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This vegan lasagna has pasta, vegan meat, marinara sauce, and dairy-free cheese, all cooked in one pan for an easy meal.
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Step 1:
Blend crumbled tofu, miso, nutritional yeast, garlic, seasoning, and lemon in a processor until creamy, scraping sides as needed.
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STEP 2:
Heat olive oil in a skillet.
Sauté onion, pepper, zucchini, mushrooms for 5-7 minutes until tender. Add garlic, basil, oregano, & red pepper flakes.
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STEP 3:
Place broken lasagna noodles on veggies in skillet. Pour sauce and tomatoes over noodles, ensuring coverage. Press noodles with spoon, season with salt & pepper.
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STEP 4:
Uncover and add tofu ricotta. Cover for 3-4 mins. Uncover, top with vegan Parmesan & basil.
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STEP 5:
Reduce heat to medium and cover the skillet with a lid. Cook for 20 minutes or until noodles are cooked.
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Whip up this creamy vegan skillet lasagna in just over 30 minutes for a comforting hearty meal.
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