• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Comfort Food Recipes

    Spinach Alfredo Skillet Lasagna

    Published: Apr 4, 2021 by Richa 77 Comments

    Jump to Recipe   Print Recipe

    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!

    a serving of vegan alfredo spinach skillet lasagna on a blue plate

    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!

    overhad shot of a vegan alfredo skillet lasagna

    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.

    a serving of vegan mushroom spinach skillet lasagna served in a bowl with a golden fork

    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 

    Print Recipe
    4.98 from 38 votes

    Vegan Spinach Alfredo Skillet Lasagna

    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!
    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Main Course
    Cuisine: American
    Keyword: Alfredo lasagna, skillet lasagna
    Servings: 6
    Calories: 211kcal
    Author: Vegan Richa

    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

    Nutrition Facts
    Vegan Spinach Alfredo Skillet Lasagna
    Amount Per Serving
    Calories 211 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 1g6%
    Sodium 363mg16%
    Potassium 393mg11%
    Carbohydrates 26g9%
    Fiber 3g13%
    Sugar 3g3%
    Protein 8g16%
    Vitamin A 2701IU54%
    Vitamin C 11mg13%
    Calcium 53mg5%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    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!

     

    ingredients needed for making vegan skillet lasagna

    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.

    spinach and garlic sauteeing in a frying pan

    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.

    onions and mushrooms being added to a frying pan

    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.


    sauteed mushrooms and onions in a frying pan

    alfredo sauce and lasagna sheets being added to skillet to make skillet lasagna

    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.

    alfredo skillet lasagna ready to be cooked on the stove

    Once the lasagna sheets are cooked to preference, reduce the heat to low medium.

    process shot of cooked alfredo skillet lasagna

    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.

    overhead shot of a black skillet with cooked lasagna noodles in vegan alfredo sauce with mushrooms and spinach

    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.

    a blue bowl filled with vegan alfredo skillet lasagna

    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.

     

     

     

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Baked Pakora (Onion Bhaji)
    German Chocolate Loaf Cake »


    ⭐️⭐️⭐️⭐️ 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! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Comment and Rating Cancel reply

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

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Jane

      January 29, 2023 at 4:47 pm

      4 stars
      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!

      Reply
      • Richa

        January 29, 2023 at 6:45 pm

        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)

        Reply
    2. Gwen

      November 19, 2022 at 3:07 pm

      Looks so good 😊 any ideas for omitting /replacing mushrooms ??

      Reply
      • Vegan Richa Support

        November 21, 2022 at 8:45 pm

        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.

        Reply
    3. Carolyn

      June 16, 2022 at 5:09 pm

      5 stars
      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!

      Reply
      • Vegan Richa Support

        June 17, 2022 at 7:49 pm

        Awesome 🤩

        Reply
    4. Nicola

      June 15, 2022 at 5:40 pm

      5 stars
      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!!

      Reply
      • Vegan Richa Support

        June 17, 2022 at 7:30 pm

        thank you so much. -wow – sounds like everyone really liked it

        Reply
    5. Lulu

      June 05, 2022 at 4:18 pm

      5 stars
      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!!!

      Reply
      • Vegan Richa Support

        June 06, 2022 at 8:43 am

        wow, thanks Lulu

        Reply
    6. Roseanne

      May 29, 2022 at 8:21 pm

      5 stars
      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.

      Reply
      • Richa

        May 29, 2022 at 8:31 pm

        The pans and stoves change the time. So definitely adjust.

        Reply
    7. Marissa

      May 28, 2022 at 12:11 pm

      This looks delicious, wondering how/if it could be adjusted in some way to make it with rice instead of pasta?

      Reply
      • Richa

        May 29, 2022 at 8:30 pm

        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. .

        Reply
    8. Terri

      April 27, 2022 at 7:39 am

      5 stars
      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!!

      Reply
      • Richa

        April 28, 2022 at 12:23 am

        Yay

        Reply
    9. Dara

      March 06, 2022 at 5:26 pm

      5 stars
      Delicious! Will have to double the recipe next time because it was enjoyed so quickly.

      Reply
      • Richa

        March 06, 2022 at 7:09 pm

        Awesome!!!

        Reply
    10. Madison

      March 03, 2022 at 6:40 pm

      5 stars
      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.

      Reply
      • Vegan Richa Support

        March 06, 2022 at 9:59 am

        Nice

        Reply
    11. Tara Foss

      January 28, 2022 at 6:55 pm

      5 stars
      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.

      Reply
      • Richa

        January 28, 2022 at 9:04 pm

        Awesome

        Reply
    12. Sahiti A

      January 22, 2022 at 1:03 pm

      5 stars
      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!

      Reply
      • Vegan Richa Support

        January 26, 2022 at 9:25 am

        great to know =) thank you

        Reply
    13. Laura

      November 26, 2021 at 9:32 am

      5 stars
      SO, so good! I love a good one pot meal. Yum.

      Reply
      • Vegan Richa Support

        November 29, 2021 at 6:10 am

        keep it simple, right

        Reply
    14. Vanessa

      October 31, 2021 at 7:30 pm

      5 stars
      This was amazing. Delicious! Prefer to a regular lasagne any day!

      Reply
      • Richa

        November 01, 2021 at 10:17 am

        Right! So much faster!

        Reply
    15. Allie

      October 24, 2021 at 4:33 pm

      5 stars
      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!!!

      Reply
      • Vegan Richa Support

        October 25, 2021 at 12:08 pm

        double basil for the win! Thanks Allie

        Reply
    16. Kim

      October 24, 2021 at 3:35 pm

      5 stars
      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!

      Reply
    17. Saiedah

      October 14, 2021 at 7:31 pm

      5 stars
      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!

