July 13, 2026
Easy Skillet Lasagna (Vegan)
If you’ve ever stood in your kitchen thinking, “I want lasagna, but I don’t want to make lasagna,” this Easy Skillet Lasagna is for you. Traditional lasagna is beautiful, but honestly, it’s a project. This is not. Everything cooks in a single skillet so there’s no boiling, no layering, no oven. Just a skillet full of saucy, cheesy comfort food that’s ready in under an hour!
Table of Contents
why you’ll love this recipe jump to recipe video step-by-step instructions tips and faqs more one pan recipes!Easy Vegan Skillet Lasagna – One Pan, Ready Under an Hour!
If you’ve been here for a while, you might be familiar with my One and Done Series — a collection of recipes that are made entirely in one pot or one pan and are done in under an hour from start to finish. Because let’s face it: weeknight dinners deserve to be delicious and realistic.
So many of you have fallen in love with my Skillet Veggie Pesto Lasagna and Creamy Vegan Chicken and Broccoli Skillet Lasagna, so naturally, I wanted to create a more “traditional” version that captures that classic, tomato-forward, cheesy-lasagna-comfort-food essence — so I did!
With temperatures sitting stubbornly in the triple digits, back-to-school season in full swing, and busy evenings becoming the norm, this recipe could not come at a better time. It’s everything you love about lasagna: savory, saucy, hearty, and loaded with that irresistible cheesy topping — without spending 90 minutes layering, boiling and baking. You break the noodles right into the pan, let them simmer in marinara and broth, and finish it all off with a blanket of melty vegan mozzarella.
Grab your favorite skillet. Let’s make lasagna!
Why You’ll Love This Recipe
- One pan, one meal, one happy cleanup: Everything cooks in the same skillet. Fewer dishes = more time to relax after dinner!
- Ready in under an hour: From the moment you dice your mushrooms to the moment you sprinkle that final parmesan garnish, you’re looking at roughly 45 minutes of active cooking.
- Oven-free: When the last thing you want to do is heat up your kitchen, this stovetop method keeps things cool (and optional broiling is just that — optional!).
- Crowd-pleaser and meal-prep friendly: This reheats beautifully, making it ideal for lunches throughout the week or a make-ahead family dinner.
- Budget-friendly ingredients. Tofu, mushrooms, pantry spices, and a jar of marinara makes this a comforting meal that won’t break the grocery budget.
Step-by-Step Instructions
1. Sear the Mushrooms and Sauté the Onion:
Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Add the diced mushrooms in an even layer and cook, stirring occasionally, for 8 to 10 minutes, until most of the moisture has cooked out and they begin to brown. Add the diced onion to the pan and sauté until translucent, about 2 to 3 minutes. The onions will pick up some of that golden mushroom flavor as they soften.
2. Add the Tofu, Seasonings, and Garlic:
Add the crumbled tofu to the pan along with the Italian seasoning, garlic powder, salt, onion powder, paprika, and red chili flakes (if using). Stir to distribute the seasonings evenly. Sauté for 8 to 10 minutes, stirring occasionally, until the tofu is lightly browned and cooked through. Add the minced garlic and cook for another 1 to 2 minutes, just until fragrant.
3. Sauce Time!
Pour in the marinara sauce and vegetable broth. Use a wooden spoon to scrape up any browned bits at the bottom of the pan. Stir gently to combine everything into a rich, simmering sauce.
4. Add the Noodles, Cover, and Simmer:
Bring the mixture to a simmer. Then, using your hands, break the lasagna noodles into roughly 2-inch pieces directly into the pan. Gently stir them in, spreading everything into an even layer and submerging the noodles in the liquid as much as possible. Place a lid on the skillet, reduce the heat to medium-low, and simmer until the noodles are al dente, about 15 to 17 minutes. Stir every so often to prevent sticking and to redistribute the sauce.
Once the noodles are al dente, sprinkle the vegan mozzarella shreds evenly over the top. Place the lid back on the skillet and continue to simmer for 3 to 5 minutes, until the cheese has melted. Optional: if your skillet is oven-safe, pop it under the broiler for a few minutes for a golden, bubbly, slightly crisp top.
5. Rest, Garnish, and Enjoy!
Remove the skillet from the heat and let the lasagna rest for a few minutes. Garnish with vegan shredded parmesan and fresh minced parsley. Serve warm and enjoy!
Tips and FAQs
- Press your tofu well: The more moisture you press out of the tofu, the better it mimics a ‘meaty’ texture. Aim for at least 15 to 20 minutes of pressing, or use a tofu press if you have one. Once pressed, crumble it with your hands or a fork.
