Vegan Meat Lasagna made in one skillet – a vegan spin on classic Italian Lasagna cooked on the stove! No baking required! An easy One Skillet pasta dinner your family will love! Gluten-free option included.
Pasta lovers, this easy Vegan One Skillet Meat Lasagna is going to be a new fave dinner for you. I’m obsessed with one skillet dinners like this Stovetop Lasagna! Easy preparation and quick clean up – check and check. This vegan spin on classic lasagna bolognese makes the perfect weeknight meal. It is family-friendly, uses just 1 skillet, and is ready to eat in about 45 minutes!
Preparing Lasagna on the stovetop is a lot quicker than making a regular lasagna in the oven and there will be way fewer dishes to clean than with a traditional lasagna as we skip the bechamel part. This also means that there is no layering needed which cuts down on prep time dramatically. Those lasagna sheets just go in with all the other ingredients. All the other ingredients being simple pantry staples like marinara sauce, Italian herbs, onions and garlic. After the popular French onion skillet lasagna and the spinach Alfredo skillet lasagna, this is your classic red sauce and meat skillet version!
If vegan meat crumbles or veggie crumbles aren’t your thing, you can easily substitute with cooked lentils. I prefer the crumbles as they make the dish feel like totally authentic Italian comfort food, but both options work nicely.
MORE VEGAN SKILLET LASAGNA OR PASTA RECIPES:
- French onion skillet lasagna
- Spinach Alfredo skillet lasagna
- Butter Chicken lasagna bake or skillet
- Vegan Lemon Asparagus Pasta
- Creamy Mushroom Spinach Pasta
Easy Vegan Skillet Lasagna
Ingredients
For the Meat Sauce
- 1 teaspoon oil
- 1/2 cup (80 g) chopped onion
- 2 cloves garlic minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teasoon dried basil
- 1 cup (82.09 g) veggie crumbles or other veggie meats of choice, ot chopped up vegan sausage, or use a mix of 3/4 cup of cooked brown lentils and 1/4 cup of coarsely crushed walnuts
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon pepper flakes
- 1-2 tsp balsamic vinegar
- 1/4 teaspoon salt
- 18 oz (510 g) marinara sauce or pasta sauce
For the rest of the lasagna
- 5-6 Regular lasagna noodles, broken 7 noodles if you're using no boil
- 2 cups (500 ml) water or broth 2 1/2 cups for saucier
- 1/2 tsp salt
- 1 cup or more of vegan cheese shreds or use a cup of my cashew mozzarella.
- 1 cup chopped spinach optional
Instructions
- Heat a large skillet** over medium heat, add oil, then add in the onion, garlic, mix in, and cook until the onion is translucent, then add in the herbs, crumbles, fennel seeds, balsamic and salt, and mix in.
- Cook until the crumbles are golden on the edges, 3-5 minutes.
- Remove half of the crumbles from the skillet, to add later, then add in the pasta sauce, and mix in.
- Cook for 2 minutes to heat through, then add in the water, salt, and mix in.
- Break lasagna noodles and add them into the mixture, and press, so that all the lasagna noodles are covered in the water/sauce mixture. Cover and cook for 15-20minutes, or until the lasagna noodles are cooked to preference. Stir once in between. If your noodles are sticking to the pan or the sauce is thickening too much, add in 1/2 cup hot water and mix in.
- Open the lid, check the noodles and taste for salt and adjust, add in spinach if using and fold in. Then sprinkle the rest of the veggie crumbles, and top it with the vegan cheese, cover, and cook for another 2-4 minutes, to melt the cheese
- Open the skillet, switch off heat, garnish with pepper flakes and fresh basil, and serve
Notes
- ** Use atleast a 12 inch skillet, thick bottom and a good nonstick
- For a different veggie meat, use 3/4 cup of cooked lentils, mixed with a 1/4 cup of coarsely crushed walnuts, and add a tsp more italian herbs to the mixture.
- This can easily be made Gluten-Free with Gluten-Free lasagna noodles.
- Use my cashew mozzarella on top for variation
- Noodles sticking to pan: this could happen because of either of below: uneven heating stove( coils), thicker pasta sauce, faster evaporation or cooking (stoves and pans vary). Check midway and stir well. Check again after 15 mins and stir and add more water if needed.
Nutrition
Ingredients:
- lasagna noodles – boil or no-boil are both ok. If using no-boil, use 7
- We start the meat sauce off with sauteed onions and garlic – add as much garlic as you want here
- thyme, fennel seeds, red pepper, oregano and basil are my favorite herbs and spices to add to pasta sauce
- veggie crumbles or vegan meat substitute. You can use other veggie meats of choice, or use a mix of 3/4 cup of brown lentils and 1/4 cup of coarsely crushed walnuts
- balsamic vinegar adds both acidity and sweetness
- I make my vegan ragu with a jar of marinara sauce
- vegan cheese shreds are a must in this recipe. You can also use a cup of my cashew mozzarella
Tips & Variations:
- For different veggie meat, use 3/4 cup of lentils, mixed with a 1/4 cup of coarsely crushed walnuts, and add a tsp more Italian herbs to the mixture.
- This lasagna can easily be made gluten-free with gluten-free lasagna noodles.
- 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
- While the lasagna is cooking, you might want to dial down the temperature a bit. It’s best to reduce the heat to medium or medium low to allow for even cooking.
How to make Vegan Meat Lasagna on the Stovestop
Heat a large skillet over medium heat, add oil, then add in the onion, garlic, mix in, and cook until the onion is translucent, then add in the herbs, crumbles, fennel seeds, balsamic and salt, and mix in.
Cook until the crumbles are golden on the edges, 3-5 minutes.
