Bright, creamy, and packed with fresh veggies, this Skillet Veggie Pesto Lasagna is a comforting meal that comes together in just one pan. With layers of broken lasagna noodles, tofu ricotta, and melty vegan mozzarella, it’s a weeknight dinner everyone will love!

Skillet Veggie Pesto Lasagna

If you’re looking for the perfect spring and summer dish that’s bright, fresh, and packed with flavor, this Skillet Veggie Pesto Lasagna is about to become your new favorite weeknight dinner! Made with tender lasagna noodles, creamy tofu ricotta, vibrant pesto, and plenty of fresh vegetables, this one-pan meal is hearty, satisfying, and so easy to make! Best of all, it comes together in under an hour — no oven required! Whether you’re looking for a simple family meal or a plant-based dish to impress guests, this skillet lasagna checks all the boxes: creamy, fresh, veggie-loaded, and absolutely delicious!

Why You’ll Love This Skillet Veggie Pesto Lasagna

✔ One-Pan Wonder: Easy cleanup and no need to turn on your oven – perfect for summer!
✔ Great Weeknight Recipe: Ready in under an hour with simple steps, making it perfect for busy weeknights.
✔ Fresh and Flavor-Packed: Loaded with vibrant veggies, zesty pesto, and creamy tofu ricotta, this dish is fresh and comforting!
✔ Perfect for Spring and Summer: The pesto and fresh veggies make it a lighter, brighter take on classic lasagna — perfect for warmer weather!
✔ Plant-Based and Protein-Packed: The tofu ricotta adds a creamy texture and a boost of plant-based protein.

How to Make Skillet Veggie Pesto Lasagna

1. Sauté the Veggies:

Heat the olive oil in a large, deep sauté pan over medium heat. Once hot, add the diced onion and sliced zucchini. Sauté, stirring often, until the onion becomes translucent and the zucchini softens, about 4 to 5 minutes. Stir in the minced garlic and cook for another 1 to 2 minutes.

2. Build the Creamy Base and Add the Greens:

Pour in the vegetable broth and vegan heavy cream. Scrape any browned bits from the bottom of the pan to incorporate extra flavor. Season with salt, pepper, and garlic powder. Gradually stir in the kale, broccoli, and peas. Cook until the spinach is just wilted, about 3–5 minutes.

3. Layer in the Noodles and Simmer:

Break the lasagna noodles into rough pieces and stir them into the pan, ensuring they’re submerged in the liquid. Cover the skillet and bring to a boil over medium-high heat. Once boiling, remove the lid, give everything a quick stir, then replace the lid, lower the heat to medium-low, and simmer for 13–17 minutes. Stir occasionally to prevent sticking, and cook until the noodles are al dente.

4. Make the Tofu Ricotta:

While the lasagna simmers, add all tofu ricotta ingredients to a small food processor. Pulse until smooth and creamy, 1–2 minutes. Taste and adjust seasonings if needed.

5. Add the Finishing Touches, Garnish, and Enjoy:

Once the noodles are tender, stir the pesto into the lasagna. Dollop the tofu ricotta on top, sprinkle the vegan mozzarella, and cover again for 3 to 5 minutes until the cheese is melty. Optional: Pop the skillet under the broiler for a few minutes for a slightly crispy top (only if your pan is oven-safe!). Remove from heat, let rest for a few minutes, and garnish with fresh parsley and vegan parmesan, if using. Serve and enjoy!

Tips and FAQs

• Make the tofu ricotta ahead of time: Save yourself time by preparing the tofu ricotta up to 2–3 days in advance. Store it in an airtight container in the refrigerator until you’re ready to use it.
• Break the noodles small: Breaking the lasagna sheets into smaller pieces helps them cook more evenly and makes the dish easier to serve.
• Broil for a golden top: If your skillet is oven-safe, broil the lasagna for 2 to 3 minutes for an irresistibly bubbly, slightly crisp top layer. And the crispy bits of lasagna noodles are (in my opinion) the best part!
• Use good quality pesto: A flavorful pesto (homemade or store-bought) really makes the dish shine!
• Don’t skip the tofu ricotta: It adds incredible richness and that cheesy texture you expect in lasagna. It’s also a good source of protein.
• Stir occasionally: To prevent noodles from sticking together or to the bottom of the pan.

Can I make this skillet veggie pesto lasagna gluten-free?

Absolutely! Just swap the lasagna noodles for your favorite gluten-free lasagna noodles.

What’s the best way to store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave with a splash of broth to loosen it up.

Is this veggie pesto lasagna skillet freezer-friendly?

Yes! Just let it cool completely, portion it into containers, and freeze for up to 2 months. Reheat gently from frozen.

Cozy, Creamy, and Veggie Packed – This Skillet Lasagna Has It All!

This Skillet Veggie Pesto Lasagna is guaranteed to become a weeknight staple! It’s easy to make, packed with fresh flavors, and just downright comforting. Don’t forget to save this recipe for those days when you need a hearty, one-pan meal that brings everyone to the table!

If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!

Skillet Veggie Pesto Lasagna

Ashley

Bright, creamy, and packed with fresh veggies, this Skillet Veggie Pesto Lasagna is a comforting meal that comes together in just one pan. With layers of broken lasagna noodles, tofu ricotta, and melty vegan mozzarella, it’s a weeknight dinner everyone will love!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Course Lunch/Dinner, Main, Main Course, Pasta, Vegan

Cuisine American, Italian-inspired

Servings 4

Ingredients

  

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Tofu Ricotta:

• 7 oz extra firm tofu, drained of excess liquid and crumbled
• 2 tablespoons nutritional yeast
• 1 TBS olive oil
• 2 tsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• ½ tsp onion powder
• ½ tsp kosher salt, plus more to taste

Ingredients:

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 1 small zucchini, thinly sliced
• 6 cloves fresh minced garlic
• 2 cups vegetable broth
• 1 cup vegan heavy cream
• 6 oz kale, stems removed and finely chopped
• 1 cup finely chopped broccoli florets
• 1 cup frozen peas
• 1 teaspoon salt, plus more to taste
• 1 teaspoon fresh cracked pepper, plus more to taste
• 1 teaspoon garlic powder
• 8 lasagna noodles
• ½ cup vegan-friendly pesto, homemade or store-bought
• ¾ cup vegan mozzarella shreds, room temperature
• Vegan shredded parmesan, for garnish, optional
• Fresh minced parsley, for garnish, optional

Instructions

 

• To make the skillet lasagna, heat the olive oil in an large sauté pan over medium heat.
• Once the oil is hot, add the onion and zucchini and cook, stirring often, until the onion is translucent and the zucchini is tender, 4 to 5 minutes.
• Add the garlic and sauté another 1 to 2 minutes.
• Pour in the vegetable broth and cream, stirring to combine and scraping up any brown bits at the bottom of the pan.
• Season with the salt and pepper, then working in batches, add the kale, broccoli, and peas stirring to combine thoroughly.
• Bring to a simmer and cook until the spinach has just wilted, 3 to 5 minutes.
• Break up the lasagna noodles and gently stir them in, using a spatula to submerge the noodles into the liquid.
• Place a lid on the skillet and bring to a boil over medium-high heat.
• Once at a boil, remove the lid and give the mixture a quick mix.
• Replace the lid, reduce the heat to medium-low and simmer until the noodles are al dente, stirring every so often, 13 to 17 minutes.
• While the lasagna is simmering, quickly prepare the tofu ricotta.
• Pulse the ingredients for the tofu ricotta in a small food processor until smooth, 1-2 minutes.
• Taste and adjust seasonings if necessary and set aside.
• Once the lasagna noodles are tender, remove the lid, stir in the pesto until combined, and dollop the tofu ricotta on top.
• Sprinkle the mozzarella over the top, place the lid back on the skillet and simmer another 3 to 5 minutes, until the cheese melts – if you’d like, you can also pop in it under your oven broiler (make sure your pan is oven-safe) until the cheese is melty and the lasagna is slightly crisped around the edges.
• Remove the skillet form the heat and let it rest a few minutes before serving.
• Garnish with fresh minced parsley and enjoy!

Video

Keyword dairy-free lasagna, one pan vegan lasagna, one pan vegan meals, quick vegan dinners, skillet lasagna recipe, skillet veggie pesto lasagna, vegan pesto lasagna, vegan skillet lasagna, vegan weeknight dinners

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