      Reply
      • Richa

        October 15, 2021 at 4:27 pm

        Yay!

        Reply
    18. April

      June 23, 2021 at 4:17 pm

      Mine turned out brown and nutty, not white and smooth and i blended the cashews for quite some time. Any tips?

      Reply
      • Richa

        June 23, 2021 at 5:27 pm

        Did you use raw cashews? Also cook the mushrooms Longer so the brown mushroom juices dry up

        Reply
    19. Jessica

      May 15, 2021 at 6:04 pm

      5 stars
      I loved this!!! It was so tasty!!

      Reply
      • Richa

        May 15, 2021 at 7:29 pm

        Yay!

        Reply
    20. Alex

      May 10, 2021 at 7:23 pm

      5 stars
      Amazing! I recently gave up dairy and it has a nice taste without the guilt of eating a high fat alfredo.

      Reply
      • Vegan Richa Support

        May 11, 2021 at 5:24 pm

        yay!!

        Reply
    21. Jennifer

      May 10, 2021 at 5:48 pm

      5 stars
      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!!

      Reply
      • Richa

        June 23, 2021 at 4:49 pm

        ❤️❤️❤️

        Reply
    22. Cheryl

      May 08, 2021 at 7:04 am

      5 stars
      This was delicious! All 4 of us enjoyed it. Only problem was no leftovers.

      Reply
      • Richa

        May 08, 2021 at 2:47 pm

        Awesome!

        Reply
    23. Erika Barrett

      April 29, 2021 at 1:50 pm

      5 stars
      So delicious! So easy! This (and the French Onion Skillet Lasagna) will be in our monthly rotation. Thanks so much!

      Reply
      • Richa

        April 29, 2021 at 9:41 pm

        Awesome !!

        Reply
    24. Tiziana

      April 28, 2021 at 8:22 am

      5 stars
      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!

      Reply
      • Christine MacLeod

        November 20, 2022 at 4:42 pm

        5 stars
        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 💕

        Reply
        • Vegan Richa Support

          November 21, 2022 at 9:05 pm

          Haha I’m so glad to hear!

          Reply
    25. Maria Westerberg

      April 27, 2021 at 12:11 pm

      5 stars
      I made this for dinner! the whole family loved it !🤩🤩🤩👌 creamy and delicious 😋

      Reply
      • Vegan Richa Support

        April 29, 2021 at 7:54 pm

        yay

        Reply
    26. Victoria

      April 17, 2021 at 8:32 pm

      5 stars
      Everyone loved it! Another great recipe!

      Reply
    27. Sue

      April 14, 2021 at 6:16 am

      5 stars
      Richa, this was delicious. It was the perfect amount of creamy, and not pasty. Thanks for another winner!

      Reply
    28. Maureen

      April 11, 2021 at 9:00 am

      I just made this and it’s not thickening…..HELP!

      Reply
      • Richa

        April 11, 2021 at 9:49 am

        Did you substitute something? If it’s cashew based sauce then it will thicken. Just cook a few mins longer

        Reply
    29. Jo

      April 09, 2021 at 4:02 pm

      5 stars
      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!

      Reply
    30. Sal

      April 09, 2021 at 8:12 am

      5 stars
      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

      Reply
    31. Sal

      April 09, 2021 at 8:10 am

      5 stars
      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!

      Reply
    32. Reena Gokool

      April 09, 2021 at 4:49 am

      5 stars
      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. 🙂

      Reply
      • Richa

        April 09, 2021 at 8:35 am

        Awesome

        Reply
    33. Colleen

      April 07, 2021 at 5:21 pm

      5 stars
      This is so so good and easy with common pantry ingredients – perfect recipe!

      Reply
      • Richa

        April 07, 2021 at 8:07 pm

        ❤️❤️

        Reply
    34. Theresa Early

      April 07, 2021 at 3:20 pm

      5 stars
      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.

      Reply
      • Vegan Richa Support

        April 08, 2021 at 9:20 pm

        thanks for popping in ♡

        Reply
    35. Jordan

      April 06, 2021 at 1:26 pm

      5 stars
      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

      Reply
      • Richa

        April 06, 2021 at 9:18 pm

        Awesome

        Reply
    36. Paula

      April 05, 2021 at 1:16 pm

      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.!!

      Reply
      • Richa

        April 05, 2021 at 3:06 pm

        Awesome!! Do leave a rating tok!

        Reply
    37. Fran Ameri

      April 05, 2021 at 10:06 am

      5 stars
      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!!

      Reply
    38. Archana karthik

      April 04, 2021 at 7:29 pm

      Hi,
      Is there a nut free option? I don’t see any written above but it does mention it

      Reply
      • Richa

        April 04, 2021 at 7:55 pm

        See recipe notes just below the instructions

        Reply
    39. Emily

      April 04, 2021 at 5:49 pm

      5 stars
      Made this for dinner. Another winner! I added a bit more nooch and sprinkles some vegan parm on top. Sooo good

      Reply
      • Richa

        April 04, 2021 at 6:14 pm

        Yay! Awesome

        Reply
    40. Rachel Guidry

      April 04, 2021 at 5:14 pm

      I made this and some how there was no flavor, I don’t know what I did wrong.

      Reply
      • Richa

        April 04, 2021 at 5:29 pm

        Hmm maybe it needed more salt. Right amount of Salt brings out all the flavor. You can also add more nutritional yeast

        Reply
      • Richa

        April 04, 2021 at 6:13 pm

        Oh the nutritional yeast was listed as 2 tsp. It should be 2 tbsp. Also taste and adjust the sauce with additional salt

        Reply
    41. Ramya

      April 04, 2021 at 5:50 am

      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

      Reply
      • Richa

        April 04, 2021 at 6:12 pm

        Awesome! Thanks

        Reply

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa