Skillet Veggie Pesto Lasagna
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!
Ingredients
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
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