Vegan Skillet Lasagna recipe


Lasagna in a skillet? Oh yes. Vegan skillet lasagna is so easy and delicious! Who needs an oven when you’ve got a cast-iron skillet.

The noodles cook themselves by simmering in the tomato sauce. And you can add all kinds of varied and beautiful ingredients from your kitchen to make endless variations of this recipe.

No more endless layering of ingredients. You can even sneak some cut up veggies in there that otherwise might never get eaten.

It’s also an excellent way to use those broken bits of lasagna noodles that otherwise might never find their way into a lasagna!

Serve this up with some warmed garlic bread and a side salad, and soak up the compliments while you soak up the sauce.

This recipe serves 4.

Ingredients for vegan skillet lasagna

Ingredients for the lasagna


  • 1 tbsp olive oil
  • ½ yellow onion, diced, or two shallots, diced
  • 4 garlic cloves, minced
  • 8 oz vegan ground beef substitute
  • One bell pepper (any color), cored, seeded and diced
  • 8 oz mushrooms, chopped
  • 2 cups baby spinach
  • One 24-oz jar pasta sauce, e.g., marinara
  • One 15-oz can diced tomatoes
  • 1 tsp oregano
  • ½ box uncooked lasagna noodles, broken into pieces
  • One batch vegan mozzarella (or alternatives, see below)*
  • Fresh basil (optional)

Vegan Mozzarella


  • ½ cup cashews softened in 1 cup water (overnight in cold water, or for 10 mins in hot water)
  • 3 ½ tbsp tapioca or potato starch
  • 1 tbsp nutritional yeast**
  • 1 tsp cider vinegar
  • ½ tsp salt
  • ¼ tsp garlic powder

*If you don’t want to make vegan cheese, you can use ¾ cup oat, cashew, or another vegan cream, or a can of full-fat coconut milk.

**Nutritional yeast is nothing like brewer’s yeast. It has a cheezy flavor and looks a lot like Parmesan. You can keep some extra nutritional yeast to one side and sprinkle over the top of each lasagna portion before serving, as you would Parmesan cheese.

You can read more about nutritional yeast and its nutritional benefits here.


Make the cheese first, by blending all ingredients. Pour into a saucepan and heat gently, constantly stirring, till thick (about 3 mins).

Note: You will be adding the cheese to the skillet at the end once the noodles are cooked, so if you like dollops of cheese, let it thicken fully. Otherwise, add 3 tablespoons of warm water while stirring so that you end up with more of a cheesy sauce.

Use right away as it will be spreadable. Otherwise, any leftover cheese will keep for up to 5 days in an airtight container in the refrigerator, so you may want to make double!

Now sauté the onion or shallots and the garlic in the olive oil over a medium heat for 2-3 minutes, or until the onion is soft. Add the vegan beef substitute, diced bell pepper, and mushrooms. Cook for another 5 minutes.

Add the spinach along with any salt or pepper, and cook for another minute or till the spinach is wilted.

Pour in the tomato sauce and diced tomatoes, and add the oregano and the broken lasagna noodles, stirring well so that the noodles are coated with the sauce. Reduce the heat to medium-low and simmer for 30-35 minutes, occasionally stirring to stop the noodles from sticking to the skillet. Check the lasagna noodles: they should be soft.

Stir in your cheese or nut cream, and let the mixture warm slightly for another minute.

Serve warm, dotted with fresh basil leaves, if desired.

You don’t have to use basil, but basil is a potent herb with many beneficial properties, and it tastes delicious!

Vegan skillet lasagna FAQs

How small do the lasagna noodles have to be?

There are no rules, but a good rule of thumb is to break each long noodle into about 8 pieces.

What other vegan cheese can I use?

Vegan cream cheese works well, as does vegan ricotta. Any vegan cheese that goes soft or melts is perfect.

You could even crumble in some tofu, either firm or silken if you don’t mind that it won’t melt.

Sarah Peterson – Author

Do I have to use lasagna noodles?

No, you can use dumpling noodles or penne, which will give a different texture but will taste just as good. It will then be ‘vegan skillet pasta’, but what’s in a name, right?

What other vegetables can I use?

Eggplant, carrots, peas, brussels sprouts, and kale would all work well.

Can I use gluten-free noodles?

Yes, this recipe will be fine with gluten-free noodles.


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