Vegan Spinach Alfredo Skillet Lasagna makes the perfect weeknight dinner! An easy vegan pasta recipe that is family-friendly, uses just 1 skillet, and is ready to eat in about 45 minutes!
Bubbling hot lasagna deliciousness…. Are you ready for it? Spinach Alfredo Skillet Lasagna! A satisfying one-pan meal that your whole family will enjoy! Perfectly cooked lasagna sheets cooked along with a fragrant mix of garlic, sauteed balsamic mushrooms, onions, spinach, and a dreamy cheesy vegan Alfredo Sauce – DROOL ALERT. An easy dinner fix for lovers of easy one-pot meals and no-fuss pasta dinners!
I love easy skillet lasagna recipes for their easy preparation and clean-up. Have you tried my French Onion Skillet Lasagna? Ever since I tried that recipe I knew I had to come up with another version and this Spinach Alfredo Lasagna is my new favorite -especially now that spinach is in season. But as you can make this with frozen spinach, you can prepare this easy one pot pasta dinner all year round.
MORE VEGAN PASTA RECIPES:
- Cauliflower Alfredo Spinach Artichoke Lasagna.
- Creamy Vegan Cajun Pasta
- Spinach Artichoke Pasta Bake
- Vegan Mushroom Fettucine Alfredo
- Cajun Cauliflower Pasta
- Vegan Lemon Asparagus Pasta
- Creamy Mushroom Spinach Pasta
Vegan Spinach Alfredo Skillet Lasagna
Ingredients
- 1 tsp oil
- 4 cloves garlic minced
- 6-8 ounces (170.1 g) spinach chopped spinach, or thawed if frozen
- 1/4 tsp salt
- 1/4 tsp pepper flakes
For the alfredo sauce
- 3/4 cup (96.75 g) raw cashews soaked in hot water for 15 mins, drain and use
- 1 1/4 cup (295.74 ml) broth(veggie stock) or water
- 2 tsp lemon juice
- 2 tbsp nutritional yeast
- 1 tsp Italian herbs such as thyme oregano, basil
- 1/2 tsp salt
- 1 tsp Miso
- 1 teaspoon all purpose flour or corn/tapioca starch for glutenfree
For the rest of the lasagna
- 1 tsp oil
- 1/2 cup sliced onion
- 1/2 cup (48 g) thinly sliced mushrooms
- 1 clove garlic minced
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 tsp balsamic vinegar
- 5-6 regular lasagna sheets broken into pieces, or 8 no boil lasagna sheets, or use 2 cups dried pasta such as Farfalle
- 2 cups (473.18 ml) 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.
Video
Notes
- To make the pasta nut-free, you can use my nut-free Alfredo (pumpkin seeds or cauliflower). or use 7 oz silken or firm tofu instead of cashews, like my Spinach Artichoke Pasta Bake
- Miso substitute: and to make soyfree, use chickpea miso or 1 tablespoon more nutritional yeast.
- To make this Glutenfree, use Glutenfree lasagna or pasta
- For cheesier blend in 1/4 vegan cheese of choice with the cashew blend
Nutrition
Ingredients and substitutes:
- as for the pasta you can use 6 regular lasagna sheets or 8 no-boil lasagna sheets. Or use 2 cups uncooked flat style pasta of choice. Use gluten-free, if you want.
- the best alfredo lasagna – really any white lasagna – will always have plenty of garlic, mushrooms, and spinach, so I am using that trifecta. You can omit the mushrooms if you like.
- For the alfredo sauce, we blend soaked cashews, with some broth, lemon juice, and Italian herbs. See recipe notes for Nutfree options
- Nutritional yeast and miso paste add the “cheesy” flavor to our vegan alfredo. To omit nutritional yeast, double the miso and leave out the yeast
- A touch of balsamic vinegar adds both sweetness and acidity when sauteeing the mushrooms – a great addition!
Tips:
- This skillet lasagna 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
- If you do not have miso, add more nutritional yeast – the same goes the other way round.
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 water has dried out, but the spinach still has its vibrant color.
For the vegan white sauce (alfredo 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.
Now, 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 lasagna sheets, the water or broth, and about 3/4 of the blended alfredo sauce, and mix in to cover the skillet and cook for 12-14 minutes. Stir once in between. 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.
Distribute the spinach all over the skillet, and drizzle the remaining alfredo sauce all over as well, then cover and cook for two minutes, and take off the 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.
Make-ahead instructions:
- You can make the vegan alfredo sauce ahead of time and store it in the fridge.
- If you want to speed this up even more, prepare balsamic mushrooms and spinach garlic mix ahead of time and store in a container, then continue with step 5.
