Quick Vegan Lasagna Skillet
70% authentic · Italian-American
A simplified, one-pan version of vegan lasagna that comes together quickly. Uses broken lasagna noodles and a creamy tofu-based ricotta for a faster, weeknight-friendly meal.
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Ingredients
- Lasagna noodles, broken into pieces8 oz
- Olive oil1 tbsp
- Vegan ground 'meat' crumbles8 oz
- Garlic, minced3 cloves
- Marinara sauce24 oz jar
- Vegetable broth1 cup
- Firm tofu, pressed and crumbled14 oz block
- Nutritional yeast3 tbsp
- Lemon juice1 tbsp
- Dried basil1 tsp
- Saltto taste
- Black pepperto taste
- Fresh parsley, chopped, for garnish1 tbsp
Steps
- 1
Preheat oven to 375°F (190°C).
- 2
Heat olive oil in a large oven-safe skillet over medium-high heat. Add vegan crumbles and cook until browned, breaking them up. Add garlic and cook for 1 minute.
- 3
Stir in marinara sauce and vegetable broth. Bring to a simmer.
- 4
Add the broken lasagna noodles to the skillet, ensuring they are mostly submerged in the sauce. Stir gently.
- 5
In a small bowl, combine crumbled tofu, nutritional yeast, lemon juice, dried basil, salt, and pepper. Mix well to create a ricotta-like mixture.
- 6
Dollop spoonfuls of the tofu ricotta mixture over the top of the lasagna in the skillet.
- 7
Cover the skillet with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes, or until noodles are tender and the top is bubbly.
- 8
Garnish with fresh parsley before serving directly from the skillet.
