Easy Vegan Skillet Lasagna

4.98 from 35 votes

Easy Vegan Skillet Lasagna

Vegan Skillet Lasagna Bolognese – a vegan spin on classic Italian Meat Lasagna cooked on the stove! No baking required, no bechamel sauce either! An easy One Skillet pasta dinner your family will love! Gluten-free option included.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Italian

Keyword: skillet lasagna recipe, vegan lasagna recipe

Servings:

Author: Vegan Richa

Ingredients

For the Meat Sauce

1 teaspoon oil
1/2 cup chopped onion
2 cloves garlic minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teasoon dried basil
1 cup 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 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 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

US Customary - Metric

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

Video

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