Remove half of the crumbles from the skillet, to add later, then add in the pasta sauce, and mix in. Cook for 2 minutes to heat through, then add in the water, salt, and mix in.
Break lasagna noodles and add them into the mixture, and press, so that all the lasagna noodles are covered in the water/sauce mixture. Cover and cook for 14-17 minutes, or until the lasagna noodles are cooked to preference. Stir once in between.
Open the lid, check the noodles and taste for salt and adjust, fold in the spinach if using, then sprinkle the rest of the veggie crumbles, and top it with the vegan cheese, cover, and cook for another 2-4 minutes, to melt the cheese.
Open the skillet, switch off heat, garnish with pepper flakes and fresh basil, and serve.
How to store:
Store leftover lasagna in an airtight container in the fridge. Refrigerated it will stay good for to 3 days. It will thicken as the pasta soaks up more liquid so add jn some broth or wine while reheating.
KJ
Absolutely delicious and easy! My family enjoyed every bite.
Vegan Richa Support
Wonderful!
Cathy
Great meal and easy to cook for very hungry skiers, with limited utensils. Australia.
Vegan Richa Support
Nice to enjoy in the Outback, thanks!
Jessica
Followed exactly, and it turned out excellent. Will definitely make again.
Vegan Richa Support
Success!!
MP
My first time to try one of your recipes and a nice intro to now have me binge on you. Amazing, so much flavour. I used tempeh ‘mince’ and it worked so well in this.
Relatively easy and quick to pull together which is always welcome. Leftovers reheated well in microwave for lunch today too!
Vegan Richa Support
welcome, great to hear
Dk
Hi Richa, love the recipe, can’t wait to try. Pasta/lasagna usually needs to be cooked in boiling salted water prior to adding spices/meat etc. I didn’t see that step here. I don’t need to pre cook lasagna. Just break and add the raw lasagna? Thank you!
Richa
No the dry lasagna sheets get cooked in the sauce directly. See video for this recipe here https://youtube.com/shorts/tuCyuoGRqbA?feature=share
Jenny
Wow! I used TVP and it turned out fantastic! I also used rosemary instead of oregano because I had it on hand and it was great. My husband loved it and he is a real meat lasagna aficionado so thank you! I’m so impressed with all your recipes. so much flavor!!
Vegan Richa Support
yummy
Jenny Dandenault
Delicious! Fast! Easy!
If you haven’t made this you’re missing out! 🤤
Vegan Richa Support
get right on it!
Jennifer Hemphill
Wonderful and easy recipe. I used tomato passata sauce, i was too lazy to make marinara sauce or go to the store. The sauce ended up so thick with vegan mozzarella, this is definitely a comfort food and so easy in one pot!!! Thank you!
Vegan Richa Support
Whatever works sometimes! still homemade
Yovanka
So easy to make. And so flavourful. The whole family agreed it was one of our best dinners. I also made a cashew mozzarella from Vegan Richa and it was out of this world.
Richa, I cook from your books and the webiste all the time. Thank you for your amazing recipes! I cannot wait for the new book!
Vegan Richa Support
that is so sweet. I’m glad you’re excited for the new book!
Annick Cottom
This has become a firm favourite in our household. Delicious and so easy.
Vegan Richa Support
Excellent
Izzy
Hi.
I have dried soya mince. Do I rehydrate as normal beforehand or just add it in dry?
Looks awesome!
Thank you 😊
Vegan Richa Support
just treat as would the crumbles
Paige
I’ve made this 4 or 5 times now, and it’s now in our regular dinner rotation. Everyone loves it! Thank you for this amazing recipe 😊
Richa
Awesome!
Emily
This is so easy! I am going to make all your skillet laaagna and pasta recipes! So quick and kids love them!
Richa
Yay
Eve-Marie
This was fantastic, thanks Richa! I used a homemade cashew mozzarella and homemade baked tofu crumbles for the meat. My husband who claims not to care for lasagna was caught sneaking leftovers from the pan!
Vegan Richa Support
Excellent
Jen
I love all of your skillet lasagna recipes, and this one is no exception. So easy and so flavorful due to all the spices. Love the fennel seeds. I used a combination of Italian Tofurkey sausage and crumbles and added extra spinach.
Vegan Richa Support
great to hear! i love fennel also
Tamar
Hi Richa, I made both versions last night. The only problem was that the lasagna noodles kept on sticking to the pan, requiring me to constantly stir… Otherwise it was tasty, even though I’m not sure it’s less time consuming than ordinary lasagna.
Richa
It’s probably the pan. Use a thick bottom and good non stick pan and add a bit more liquid 2/4 to 1/2 cup more
Lisette
I saw this post and had to make it straightaway… and we loved it! Simple, easy, hearty, and tasty! I made it with the lentil crumbs and your cashew cheese and thought it was perfect. Thanks for the recipe.
Richa
Awesome
jill bradley
To use the lentil/walnut alternative, is that 3/4 cup cooked or dry lentils?
Richa
Cooked
JOHN F SUTTON
Are “veggie crumbles” the same or similar to soy curls?
Richa
No they are like ground meat sub. They have various names based on brand. You can chop up soycurls and use as well. Rehydrate Soycurls with broth then. Drain, chop into crumble size and use
Miriam
Now , it says 5-7 sheets of lasagna if using no boil, how about if using regular boiling lasagna?
Richa
5 for regular. 7 for no boil.
Manpreet
This looks so amazing, Richa. I can’t wait to try it. Do you think it would be possible to use frozen spinach in this recipe? If so, when/how would you add it during cooking?
Richa
Add it thawed where mentioned and fold in, cook for another 2 mins then add the Parmesan. 1/2 to 3/4 cup will be plenty