All the best parts of traditional lasagna will make this easy vegan skillet lasagna your new go to dinner idea! One skillet, 30 minutes.
Lasagna is one of those classic comfort foods. And today we are sharing a simple but amazing twist on it! We’re making a vegan skillet lasagna.
This recipe has all the best parts of lasagna, while only taking about 30 minutes to make and you don’t have to dirty up a bunch of dishes; just one skillet is all you need!
It’s the ultimate comfort food dinner dish that we have made (and there’s been a few already) and we are so excited about this one.
We actually have had this recipe on our creation list for a long time after making our amazing vegan lasagna and know that this quicker, easier version would be a hit.
We are sure this is going to be an absolutely delicious vegan dinner idea for you and those you love.
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Frequently Asked Questions
Where do you buy vegan ricotta cheese?
We have found Kite Hill Ricotta at Whole Foods and Mom’s Organic Market, as well as our little Natural Health Grocer.
Though, we haven’t personally tried, you could also try making it yourself. Minimalist Baker has a 5 ingredient, super easy looking almond ricotta that you could try! This site also has a homemade vegan ricotta that is nut free (besides coconut).
What brands are we using?
We really recommend for the pasta sauce that you use your favorite recipe – whether that’s homemade or jarred. For a budget friendly option, we really love the Whole Foods 365 Roasted Garlic. Another option we have tried and love is Prego’s Farmers Market line.
See above for the ricotta we use.
For the shreds, we really love the taste that Violife shreds (cheddar and mozzarella give to the dish). If you don’t have Violife, we would recommend Follow Your Hearts shreds. You can also view our vegan shredded cheese taste test to learn more about different brands.
For the vegan meat crumbles, we really love the Aldi brand. We feel like they are seasoned better than others, but they also don’t carry them full time currently. When we can’t find them, we use Gardein.
For the Parmesan, the best is Violife. You can also make your own vegan parmesan.
Let us know if you have questions about any other brands!
Can I make this Top 8 Allergy Friendly Lasagna?
This one is a little tough, but still possible. We always try to include this, but you have to be aware of several different types of ingredients.
The pasta can easily be swapped with a gluten free lasagna noodle. That’s the easiest part.
Many vegan cheeses and vegan ground beef crumbles use soy and/or wheat in the ingredients.
Depending on your allergies, you may be able to find a ground “meat” and “cheese” product that doesn’t have your specific allergies listed.
You could also swap the vegan ground meat with mushrooms or lentils to make sure it’s allergen friendly. You may need to adjust seasonings if adding something that isn’t seasoned already.
You also need to be aware and remember to get safe spaghetti sauces. Even regular or traditional sauces sometimes contain cheese.
Can I prep this vegan dinner idea ahead of time?
Yes! You can make the recipe from start to finish and then store in the fridge in an air tight container after cooling, for up to 7 days, heating up when ready to cook.
What are other vegan pasta dishes I should try?
Pasta is one of the best comfort foods. It can easily be switched up with gluten free pasta! There are so many options today!
Obviously if you like lasagna, you should try our traditional vegan lasagna.
Some of our favorite vegan pasta dishes besides this amazing vegan lasagna are:
- Vegan Pizza Pasta Casserole (photos above)
- Easy Vegan Alfredo
- Zesty Vegan Pasta Salad
- Vegan Pesto Pasta with Cranberries
- Vegan Carbonara
- 10 Minute Spicy Vegan Garlic and Oil Pasta
- Vegan Broccoli and Hummus Pasta
- Lemon Garlic Pasta with Tomatoes, Asparagus and Mushrooms
- Vegan Pumpkin Pasta with Spinach and Sundried Tomatoes
- Vegan Creamy Broccoli and Chickpea Pasta
Pin this vegan skillet lasagna ahead of time:
Easy Vegan Skillet Lasagna
- 2 tbsp olive oil, divided (swap with vegetable stock if oil free)
- 10 lasagna noodles
- 3 cloves garlic, minced
- 2 tbsp vegan sofrito*
- 1/2 tsp seasoning salt
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1 package vegan beef crumbles *approximately 13oz (we use Gardein or Morningstar)
- 2 tsp vegan worcestershire sauce (we use Annie's)
- 32 oz spaghetti sauce (use your favorite brand)
- 1 15oz can fire roasted tomatoes
- 1/2 cup water
- 1/2 cup vegan cheddar shreds (we use violife) *more to taste
- 1/2 cup vegan mozzarella shreds (we use violife) *more to taste
- 4 oz vegan ricotta (we use Kite Hill)
- 4 tbsp vegan parmesan (more on top)
- 1 recipe vegan garlic bread
- To a large skillet (preferably with a lid) add 1 tbsp oil.
- Once heated, add minced garlic and saute for 1 minute until fragrant.
- Add in 2 tablespoons of vegan sofrito.* Stir together.
- Add in seasoning salt, oregano, garlic powder, dried parsley, black pepper and onion powder. Stir around and let cook for 1 minute.
- Add in the vegan beef crumbles. Mix everything around until well combined. Cook for 3-4 minutes.
- Pour in vegan worchestshire sauce, spaghetti sauce, and fire roasted tomatoes. Stir together.
- Break lasagna noodles into 2 inch pieces (okay if smaller pieces break off, just no larger pieces)
- Stir together and push all the noodles under the sauce as much as possible.
- Cover and cook, maintaining a simmer until noodles are soft and cooked throughout, checking every 5-7 minutes and stirring to ensure it doesn't burn on the bottom. About 20-25 minutes, making sure to push noodles under and recover every time.
- Stir in vegan mozzarella, cheddar and parmesan.
- Remove from heat.
- Add dollops of ricottas on top.
- Serve with more parmesan and fresh chopped basil if desired.
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