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Skillet Lasagna (Vegan)

A delicious and hearty lasagna without ever turning the oven on? I'm sold!


1-2 tbsp olive oil

1/2 onion diced

8oz mushrooms, sliced

3 garlic cloves, minced

28oz Italian style diced tomatoes

1/3 cup chopped basil

1/2 cup tomato sauce

2 tsp sugar

1 tsp salt

1/2 tsp black pepper

2 tbps nutritional yeast

8 oz or so of lasagna noodles, roughly broken and cooked

8oz of vegan ricotta, we used kite hill but you can also make it from tofu, recipe here

8oz soft mozzarella, we used Miyokos

1/4 cup of grated parmesan

1/3 cup chopped parsley


In a large , semi deep skillet heat your olive oil over medium high heat

Add in your onion

Sauté for 2-3 minutes

Add in your mushrooms and cook down for 3 -4 minutes

Add in your garlic and cook for an additional 2 minutes

Add in your crushed tomatoes, tomato sauce and basil

Mix well

Add in your sugar, salt, pepper and nutritional yeast

Cook for roughly 5 minutes

Carefully stir in your prepared lasagna noodles

Fold in your ricotta and mozzarella Cook for 3-5 minutes until cheese starts to melt

Then add in your parmesan and parsley

Stir then turn off heat

Garnish with any additional parsley

Let sit off heat for 5 minutes

Serve and enjoy


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