- Don’t rush the mushrooms: Cooking the mushrooms for the full 8 to 10 minutes until their moisture evaporates is key. This concentrates their flavor and prevents the finished dish from being watery. You want them golden and deeply savory before moving on, they add that extra meaty bite alongside the tofu!
- Break the noodles into manageable, roughly uniform pieces: Aim for about 2-inch shards. This ensures they cook evenly and integrate nicely into the sauce rather than lying awkwardly on top.
- Submerge the noodles as much as possible: When you add the noodles, gently press and stir them into the liquid. The ones peeking out at the surface won’t cook as quickly, so nudge them under the sauce. Covering the skillet traps steam, which helps the exposed noodle bits soften.
- Stir occasionally, but not constantly: Give the skillet a gentle stir every 4 to 5 minutes to prevent sticking at the bottom, but resist the urge to over-stir. You want the noodles to hold their shape, not break down into mush.
- Use an oven-safe skillet if you can: If you love those crispy, browned noodle and cheese edges, popping the skillet under the broiler for a few minutes at the end elevates the whole dish. Just make sure your skillet is oven-safe!
- Season generously: Tofu and mushrooms both need a lot of seasoning to deliver that savory, meaty lasagna profile. Don’t skimp on the Italian seasoning, garlic powder, paprika, and salt — they’re what make this taste like a classic meaty lasagna.
- Let it rest before serving: It’s tempting to dig in immediately (believe me), but letting the skillet sit off the heat for about 5 minutes helps everything settle and makes serving easier — the lasagna will hold its shape much better.
Can I use another type of mushroom?
Absolutely! Cremini mushrooms give a great meaty texture and earthy flavor, but button mushrooms work just fine. Other varieties such as oyster mushrooms work great in this recipe as well!
Do I need to use no-boil lasagna noodles for this recipe?
No! Regular lasagna noodles broken into pieces work perfectly fine here since they simmer in liquid. No-boil (oven-ready) noodles are convenient and tend to absorb the sauce well, but either variety gets the job done. Just ensure the noodles are submerged and covered while simmering. Note: If you sub for no-boil noodles, reduce the simmer time to 10-13 minutes.
How do I store leftovers?
Store leftover skillet lasagna in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm gently on the stovetop with a splash of water or broth to loosen the sauce.
Is this freezer-friendly?
Yes! Let the lasagna cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop over medium-low heat or in the microwave.
Can I add vegetables to this?
Definitely! Spinach, zucchini, bell peppers, or kale would all be delicious additions. Add quick-cooking greens like spinach toward the end of simmering. Firmer vegetables like zucchini or bell peppers can be added when you add the onion.
More One and Done Recipes!
A True One Pan Wonder!
Whether you’re deep in back-to-school mode, navigating a heatwave, or simply want a cozy dinner without the three-pot production, I hope this one earns a spot in your regular rotation!
If you give this recipe a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
Easy Skillet Lasagna (Vegan)
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound cremini mushrooms, diced
- 1 white onion diced
- 1 (16-ounce block) extra-firm tofu, pressed and crumbled
- 1 tablespoon Italian seasoning
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon red chili flakes, optional
- 6 cloves fresh minced garlic
- 1 24-ounce jar marinara sauce
- 2 cups vegetable broth
- 8-10 lasagna noodles (about 8 ounces)
- 6 ounces vegan mozzarella shreds
- Vegan shredded parmesan, for garnish, optional
- Fresh minced parsley, for garnish, optional
Instructions
- Heat 1 tablespoon of the olive oil in a large sauté pan over medium-high heat.
- Once the oil is hot, add the mushrooms in an even layer and cook, stirring occasionally, until most of the moisture cooks out, 8 to 10 minutes.
- Add the onion and sauté until translucent, 2 to 3 minutes.
- Add the crumbled tofu and season with the Italian seasoning, garlic powder, salt, onion powder, paprika, and chili flakes. Sauté, stirring occasionally, until lightly browned and cooked through, 8 to 10 minutes.
- Add the garlic and cook another 1 to 2 minutes.
- Pour in the marinara and broth, scraping up any brown bits at the bottom of the pan and stirring gently to combine.
- Bring to a simmer, then using your hands, break the lasagna noodles into 2”- inch pieces in the pan. Gently stir them in, spreading in an even layer and to submerging the noodles in the liquid as much as possible.
- Place a lid on the skillet, reduce the heat to medium-low and simmer until the noodles are al dente, 15 to 17 minutes. Stir every so often to prevent sticking and to redistribute the sauce.
- Sprinkle the mozzarella over the top in an even layer, 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 vegan parmesan and fresh minced parsley and enjoy!
