prep Time5 mins
    Cook Time45 mins
    Total Time50 mins
    Course: Main Course
    Cuisine: American
    Keyword: French onion skillet, skillet lasagna, vegan lasagna
    Servings: 4
    Calories: 308kcal
    Author: Vegan Richa

    Ingredients

    Caramelized French Onions

    • 1 yellow onion thinly sliced
    • 2 Tbsp vegan butter
    • 2 cloves garlic minced
    • ½ tsp dried thyme
    • ¼ tsp salt
    • ⅛ tsp black pepper
    • 1 ½ Tbsp balsamic vinegar or 2-3 Tbsp red wine
    • ½ - 1 cup (144 g) mushrooms Thinly sliced

    White Sauce

    • ½ cup raw cashews soaked for at least 20 mins in hot water, see notes for Nutfree option
    • 1 cup (236.59 ml) broth
    • 2 tsp lemon juice
    • 2 Tbsp nutritional yeast
    • 1 tsp italian seasoning - I use a mix of oregano thyme, sage and rosemary
    • ½ tsp salt
    • 1 tsp miso
    • ⅛ tsp black pepper

    For the lasagna

    • 5 lasagna pasta sheets (5 regular or 7 no boil) broken into pieces, or use 4-5 oz any other flat pasta shape
    • 1-2 cups spinach firmly packed
    • 2 cups (473.18 ml) broth or water
    • Red pepper flakes optional for serving

    Instructions

    • Heat a skillet over medium heat then add butter with onions and cook for about 8 mins, or until onions start to look translucent
    • Add in the garlic, thyme, salt and pepper and continue to cook until onions turn a golden color
    • Add the balsamic vinegar or red wine and mix well, continue to cook until onions begin to caramelize. Remove ¾ of this mixture and save to use as garnish later
    • Add in the mushrooms and mix well, continue to cook for 1-2 minutes
    • Meanwhile make your white sauce - blend all ingredients together until smooth. Add the white sauce to the onion skillet and mix
    • Add in the broken pieces of lasagna sheets and 2 cups of broth(use the value in ingredients if you change serving size) , press down the sheets so they are completely submerged under the broth completely
    • Cover the skillet and cook for 12-15 minutes or until lasagna sheets are cooked - make sure to check for doneness and make sure to stir once in between so mixture doesn’t burn on the bottom. Reduce the heat if the mixture starts to stick to the bottom. You can also add in more water if the mixture has thickened too much. (No boil cook abit faster and regular depending on the brand and your stove might need a few extra minutes. )
    • Once the lasagna sheets are cooked, taste and adjust salt and flavor, mix in the spinach and stir. Remove from heat and cover, let sit for 3 minutes to allow spinach to wilt
    • Top this with the reserved caramelized onion mixture, some red pepper flakes (optional)  and serve warm. Serve with garlic bread or any side dish of choice

    Video

    Notes

    • To make the pasta nut-free, you can use my nut-free Alfredo. or use silken tofu like my Spinach Artichoke Pasta Bake. Use 4-5 oz firm or silken tofu instead of cashews. 
    • soyfree, use chickpea miso
    • To make the sauce without nuts and soy: use my pumpkin seed alfredo and use that sauce. 
    • To make this Glutenfree, use Glutenfree lasagna or pasta 

    Nutrition

    Nutrition Facts
    French Onion Skillet Lasagna
    Amount Per Serving
    Calories 308 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 3g19%
    Sodium 561mg24%
    Potassium 485mg14%
    Carbohydrates 39g13%
    Fiber 4g17%
    Sugar 5g6%
    Protein 11g22%
    Vitamin A 987IU20%
    Vitamin C 6mg7%
    Calcium 50mg5%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    Ingredients for French Onion Skillet Lasagna

    • lasagna noodles – obviously. You can use gluten-free.
    • for the onions, we slowly sautee white onions in vegan butter along with salt, garlic, thyme and pepper until perfectly brown. A splash of wine or vinegar helps the caramelization process.
    • some mushrooms and spinach – because any white lasagna just calls for those additions
    • For our vegan bechamel sauce we are blending cashew nuts with broth and  lemon juice. I add some nutritional yeast and miso paste to make it cheesy.

     

    a white bowl with one skillet French Onion Lasagna with spinach and vegan bechamel

     

    Tips & Substitutions:

    • This recipe is perfect for using up those broken lasagna sheets you always get at the bottom of the pack. You can also use other flat pasta of choice
    • And yes, you can make this entire thing ahead of time and reheat. Or just make the onion mix and the bechamel as part of the prep. That’s a great idea if you really want to have this on a weeknight.
    • While caramelizing the onions, spread the onions out evenly over the pan and let cook slowly, stirring occasionally.
    • Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out.