Jane
In the end it was delicious. But it will not feed 6 people. Cooking the broken noodles took forever. I’m an experienced cook so I could see that was going to happen. All and all it took one and one half hours to make. Next time I will boil the noodles separately, undercook them just a little and then add them to the sauce until they are at the desired tenderness. The sauce is super tasty!
Richa
Oh no. Not sure why it would take that long. You can use broth to cook the noodles then add the sauce in the end. (Make sauce with just 3/4 cup water donuts thick cream)
Gwen
Looks so good 😊 any ideas for omitting /replacing mushrooms ??
Vegan Richa Support
Swap mushrooms with thinly sliced zucchini or yellow squash, eggplant, or other soft veggies you like. Or you can omit mushrooms entirely and make the dish otherwise as-is.
Carolyn
Just made this for dinner after seeing it on Instagram and damn, it’s good! So creamy, the perfect amount of garlic, the red pepper flakes add that little bite to it, and the broken lasagna is just luxurious. I don’t like mushrooms so I subbed in thinly sliced zucchini and it was delicious. I’ll definitely be making this again!
Vegan Richa Support
Awesome 🤩
Nicola
Wow!! This was a winner. This is why I own all 3 of your cookbooks!! We have a cashew allergy in our house so I made it with the silken tofu substitute and it worked perfectly. Only thing is that it barely fed 3 of us … definitely not 6 servings in our house as a main dish. Will double it next time for left-overs and there will be many more next times!!
Vegan Richa Support
thank you so much. -wow – sounds like everyone really liked it
Lulu
This dish was AMAZING. I hate mushrooms and I loved it! So did the fam! I would definitely double the recipe to feed a family of 5. Two of our kids weren’t home and thank goodness because there would have been a fight! Thanks for such an awesome recipe!!!
Vegan Richa Support
wow, thanks Lulu
Roseanne
Everyone loved it. The sauce was so rich, quite extravagant! Took much longer to cook the pasta than stated in recipe. I also think I’ll add .5 tsp of onion powder to the sauce for additional flavor.
Richa
The pans and stoves change the time. So definitely adjust.
Marissa
This looks delicious, wondering how/if it could be adjusted in some way to make it with rice instead of pasta?
Richa
Add 3/4 cup washed rice. Instead of using cashew cream, use 1.( cups water or broth and cook partially covered over medium low for 15 mins. Check if the rice is cooked. Make the cashew cream mixture with 3/4 cup water and add that to the rice. Bring to a simmer and continue. .
Terri
I love making your recipes so much! The ingredients are so different from my norm so I’m so interested in how it will turn out and they are just fantastic each time, this was no different. The cashew alfredo sauce is just SO SO GOOD!!
Richa
Yay
Dara
Delicious! Will have to double the recipe next time because it was enjoyed so quickly.
Richa
Awesome!!!
Madison
This is heavenly and so easy to put together!! Will be making this again and again. Im gluten free and gluten free lasagna noodles cooked up just fine.
Vegan Richa Support
Nice
Tara Foss
While mine did not look like Richa’s photos, this was spectacular! My husband said it was one of the best meals I’ve made in years. (And I cook from scratch a lot.) It’s luxurious, creamy, special.
I followed the recipe to the letter, but added peas (since for some reason I think of alfredo with peas). I suggest a longer cashew soak, and definitely do the blend/wait/blend suggestion. Makes a huge difference.
So, so, good.
Richa
Awesome
Sahiti A
My very non-vegan husband is obsessed with this! I didn’t have any miso at home but it still turned out great. Thanks Richa!
Vegan Richa Support
great to know =) thank you
Laura
SO, so good! I love a good one pot meal. Yum.
Vegan Richa Support
keep it simple, right
Vanessa
This was amazing. Delicious! Prefer to a regular lasagne any day!
Richa
Right! So much faster!
Allie
The Alfredo sauce reminded me of non-vegan (which I haven’t had in years, but even if it wasn’t the same, it was FANTASTIC) – not sure I used a whole tsp of Italian herbs; a dash of oregano and thyme and probably double-dash of basil. Significant Other doesn’t like mushrooms, so used Tofurky lightly seasoned chick’n instead, which was tasty (but will add to the calorie count). Only pasta on hand was penne, so had to increase cooking time and water amount. Richa, you are such an amazing resource!!!
Vegan Richa Support
double basil for the win! Thanks Allie
Kim
I just made this tonight and the only thing I omitted were the red pepper flakes. This was so delicious that I could have easily eaten the whole pot.. all by myself 🤣. Thank you for the Nutritional Info.. it kept me under control.. so I only ate about 1/3 of the recipe. I will be making this again soon!
Saiedah
WOW WOW WOW! This was so good!! I just finished devouring this dish and I was pleasantly surprised! The flavors are beautiful, rich and deep. The balsamic vinegar really adds a “restaurant” touch so I’m glad I didn’t skip it. I’ll be making this again for sure. Thank you!
