Easy Vegan Skillet Lasagna

Plant Based

Consciously-Vegan.com

This easy skillet vegan lasagna features layers of pasta, vegan meat, marinara sauce, and dairy-free cheese, all cooked in one skillet for a fuss-free meal.

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.

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 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

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.

Reduce heat to medium and cover the skillet with a lid. Cook for 20 minutes or until noodles are cooked.