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 recipe 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!
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!
Video
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