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
-
Sauté onion, garlic, and red pepper flakes
-
Add noodles, tomatoes, water, and basil
-
Cover and cook over medium heat, about 20 minutes, stirring often
-
Off the heat, stir in nutritional yeast and season with salt and pepper to taste
-
Add dollops of tofu ricotta and serve
Tofu Ricotta
-
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
2 thoughts on “Vegan Skillet Lasagna”