Description
A delicious deconstructed vegan skillet lasagna. Less fuss than a traditional lasagna but all the flavour & made in one skillet!
Ingredients
- 1/2 tbsp olive oil
- 1/2 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 1/2 tbsp nutritional yeast
- 1/2 batch Tofu Ricotta (or shredded cheese of choice)
- 1 1/2 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
