Easy Vegan Skillet Lasagna
Short on time? This vegan skillet lasagna couldn’t be easier. It can be made to satisfy either traditional “meaty” cravings or with loaded vegetables and lentils for a WFPB twist on a classic dinner.
Equipment
- 1 Pressure cooker optional
Ingredients
Base
- 1 tbsp olive oil extra virgin
- 1 medium onion diced
- 2 cloves garlic minced
- 1 medium zucchini diced
- 1 red pepper diced
- 1 340g package Beyond Beef (or make WFPB and sub for Lentils, see Notes)
- 1 packet Taco Seasoning Use either your favourite package or spice blend shown in Notes
- 1 15oz can fire roasted diced tomatoes
- 1 15oz can tomato sauce
- ½ tsp granulated sugar
- 2 tsp basil
- ½ tsp salt
- 8 sheets lasagna noodles broken into pieces (I use whole wheat)
Vegan Ricotta
- 1 cup raw cashews
- 1 350g block of firm tofu
- ½ cup nutritional yeast
- 3 tbsp lemon juice
- 1 tsp each of: salt, basil, oregano, garlic powder
Optional Toppings
- Vegan Mozzarella (I recommend Daiya shreds)
- Fresh basil chopped, for garnish
- Vegan Parmesan
Instructions
- Pre-heat a skillet over medium heat.
- When the skillet is ready, add the oil and, once warmed, add the vegetables to the skillet. Season with salt, if desired. Sautee until softened.
- Meanwhile, prepare the vegan ricotta. Add the cashews to a food processer. Process until a fine, crumbly meal is achieved. Crumble in the tofu along with the remaining ingredients. Pulse until smooth.
- Meanwhile, to the skillet, add the Beyond Meat, crumbling into the skillet or mashing with a spatula until it is well broken apart. Cook, stirring occasionally, until browned. Add in the taco seasoning, along with 1/3 cup of water. Cook for an additional 5 minutes, stirring occasionally. *(see Notes if making WFPB)
- Now add the diced tomato, tomato sauce, sugar, basil and salt. Stir to mix and add in the broken lasagna noodle pieces. Now bring to a simmer. Continue simmering for 15 minutes, or until lasagna noodles are tender. If the pan begins to dry out too much, add more water.If using vegan mozzarella, add in the last few minutes of cooking and stir to combine.
- Remove from heat. Stir in the vegan ricotta and garnish as desired.
Notes
WFPB If making the lasagna WFPB, skip the Beyond Meat and taco seasoning blend. Instead, add ½ cup red lentils when adding the tomato sauce base. Cook for 20 minutes (or until softened), instead of 15 minutes originally called for.
No Pressure Cooker? No worries. Simply cook your rice according to package instructions in a sauce pan over the stove, adding in the butter and seasonings while the rice cooks.
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