Feel like making a lasagna but don't want all the fuss? Try this deconstructed vegan skillet lasagna! Made all on your stovetop in 45 minutes or less. Filled with lentils and my Tofu Ricotta this skillet lasagna packs in all the flavour you want. Plus, lentils make this recipe so much thriftier than a traditional lasagna.
Big Flavour
Big Savings
Less Fuss
And Less Clean Up
Recipe Cost For Vegan Skillet Lasagna
I've teased that this recipe is much thriftier than a traditional meat-based lasagna. That is mostly due to using lentils as the main protein source instead of ground beef!
The 1 cup of dried lentils I use in this recipe swells to 2 cups of cooked lentils and costs me less than 50 cents. If I were to use 1 pound of ground beef in this recipe it would cost me around $10 Canadian.
This entire recipe, using a half batch of my easy Tofu Ricotta, costs me $10!
Another thrifty tip is to make your own vegetable broth from your frozen veggie scraps. Go to my "Nearly Free Vegetable Broth" post for instructions!
Ingredients
For the thrifty lentils you can use green or brown lentils as they both cook in a similar amount of time. I typically use dried lentils for the best savings but feel free to use canned lentils if that is more convenient. (I have a note in the recipe card for how to adapt this recipe if using canned or previously cooked lentils).
The remaining ingredients are:
- Onion
- Mushrooms (I tend to use cremini)
- Garlic
- Vegetable broth
- Marinara sauce (or your favourite tomato sauce)
- Broken lasagna noodles
- Nutritional yeast
- Spinach
- Fresh basil (if you have it!)
And for the cheesy element... my Simple Tofu Ricotta.
Feel free to use a store-bought cheese or cheese substitute of your choice but I highly recommend trying this 5 minute tofu ricotta.
Typically, I make this tofu ricotta in my blender to achieve a smoother texture. However, to avoid cleaning my blender I have been known to just crumble the tofu with a fork or clean hands and stir in the seasonings. The texture won't be as smooth and the seasonings won't be as thoroughly combined but it will still be tasty.
Method
As the name suggests, this recipe is made all in one skillet. The skillet does matter though.
You will need to use a large and deep skillet or sauté pan for this recipe, ideally with a lid. Mine is 12 inches wide and 3 inches deep. A cast iron skillet that is around 2.5 inches deep will work well. (If your skillet does not have a lid I have instructions for how to make this recipe using pre-cooked lentils in the notes section of the recipe card).
Essentially you will:
- Sauté onion, mushrooms, and garlic.
- Then add broth and lentils to cook for 10 minutes.
- Next you will add marinara sauce and the broken lasagna noodles to cook for 10 minutes.
- And finish it off by stirring in nutritional yeast, half of the tofu ricotta and spinach.
- Garnish the top with the remaining tofu ricotta and fresh basil.
If you want to add fresh basil into the lasagna you can replace up to ¼ cup of the spinach with basil.
Make sure to serve this vegan skillet lasagna with my Easiest Vegan Garlic Bread and Caesar Salad.
Let me know in the comments below how you like this one and when you are in the mood for a more traditional baked lasagna... I have you covered with my Simple Vegan Lasanga.
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Vegan Skillet Lasagna with Tofu Ricotta
- Total Time: 45 minutes
- Yield: 4 - 6 servings 1x
- Diet: Vegan
Description
A delicious deconstructed vegan skillet lasagna. Less fuss than a traditional lasagna but all the flavour & made in one skillet!
Ingredients
- ½ tbsp olive oil
- ½ small yellow onion, diced
- 2 cups mushrooms, chopped
- 1 tbsp tamari or soy sauce
- 6 cloves garlic, minced
- 1 cup dried green lentils, rinsed (can use brown lentils & see notes if using pre-cooked)
- 4 cups vegetable broth (homemade for best savings)
- 2 cups marinara sauce
- 250 g broken lasagna noodles (about 10 sheets)
- 1 ½ tbsp nutritional yeast
- ½ batch Tofu Ricotta (or shredded cheese of choice)
- 1 ½ cups spinach, packed
- Fresh basil, to garnish
Instructions
- Use a large and deep skillet or sauté pan, ideally with a lid, for this recipe. Mine is 12 inches wide and 3 inches deep. A cast iron skillet that is around 2.5” deep will work well. *If your skillet does not have a lid see the notes for instructions on how to make this recipe using cooked lentils.
- Heat a dash of olive oil in your skillet over medium low heat. When the oil is hot, sauté the onion, seasoned with salt and pepper, for 2-3 minutes until softened and fragrant.
- Add the chopped mushrooms and tamari or soy sauce. Cook for 3-5 minutes until the mushrooms have softened.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add the rinsed lentils and 3 cups of the vegetable broth. Cover, bring to a boil, reduce to a simmer and cook for 10 minutes.
- *If you are making a half batch of my 5 minute tofu ricotta recipe you can blend or mash the ingredients now. I like to stir a tablespoon or two of fresh basil into the “ricotta” for this recipe.
- After 10 minutes, the lentils will be half way cooked. Add the remaining 1 cup vegetable broth, 2 cups marinara sauce, and the broken lasagna noodles. Cook, covered, for another 10 minutes at a low boil stirring occasionally to ensure the noodles are not sticking to the bottom. After 10 minutes the lentils and noodles should be mostly tender.
- Stir in the nutritional yeast, half of the tofu ricotta, and the spinach. Cook for an additional 5 minutes until the noodles and lentils are soft. *If the noodles or lentils aren’t fully cooked to your liking you can add more broth or sauce to continue cooking them for a few more minutes. Sometimes even turning off the heat and putting the lid on for a few minutes will be enough to finish cooking them through.
- Dollop or crumble the remaining tofu ricotta on top (or sprinkle with shredded cheese if using) and just before serving, garnish with fresh basil. Serve with my Easiest Vegan Garlic Bread and Vegan Caesar Salad.
Notes
Approximate Cost: $10 Canadian using a half batch of my tofu ricotta recipe and my homemade broth. Using store-bought liquid broth could increase my cost by about $3. The lentils in this recipe cost me less than 50 cents compared to around $10 for 1 pound of ground beef! Even canned lentils only cost me $1.99.
If your skillet does not have a lid or if you would just prefer to use canned or previously cooked lentils, you will need 2 cups of cooked green or brown lentils (one 540 ml can). Sauté the onion, mushrooms, and garlic as the recipe outlines. Then add 2 cups (473 ml) of vegetable broth, 2 cups of marinara sauce, and the broken lasagna noodles. Cook the noodles for 10 minutes, stirring occasionally to ensure they don’t stick. Then add another ½ cup (118 ml) marinara sauce, the cooked lentils, nutritional yeast, ricotta, and spinach. Cook for an additional 5 minutes until the noodles are cooked and everything is warmed through. Garnish with the remaining ricotta and basil.
To avoid using a blender for my Tofu Ricotta recipe, feel free to crumble the tofu with a fork or clean hands. Simply stir the remaining ingredients in. The texture won't be as smooth and the seasonings won't be as thoroughly combined but it will still be tasty. (And you won't have a blender to wash)!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian Inspired
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