    How to Make French Onion Skillet Lasagna:

    onion slices in a black skillet

    Heat a skillet over medium heat then add butter with onions and cook for about 7-8 mins, or until onions start to look translucent

    slightly golden sauteed onion sliced in a skillet

    Add in the garlic, thyme, salt, and pepper and continue to cook until onions turn a golden color.

    garlic being added to caramelized onion slices in a skillet


    Add the balsamic vinegar or red wine and mix well, continue to cook until onions begin to caramelize. Remove ¾ of this mixture and save to use as garnish later.

    caramelized browned onion in a black skillet

    perfectly caramelized onion in a skillet

    mushrooms being added to caramelized onions in a skillet

    Add in the mushrooms and mix well, continue to cook for 1-2 minutes

    mushrooms and caramelized onion in a black skillet

    Meanwhile make your white sauce – blend all ingredients together until smooth
    Add the white sauce to the onion skillet and mix

    lasagna noodles being added to a skillet to make skillet lasagna

    Add in the broken pieces of lasagna sheets and 2 cups of broth, press down the sheets so they are completely submerged under the broth completely

    vegan bechamel sauce being added to lasagna noodles and caramelized onion is a pan

    Cover the skillet and cook for 12-15 minutes or until lasagna sheets are cooked – make sure to check for doneness and make sure to stir so the mixture doesn’t burn on the bottom. Reduce the heat if the mixture starts to stick to the bottom and makes sure to keep stirring

    overhead shot of a skillet with lasagna pasta cooking in vegan bechamel
    Once the lasagna sheets are cooked, mix in the spinach and stir. Remove from heat and cover, let sit for 3-4 minutes to allow spinach to wilt

    Top this with the reserved caramelized onion mixture, some red pepper flakes (optional)  and serve warm. Serve with garlic bread or any side dish of choice

    a black skillet with vegan French Onion Skillet

    Store refrigerated for upto 3 days. It will thicken so add jn some broth while reheating.
    You can make the caramelized onion and the blended sauce ahead of time to make this a shorter cook time dinner!

     

     

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Shelley

      March 04, 2023 at 5:45 am

      Can this be made in the oven?

      Reply
      • Vegan Richa Support

        March 04, 2023 at 5:40 pm

        definitely could, just bake like a typical baked lasagna.

        Reply
    2. Merris

      December 12, 2022 at 6:52 pm

      5 stars
      Two thumbs up. This dish reminded me of a mushroom stroganoff, absolutely delicious, rich and satisfying. I subbed corkscrew/spiral pasta.

      Reply
      • Vegan Richa Support

        December 14, 2022 at 10:31 pm

        Wonderful!

        Reply
      • Colleen

        March 06, 2023 at 3:56 pm

        5 stars
        Delicious

        Reply
        • Vegan Richa Support

          March 07, 2023 at 8:15 pm

          thank you!

          Reply
    3. Trina

      July 31, 2022 at 11:09 pm

      5 stars
      This was sooo good. I could have sworn I had lasagna noodles, so I broke up some rigatoni noddles and used those instead. The sauce is divine. I am thinking of making the sauce and thickening it up to use as a gravy.
      Thank you for great and simple skillet dish.
      Trina

      Reply
      • Vegan Richa Support

        August 02, 2022 at 12:54 pm

        nice substitution !

        Reply
    4. KAYLEE

      June 13, 2022 at 7:16 pm

      5 stars
      I made an old fashioned bechamel with oil,flour and broth, as I didn’t have cashew nuts. I added all other ingredients as provided in recipe…was delicious… will make again.

      Reply
      • Vegan Richa Support

        June 14, 2022 at 7:08 pm

        great news, thanks kaylee

        Reply
    5. Heather

      June 06, 2022 at 7:05 pm

      5 stars
      We made this for a special occasion. It is absolutely amazing how all the flavors come together! Highly Recommended.

      Reply
      • Vegan Richa Support

        June 08, 2022 at 8:45 am

        so kind of you

        Reply
    6. Sarah

      March 27, 2022 at 3:40 am

      Hi! Just letting you know the notes don’t have anything re: nut free option. I noticed because my grocery store did not have raw cashews so I was poking around for substitutions. Sadly I can’t eat soy so tofu, the most obvious sub, is out and all I have at home is raw almonds, which the internet claims can be subbed for raw cashews. Any thoughts on whether this might work? Thanks for your recipes 🙂 your cookbook is a staple in my kitchen and full of bookmarks, notes, and dog-eared pages.

