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

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.

Nutrition Information:

Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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

Get VegInspired!

XO,

Kathy & John

Vegan Skillet Lasagna