Vegan Skillet Lasagna
This easy vegan skillet lasagna is a one-pot, dairy-free dinner made with lentil bolognese and creamy cashew butter.
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Servings: 4
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
Serving: 1serving | Calories: 641kcal | Carbohydrates: 100g | Protein: 28g | Fat: 17g | Saturated Fat: 3g | Fiber: 18g | Sugar: 17g
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