If the thought of layering lasagna makes you sigh and reach for the takeout menu, this one’s for you! Skillet lasagna is everything we love about traditional lasagna (creamy, cozy, tomato-y goodness) minus the 37 steps and a pile of dirty dishes.
This version is 100% plant-based and made in just one pan. We’re talking hearty lentil bolognese, broken lasagna noodles, and a swirl of dreamy cashew cream stirred right in. It’s my go-to when I want comfort food that still feels nourishing. Plus, it meal preps like a dream.
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Fun fact about me: Ever since getting into meal prep, I became obsessed with one-pot meals. Some of my favorites are my 1-pan paella, cashew fried rice, and red pepper stew. But this one-pot lasagna brings it to a whole new level of ease and awesomeness!
Key ingredients and substitution
- Canned lentils: I went with a lentil bolognese to keep things simple. But you can sub the lentils with TVP crumbles (aka soy crumbles) if you want more protein. This TVP bolognese recipe works great here.
- Passata: I love a basil-flavored passata because it adds flavor while keeping the ingredients list short and simple. Marinara works too if that’s what you have.
- Vegetable broth: I usually dissolve vegetable broth powder in water (it's a lot cheaper and still adds flavor!). If you skip the broth, make sure to compensate with a pinch of salt.
- Lasagna sheets: Any dry lasagna noodles work. I’ve tested gluten-free and legume-based ones with great results. For whole wheat lasagna sheets, you might have to adjust the cooking time based on the instructions on the box.
- Cashew butter: This is my creamy, shortcut sub for bechamel. If you don’t have it, blend a 1:1 ratio of raw cashews and water. Just cook the sauce a bit longer to thicken.
Elo's tips
- Cut the veggies pretty finely. If you want a speedy alternative, use a food chopper to mince the onion, carrots, and zucchini.
- Break the lasagna sheets into approximately 4 pieces (depending on their size). They shouldn't be too small to make sure you still get that lasagna feel.
- Don't stack the lasagna sheets in the skillet, or they could stick together. Nestle them horizontally into the sauce.
- Sprinkle some homemade vegan parmesan on top if you want it extra "cheesy".
Step-by-step instructions
- Veggies: Finely dice the onion, carrots, and zucchini.
- Sauté: Heat a splash of olive oil in a deep skillet. Sauté the veggies over medium-high until soft and lightly golden (about 5-7 min).
- Cook the lasagna: Stir the lentils, passata, and seasoning into the skillet. Insert the lasagna sheets horizontally into the sauce. Cover with a lid and cook for approx. 20 minutes, or until the noodles are soft.
- Finish the lasagna: Stir in the cashew butter and nutritional yeast and let it simmer for 1 more minute until slightly thickened.
Meal prep notes
You can divide the skillet lasagna into 4 meal prep containers and store them in the fridge for 3-4 days without any issues.
Reheat it in the microwave (with an inverted plate on top–the steam helps soften the noodles) or in the oven at 300°F (150°C) until warmed through.
The recipe
Vegan Skillet Lasagna
Ingredients
- 1 yellow onion
- 1 zucchini
- 2 carrots
- 2 tablespoons olive oil
- 14 oz (400 g) canned brown lentils
- 28.5 oz (700 g) basil passata or marinara
- 8.8 oz (250 g) lasagna sheets gluten-free if needed
- 1 ½ cup (360 ml) vegetable broth I dissolve vegetable broth powder in water
- 1 tablespoon Italian seasoning or dried oregano
- ¼ cup (60 g) cashew butter or raw cashews (see notes)
- 3 tablespoons nutritional yeast
- Salt and pepper to taste
Instructions
Veggies: Mince the onion. Peel the carrots. Cut the carrots and zucchini into small dice. Alternatively, chop everything with a food chopper.
Sauté the veggies: Add the veggies to a large skillet with olive oil. Sautö for 10 minutes over medium-high heat until soft and golden.
Cook the "lasagna": Add the drained and rinsed lentils, passata, vegetable broth, and Italian spices to the skillet. Give it a good stir. Break your lasagna noodles into large pieces (I aim for 4 per sheet). Nestle them into the sauce horizontally so they’re mostly covered but not overlapping. Bring the sauce to a simmer, then cover with a lid and let it cook for 20-25 minutes, or until the noodles are tender.
Make it creamy: Stir in the cashew butter and nutritional yeast. Let it bubble for 1-2 more minutes. Adjust seasoning with salt and pepper if needed. That's it!
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Nutrition
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