Skillet Lasagna
Italian-Inspired
Ingredients:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, finely chopped
- 1 carrot, finely chopped
- 2 cups mushrooms, finely sliced
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- 2 tbsp tomato paste
- 1 cup tomato purée
- 1 cup water
- 8–10 no-boil lasagna sheets, broken into large pieces
- 1 cup non-dairy béchamel
- 1½ cups dairy-free mozzarella cheese
- salt and pepper to your taste
Equipments:
- Large skillet or wide pot with lid
- Knife and cutting board
- Small saucepan (for béchamel)
- Whisk
- Wooden spoon or spatula
Features:
20 minutes or less
Nutrition:
Servings 1 Calories 500 Carbohydrates 52g Fat 26g Fiber 6g Protein 13g
Monounsaturated 13g Polyunsaturated 3g Saturated 8g Trans 0g
Vitamin A 450mg Vitamin C 12mg Vitamin D 0mg
Calcium 180mg Iron 3.5mg Potassium 650mg
Cholesterol 0mg Sodium 650mg Sugar 9g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
1. Sauté the aromatics
Heat 2 tbsp olive oil in a large skillet or pot over medium heat. Add 1 small onion, 2 cloves garlic, 2 celery stalks, and 1 carrot, all finely chopped. Sauté for 5–7 minutes until soft and fragrant.
2. Cook the mushrooms
Add 2 cups sliced mushrooms and cook for 5 minutes until browned and juicy. Stir in 1 tsp Italian seasoning, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp paprika, and salt and pepper to taste.
3. Build the sauce
Add 2 tbsp tomato paste and cook for 1 minute, stirring to coat the vegetables. Stir in 1 cup tomato purée and 1 cup water. Bring to a simmer and cook for 10 minutes to let the flavors meld.
4. Add the pasta
Break 8–10 no-boil lasagna sheets into large pieces and nestle them diagonally into the sauce so they are mostly submerged. Cover with a lid and cook until the pasta is tender, letting the sauce soften the sheets naturally without stirring.
5. Finish and serve
Swirl in 1 cup non-dairy béchamel and top with 1½ cups dairy-free mozzarella. Cover and cook for 2–3 minutes until the cheese is melted and bubbly. Serve straight from the skillet.
How to Make Béchamel:
Melt 2 tbsp dairy-free butter in a small saucepan over medium heat. Whisk in 2 tbsp all-purpose flour to form a roux and cook for 1 minute. Gradually whisk in 1 cup dairy-free milk until smooth and creamy. Season with a pinch of salt and nutmeg if desired. Stir until thickened.
Notes:
- Place the lasagna sheets diagonally so they fit in the skillet and stay mostly submerged in the sauce — this is what cooks them through evenly without boiling.
- Do not stir once the pasta sheets are in, or they will break up unevenly.
Storage:
- Leftovers keep in the fridge in an airtight container for up to 4 days. Reheat in a covered skillet over low heat with a splash of water.
- Freezes well for up to 2 months.
Swaps:
- Mushrooms can be swapped for lentils, crumbled tofu, or any finely chopped vegetable.
- Dairy-free mozzarella can be replaced with any melting vegan cheese.
- Tomato purée can be swapped for crushed canned tomatoes.
Tips:
- Use a wide, deep skillet or a shallow pot for the best results — you need enough surface area for the pasta sheets to lay flat.
- Keep the lid on while the pasta cooks to trap steam and ensure even cooking.
Skillet Lasagna
Ingredients:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, finely chopped
- 1 carrot, finely chopped
- 2 cups mushrooms, finely sliced
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- 2 tbsp tomato paste
- 1 cup tomato purée
- 1 cup water
- 8–10 no-boil lasagna sheets, broken into large pieces
- 1 cup non-dairy béchamel
- 1½ cups dairy-free mozzarella cheese
- salt and pepper to your taste
Features:
Instructions:
1. Sauté the aromatics
Heat 2 tbsp olive oil in a large skillet or pot over medium heat. Add 1 small onion, 2 cloves garlic, 2 celery stalks, and 1 carrot, all finely chopped. Sauté for 5–7 minutes until soft and fragrant.
2. Cook the mushrooms
Add 2 cups sliced mushrooms and cook for 5 minutes until browned and juicy. Stir in 1 tsp Italian seasoning, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp paprika, and salt and pepper to taste.
3. Build the sauce
Add 2 tbsp tomato paste and cook for 1 minute, stirring to coat the vegetables. Stir in 1 cup tomato purée and 1 cup water. Bring to a simmer and cook for 10 minutes to let the flavors meld.
4. Add the pasta
Break 8–10 no-boil lasagna sheets into large pieces and nestle them diagonally into the sauce so they are mostly submerged. Cover with a lid and cook until the pasta is tender, letting the sauce soften the sheets naturally without stirring.
5. Finish and serve
Swirl in 1 cup non-dairy béchamel and top with 1½ cups dairy-free mozzarella. Cover and cook for 2–3 minutes until the cheese is melted and bubbly. Serve straight from the skillet.
