Easy Vegan Skillet Lasagna

This vegan skillet lasagna is one of my go-to meals for a comforting mid-week dinner that you can prepare in just over half an hour. The tofu ricotta adds a gorgeous creamy texture, and the fresh tomato sauce and pasta are great in combination with the tasty vegetables. Top with vegan parmesan cheese and fresh herbs to finish off this delicious, creamy vegan skillet lasagna.

How To Make Vegan Skillet Lasagna

  1. To make this vegetable lasagna, heat olive oil, onion, pepper, zucchini, and mushrooms in your large skillet for 5-7 minutes. Then add dried herbs, garlic, and red pepper flakes.
  2. Add broken lasagna noodles over the vegetable mixture and cover with marinara sauce and a can of tomatoes, ensuring all the pasta noodles are covered. Season with salt and pepper.
  3. Cover the ingredients in the skillet and cook for 20 minutes.
  4. Meanwhile, prepare your creamy tofu ricotta. My other vegan lasagna recipe with vegan chorizo, butternut squash, and spinach also uses the delicious homemade tofu ricotta. If you try both these recipes, please send me a DM on Instagram to let me know which recipe is your favorite!
  5. Add your tofu ricotta, replace the lid and cook for a further 3-4 minutes.
  6. Finish with vegan parmesan cheese and fresh basil and serve!

Homemade Marinara Sauce

As this vegan skillet lasagna recipe has a pretty long ingredients list, I have opted for a ready-made tomato sauce to save hassle in the kitchen. One of my favorite brands is Rao’s Homemade, as they keep the ingredients list short and simple without any added sugar. However, you may wish to make the marinara sauce for a fresh, more homemade feel to the best vegan lasagna.

How to make the homemade marinara sauce:

  1. Heat 3-4 tablespoons of olive oil on medium heat in your skillet, add about one-third to half a bulb of garlic cloves (minced), and stir the garlic, so it doesn’t burn.
  2. Add a large 24-28oz can of tomatoes (San Marzano Italian tomatoes are the best option) and 1 cup of water to the skillet and stir.
  3. Add a dash of chili flakes and one teaspoon of salt, and stir.
  4. Add a handful of fresh basil and stir. Allow the sauce to simmer for about 15 minutes.
  5. Taste test! Add more herbs, salt, or chili flakes if needed.

Why Is Skillet Lasagna Is Sometimes Better Than Traditional Lasagna

Although all-vegan lasagna is good lasagna, sometimes a skillet lasagna is preferable over a more traditional lasagna in the oven. This vegetable lasagna recipe only needs just over half an hour to cook, unlike oven lasagna recipes which can take over an hour once you cook the mince and cheese sauce on the hob, then assemble the lasagna and bake.

Not only is skillet lasagna a great option if you are tired or in a rush, but it can also be great if you have a small kitchen such as student accommodation or if you are traveling.

INGREDIENTS 

 Tofu Ricotta

  • 1 14 oz package extra-firm tofu, drained and pressed
  • 3 tablespoons nutritional yeast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 clove garlic
  • 2 teaspoons mellow white miso
  • juice of 1/2 lemon

Vegetable Lasagna

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 small red bell pepper, seeds removed and diced
  • 1 small zucchini, diced
  • 8 ounces mushrooms, sliced (halved if large )
  • 3 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon of crushed red pepper flakes
  • 8 lasagna noodles, uncooked 
  • 1 24-ounce jar marinara sauce
  • 1 15-ounce can diced tomatoes, undrained
  • Salt and black pepper to taste
  • 1/4 cup freshly grated vegan Parmesan cheese
  • 1/3 cup chopped fresh basil for garnish

METHOD

 Tofu Ricotta

  1. Add crumbled tofu, miso, olive oil, nutritional yeast, garlic, salt, pepper, and lemon to the bowl of a food processor or blender and blend until creamy, stopping to scrape down the sides as needed.
  2. Add salt and pepper to taste.
  3. Set aside

Vegetable Lasagna

  1. In a large skillet, heat the olive oil over medium-high heat. Add onion, pepper, zucchini, and mushrooms, and cook for 5-7 minutes or until the vegetables are tender. Add in the garlic, dried basil, dried oregano, and crushed red pepper flakes.
  2. Break the lasagna noodles into large pieces and place them over the vegetable mixture in the skillet. Pour the pasta sauce and tomatoes over the noodles, making sure all of the noodles are covered. You might have to use a spoon to push down some of the noodles. Season with salt and black pepper, to taste.
  3. Reduce heat to medium and cover the skillet with a lid. Cook for 20 minutes or until noodles are cooked.
  4. Remove the lid and gently top the lasagna with fresh tofu ricotta. Put the lid back on for about 3-4 minutes. Remove the lid and garnish with vegan Parmesan cheese and fresh basil.
  5. Enjoy!
Vegan Lasagna Recipe

Easy Skillet Vegan Lasagna

Course Main Course

Ingredients
  

Tofu Ricotta

  • 1 14oz package extra-firm tofu  drained and pressed
  • 3 tbsp nutritional yeast
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 garlic clove
  • 2 tsp mellow white miso
  • juice of 1/2 lemon

Vegetable Lasagna

  • 1 tbsp olive oil
  • 1 small yellow onion diced
  • 1 small red bell pepper  seeds removed and diced
  • 1 small zucchini  diced
  • 8 oz mushrooms sliced, halved if large
  • 3 garlic cloves  minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 8 lasagna noodles uncooked
  • 1 24oz jar marinara sauce
  • 1 15oz can diced tomatoes undrained
  • Salt and black pepper to taste
  • 1/4 cup freshly grated vegan Parmesan cheese
  • 1/3 cup chopped fresh basil for garnish

Instructions
 

 Tofu Ricotta

  • Add crumbled tofu, miso, olive oil, nutritional yeast, garlic, salt, pepper, and lemon to the bowl of a food processor or blender and blend until creamy, stopping to scrape down the sides as needed.
  • Add salt and pepper to taste.
  • Set aside

Vegetable Lasagna

  • In a large skillet, heat the olive oil over medium-high heat. Add onion, pepper, zucchini, and mushrooms, and cook for 5-7 minutes or until the vegetables are tender. Add in the garlic, dried basil, dried oregano, and crushed red pepper flakes.
  • Break the lasagna noodles into large pieces and place over vegetable mixture in the skillet. Pour the pasta sauce and tomatoes over the noodles, making sure all of the noodles are covered. You might have to use a spoon to push down some of the noodles. Season with salt and black pepper, to taste.
  • Reduce heat to medium and cover the skillet with a lid. Cook for 20 minutes or until noodles are cooked.
  • Remove the lid and gently top the lasagna with fresh tofu ricotta. Put the lid back on for about 3-4 minutes. Remove the lid and garnish with vegan Parmesan cheese and fresh basil.
  • Enjoy!