Skillet Lasagna
Italian-Inspired
Pasta
Ingredients:
- 30 ml (2 tbsp) olive oil
- 160 g (1 small) onion
- 6 g (2 cloves) garlic
- 80 g (2) celery stalks
- 61 g (1) carrot
- 140 g (2 cups) mushrooms
- 1 tsp Italian seasoning
- 1.5 g (½ tsp) garlic powder
- 1.2 g (½ tsp) onion powder
- 1.2 g (½ tsp) paprika
- 32 g (2 tbsp) tomato paste
- 1 cup tomato purée
- 240 ml (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:
Features:
Meal Prep Friendly
Grain-Free
Soy-Free
Refined Sugar-Free
Nut-Free
Leftover Friendly
Nutrition:
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Sauté the onion, garlic, celery, and carrot until fully soft and fragrant before adding the mushrooms — this builds the flavor base the whole sauce relies on.
Instructions:
- Sauté the Aromatics: Heat 2 tbsp olive oil in a large skillet 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.
- Cook the Mushrooms: Add 2 cups sliced mushrooms and cook for 5 minutes until browned. Stir in 1 tsp Italian seasoning, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp paprika, and salt and pepper to taste.
- Build the Sauce: Add 2 tbsp tomato paste and cook for 1 minute. Stir in 1 cup tomato purée and 1 cup water. Bring to a simmer and cook for 10 minutes.
- Add the Pasta: Break 8–10 no-boil lasagna sheets into large pieces and nestle into the sauce. Cover and cook until the pasta is tender.
- 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.
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.
A few ingredients do most of the work in this recipe. The olive oil brings fruity depth and helps carry the other flavors. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base. The celery stalks adds a savory, aromatic crunch to the base.
Skillet Lasagna
Ingredients:
- 30 ml (2 tbsp) olive oil
- 160 g (1 small) onion
- 6 g (2 cloves) garlic
- 80 g (2) celery stalks
- 61 g (1) carrot
- 140 g (2 cups) mushrooms
- 1 tsp Italian seasoning
- 1.5 g (½ tsp) garlic powder
- 1.2 g (½ tsp) onion powder
- 1.2 g (½ tsp) paprika
- 32 g (2 tbsp) tomato paste
- 1 cup tomato purée
- 240 ml (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:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The olive oil brings fruity depth and helps carry the other flavors. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base. The celery stalks adds a savory, aromatic crunch to the base.
Prep:
Sauté the onion, garlic, celery, and carrot until fully soft and fragrant before adding the mushrooms — this builds the flavor base the whole sauce relies on.
Instructions:
- Sauté the Aromatics: Heat 2 tbsp olive oil in a large skillet 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.
- Cook the Mushrooms: Add 2 cups sliced mushrooms and cook for 5 minutes until browned. Stir in 1 tsp Italian seasoning, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp paprika, and salt and pepper to taste.
- Build the Sauce: Add 2 tbsp tomato paste and cook for 1 minute. Stir in 1 cup tomato purée and 1 cup water. Bring to a simmer and cook for 10 minutes.
- Add the Pasta: Break 8–10 no-boil lasagna sheets into large pieces and nestle into the sauce. Cover and cook until the pasta is tender.
- 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.