      Reply
      • Richa

        March 27, 2022 at 11:42 am

        Notes have my cauliflower alfredo and pumpkin seed Alfredo linked as well as a tofu based sauce linked. Use pumpkin seeds. Almonds might stay a bit gritty. Soak them overnight and blend really well. Also add a tbsp of flour to the sauce to help thicken

        Reply
    7. Sabina

      February 28, 2022 at 4:08 pm

      5 stars
      Oh my goodness. This was amazing. I only regret not making more. My five and two year old loved it! The older one said the meal made his day a great day. And they had no issues eating their veggies this way! Thank you!

      Reply
      • Vegan Richa Support

        March 03, 2022 at 10:32 am

        oh that’s sweet, glad to hear it

        Reply
    8. Rosie

      February 19, 2022 at 5:21 pm

      5 stars
      I made this lasagna tonight and can’t speak highly enough of how good this tasted. Even the pickiest eater couldn’t resist! Not only is it easy to make but it’s bursting with flavors: creamy sauce, caramelized onions, umami filled mushrooms! The sauce is very tasty once it starts cooking with the lasagna! Who would want to make lasagna the old way when you have this no fuss recipe. Thanks Richa, for everything you do!

      Reply
      • Vegan Richa Support

        February 22, 2022 at 9:09 am

        awesome!

        Reply
    9. Shawna

      February 08, 2022 at 5:11 am

      Hello! Thank you so much for this recipe! Do you use oven ready no boil lasagna noodles or regular lasagna noodles? Thanks!

      Reply
      • Richa

        February 08, 2022 at 8:34 am

        Either work. Use 5 regular or 6-7 no boil

        Reply
    10. ROSEANNE LEWIS-MALONEY

      February 07, 2022 at 6:24 am

      5 stars
      This was a winner in my house!

      Reply
      • Vegan Richa Support

        February 07, 2022 at 1:28 pm

        yahoo!

        Reply
    11. Erin

      November 17, 2021 at 2:08 pm

      5 stars
      My boyfriend and I LOVE this recipe. We have made it three times now and think it’s our favorite recipe for pasta ever. It’s delicious and the only thing we wish is there were more and more when we are done. 🙂 Thank you for this!

      Reply
      • Vegan Richa Support

        November 18, 2021 at 4:22 pm

        wow!! that’s amazing ERin

        Reply
    12. Sofie

      November 14, 2021 at 7:02 am

      I’ve looked for miso before, but I have not ever seen it in a shop out here where I live, is there anything I can sub it for? 🙁

      I’ve had to omit it in some of your other recipies, Im probably missing out on a tonne of flavour! :/
      Big fan of your recipies, thank you so much!

      Reply
      • Richa

        November 14, 2021 at 10:10 am

        It’s adds a deeper umami flavor and deepens the cheese flavor. You can add more nutritional yeast.

        Reply
    13. Will

      September 13, 2021 at 8:48 am

      5 stars
      Love your recipies! What program do you use for nutition facts? Thanx for all your hard work and delicious meals.

      Reply
      • Vegan Richa Support

        September 13, 2021 at 12:33 pm

        feel free to rate them too =). I use this: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076

        Reply
    14. Shawna Lee

      June 26, 2021 at 5:59 am

      Hello! Does it matter if you use no boil lasagna noodles?

      Reply
      • Richa

        June 26, 2021 at 12:48 pm

        You can use either noodles. Just check earlier if they are done

        Reply
        • Shawna

          June 27, 2021 at 4:24 am

          Thank you! I am doing meal planning this week only using your recipes – I am excited to try them!

          Reply
          • Vegan Richa Support

            June 29, 2021 at 2:10 pm

            Awesome!

            Reply
    15. Elizabeth

      June 07, 2021 at 12:24 pm

      What broth did you use? Mine was crazy salty.

      Reply
      • Vegan Richa Support

        June 09, 2021 at 1:37 pm

        I lilke Pacific Foods brand and I try a little spoonfull first

        Reply
    16. Asha

      May 31, 2021 at 12:56 pm

      5 stars
      Delicious! Flavors reminded me of your spinach mushroom quesadilla recipe. Would be great with whole grain pasta like rotini. Added 1-2 sheets more lasagna than the 7.5 sheets when increasing the recipe size to 6. Will make again!

      Reply
      • Vegan Richa Support

        June 01, 2021 at 2:37 pm

        Awesome ! thank you

        Reply
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