Vegan Skillet Lasagna

Lasagna is one of my favorite meals.  Warm, comfort food with a delicious red sauce accompanied with a big green salad and Italian bread.  Yum!!! Here is our quick, weeknight, vegan skillet lasagna just in time for Meatless Monday! Oh and a perfect homemade Tofu Ricotta! Wonderful!

Vegan Skillet Lasagna


Vegan Skillet Lasagna
Course: Main Course
Ingredients
  • 1 onion minced
  • 3 cloves garlic minced
  • Pinch crushed red pepper flakes
  • 13 lasagna noodles broken into 2-inch pieces
  • 1 28 oz can crushed tomatoes
  • 3 cups water or 1 28 oz can's worth
  • 1 teaspoon dried basil
  • 1/4 cup nutritional yeast
  • Salt
  • 1 recipe tofu ricotta below
Tofu Ricotta
  • 1 14 oz block of firm tofu crumbled
  • 1/4 cup silken tofu
  • 1 tablespoon Nutritional yeast
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 cup dried basil
  • 1/2 teaspoon garlic powder
Instructions
  1. Sauté onion, garlic, and red pepper flakes
  2. Add noodles, tomatoes, water, and basil
  3. Cover and cook over medium heat, about 20 minutes, stirring often
  4. Off the heat, stir in nutritional yeast and season with salt and pepper to taste
  5. Add dollops of tofu ricotta and serve
Tofu Ricotta
  1. Put all ingredients in a bowl and mash with a fork until well combined and resembles ricotta.


We hope you enjoy this quick, weeknight skillet lasagna! Snap some pics and share on Instagram @veginspired #veginspiredfoodie

Get VegInspired!

XO,

Kathy & John

 

 

 

 

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