Richa
Yay!
April
Mine turned out brown and nutty, not white and smooth and i blended the cashews for quite some time. Any tips?
Richa
Did you use raw cashews? Also cook the mushrooms Longer so the brown mushroom juices dry up
Jessica
I loved this!!! It was so tasty!!
Richa
Yay!
Alex
Amazing! I recently gave up dairy and it has a nice taste without the guilt of eating a high fat alfredo.
Vegan Richa Support
yay!!
Jennifer
Another amazing recipe from Richa! I always follow her recipes exactly, because that is how they come out the best. I don’t try to add or substitute or change things. There is no need. It is perfection the way it is written!!
Richa
❤️❤️❤️
Cheryl
This was delicious! All 4 of us enjoyed it. Only problem was no leftovers.
Richa
Awesome!
Erika Barrett
So delicious! So easy! This (and the French Onion Skillet Lasagna) will be in our monthly rotation. Thanks so much!
Richa
Awesome !!
Tiziana
This was delicious – maybe even too delicious, we ate the whole recipe just the two of us in one sitting 😅 but no regrets! It made our evening. I’m even thinking of making it again as a regular baked lasagna, it was so creamy and the flavour combo was a winner!
Christine MacLeod
Similar to many other comments, ate it all just the two of us 😆 My husband said the dish made him want more before he finished the first helping and that NEVER happens! Absolutely delicious 💕
Vegan Richa Support
Haha I’m so glad to hear!
Maria Westerberg
I made this for dinner! the whole family loved it !🤩🤩🤩👌 creamy and delicious 😋
Vegan Richa Support
yay
Victoria
Everyone loved it! Another great recipe!
Sue
Richa, this was delicious. It was the perfect amount of creamy, and not pasty. Thanks for another winner!
Maureen
I just made this and it’s not thickening…..HELP!
Richa
Did you substitute something? If it’s cashew based sauce then it will thicken. Just cook a few mins longer
Jo
This was so good! We doubled the garlic (because we do in every recipe) and added some sundried tomatoes I wanted to use up. I will make this again and again!
Sal
I haven’t made something of yours that isn’t delicious but when I seen these simple ingredients I was like no way is this going to have any flavor,… but it defiently did! It was so yummy! I wanted to finish the whole pot. It didn’t taste like alfredo, but it sure is an awesome pasta dish! thanks for sharing!
P.s. The only thing I didn’t have was balsamic vinegar so I subbed red wine vinegar with a pinch of sugar
Sal
I haven’t made something of yours that isn’t delicious but when I seen these simple ingredients I was like no way is this going to have any flavor,… but it defiently did! It was so yummy! I wanted to finish the whole pot. It didn’t taste like alfredo, but it sure is an awesome pasta dish! thanks for sharing!
Reena Gokool
I prepared this yesterday. Even without the balsamic vinegar it was yummy. My son, who is not a fan of lasagna asked for a second serving .Thanks a lot for this superb recipe. 🙂
Richa
Awesome
Colleen
This is so so good and easy with common pantry ingredients – perfect recipe!
Richa
❤️❤️
Theresa Early
This was delish. I’ve made several different vegan alfredo dishes but this one was quick and easy. I did leave out the mushroom. 🙂 Thank you.
Vegan Richa Support
thanks for popping in ♡
Jordan
Made this for lunch today and it was quick & delicious! I used whole grain fusilli and shiitakes. The scent of the mushroom / onion / garlic / balsamic vinegar was so enticing – I may make a batch of that part of the recipe to have over toast
Richa
Awesome
Paula
I just made this, it was BONKERS good!. I can’t even put it into words… next time I’ll double it so I can eat it for longer. Make. This. Dish.!!
Richa
Awesome!! Do leave a rating tok!
Fran Ameri
I made this about 2 months ago. It came out to be sooooo delicious!!! The sauce is amazing and soooo tasty! I will definitely make it again. My non vegan son also loved it! Thanks for a great recipe!!
Archana karthik
Hi,
Is there a nut free option? I don’t see any written above but it does mention it
Richa
See recipe notes just below the instructions
Emily
Made this for dinner. Another winner! I added a bit more nooch and sprinkles some vegan parm on top. Sooo good
Richa
Yay! Awesome
Rachel Guidry
I made this and some how there was no flavor, I don’t know what I did wrong.
Richa
Hmm maybe it needed more salt. Right amount of Salt brings out all the flavor. You can also add more nutritional yeast
Richa
Oh the nutritional yeast was listed as 2 tsp. It should be 2 tbsp. Also taste and adjust the sauce with additional salt
Ramya
will be making this soon i never had skillet lasagna before perfect for my after office meals everyday will dm you if i make this and let you know how it goes Thanks Ramya
Richa
Awesome! Thanks