Easy Skillet Vegan Lasagna
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!