Creamy Chicken and Broccoli Skillet Lasagna (Vegan)
No layering, no baking, no problem! This Creamy Chicken and Broccoli Skillet Lasagna packs all the comfort of the original, but comes together much quicker in just one pan!
Ingredients
- 4 tablespoons olive oil, divided
- 4 ounces dehydrated soy curls (about 2 ½ cups)
- 3 teaspoons garlic powder, divided
- 2 teaspoons Italian seasoning, divided
- 2 teaspoons onion powder, divided
- 1 ½ teaspoons salt, divided, plus more to taste
- 1 ½ teaspoons fresh cracked pepper, plus more to taste
- 1 small yellow onion, diced
- 1 pound (16-ounces) broccoli crowns, stems and florets separated and divided, finely chopped (about 2 heaping cups)
- 8 cloves fresh minced garlic
- 1 tablespoon all-purpose flour
- ¾ cup white cooking wine
- 3 cups vegetable broth
- 1 cup vegan heavy cream
- 10 lasagna noodles
- 1 cups vegan mozzarella shreds, room temperature, divided
- ½ cup vegan shredded parmesan, plus more for garnish, optional
- Fresh minced parsley, for garnish, optional
Instructions
- Soak the soy curls in hot water for 8 to 10 minutes.
- After the soy curls have soaked, drain and squeeze out the excess water through a fine-mesh sieve or cheesecloth.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
- Once the oil is hot, add the soy curls and season with 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon onion powder, ½ teaspoon salt and ½ teaspoon pepper, giving it a good mix to ensure the soy curls are evenly coated in the seasoning.
- Cook, stirring occasionally, until the soy curls start to crisp on the edges, 8 to 10 minutes.
- Transfer the soy curls to a plate and set aside.
- In the same pan, heat the remaining 2 tablespoons of oil.
- When hot, add the onion and finely chopped broccoli stems.
- Season with the remaining garlic powder, Italian seasoning, onion powder, salt and pepper, mixing to combine.
- Cook, stirring occasionally, until the onions are translucent, 2 to 3 minutes.
- Add the garlic and cook another 1 to 2 minutes, until fragrant.
- Sprinkle the mixture with the flour and mix well, making sure there are no clumps.
- Pour in the white cooking wine and continue to cook until most of it has evaporated, scraping up and bits on the bottom of the pan, 2 to 3 minutes.
- Slowly pour in the vegetable broth and cream, stirring to combine.
- Break up the lasagna noodles and gently stir them in, using a spatula to submerge the noodles into the liquid. Bring to a boil over medium-high heat.
- Once at a boil, give the mixture a quick mix, cover and reduce the heat to medium-low and simmer until the noodles are just barely al dente, stirring every so often, 12 to 15 minutes.
- Once the lasagna noodles are slightly tender, but not fully cooked through, remove the lid, stir in the finely chopped broccoli florets, reserved soy curls, ½ cup of the mozzarella, and the parmesan until most of the cheese melts and everything is combined.
- Sprinkle on the remaining ½ cup of mozzarella and place the lid back on the skillet and simmer another 3 to 5 minutes, until the noodles are cooked through and the broccoli is tender – 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 vegan parmesan, and enjoy!
Video
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