Vegan Skillet Lasagna
A unique, simple recipe for vegan skillet lasagna using sun-dried tomatoes and a cream sauce using just one pot!
Equipment
- Food processor optional for making the ricotta
Ingredients
Tofu Ricotta
- 1 sweet onion, diced
- 1 pckg. extra firm tofu
- 1 clove garlic
- 1 T miso paste
- 2 T nutritional yeast
- juice from half a lemon
Vegan Skillet Lasagna
- 250 g oven-ready lasagna pieces (about 12)
- 1/2 sweet onion, sliced thin
- 2 cloves garlic
- 3 T butter
- 1/4 cup flour
- 1/2 cup sun-dried tomatoes, chopped
- 3 cups plant-based milk
- 1 cup water
- 2 T nutritional yeast
- 3/4 tsp salt
- 1 handful vegan mozzerella
- 1 cup fresh spinach
- 1/4 cup vegan parmesan
Instructions
Tofu RIcotta
- If you aren't making the Ricotta, skip ahead to lasagna part. Otherwise, sautee diced onion in a little oil until translucent, for about 5 minutes.
- In the food processor, add the garlic clove and process until minced. Add the sautéed onion and the remainder of the ricotta ingredients and blitz unti it's thoroughly combined. Put it in the refrigerator until it's needed later.
Vegan Skillet Lasagna
- Put your large pan on medium heat and add the butter. Add the sliced onions and minced garlic. Cook until fragrant, about 2 minutes, making sure the garlic doesn't burn.
- Next, add the flour to the pan and stir until it's thoroughly mixed with the butter, forming a roux. Let this cook for 1 minute.
- Add the milk. water, sun-dried tomatoes, salt, nutritional yeast, and mozzarella and bring to a boil. Break apart the lasagna noodles and place into the pan, stirring until they're coated in sauce. Cover the pan and reduce heat to almost low, simmering for 15 minutes.
- When the 15 minutes are up, stir in the spinach and parmesan. Add dollops of the ricotta to the pan and simmer another 5 or so minutes, or until the noodles are thoroughly cooked. Top with a sprinkle of parmesan and chopped parsley if desired. If you like the noodles to be crispy on top, feel free to throw the pan into the oven on low broil for a minute or so to brown.
Notes
- You may use store-bought ricotta. Kite Hill, Miyoko's, and Tofutti all make vegan ricotta that is sold in the dairy section of many grocers.
- If you don't have a food processor, you can still make the ricotta, Mince the garlic, crumble the tofu into a bowl, and add the remainder of the ingredients. Stir to thoroughly combine.
- Vegan store-bought cheese is optional. The recipe will still taste amazing without it if you don't want to add it. Nutritional yeast will impart a cheesy flavor.