Vegan Skillet Lasagna Bolognese – a vegan spin on classic Italian Meat Lasagna cooked on the stove! No baking required, no bechamel sauce either! An easy One Skillet pasta dinner your family will love! Gluten-free option included.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Italian

Ingredients

For the Meat Sauce

  • 1 teaspoon oil
  • 1/2 cup chopped onion
  • 2 cloves garlic (minced)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 teasoon dried basil
  • 1 cup veggie crumbles (or other veggie meats of choice, ot chopped up vegan sausage, or use a mix of 3/4 cup of cooked brown lentils and 1/4 cup of coarsely crushed walnuts)
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon pepper flakes
  • 1-2 tsp balsamic vinegar
  • 1/4 teaspoon salt
  • 18 oz marinara sauce (or pasta sauce)

For the rest of the lasagna

  • 5-6 Regular lasagna noodles, broken (7 noodles if you're using no boil)
  • 2 cups water or broth (2 1/2 cups for saucier)
  • 1/2 tsp salt
  • 1 cup or more of vegan cheese shreds (or use a cup of my cashew mozzarella.)
  • 1 cup chopped spinach (optional)

Method

  1. Heat a large skillet** over medium heat, add oil, then add in the onion, garlic, mix in, and cook until the onion is translucent, then add in the herbs, crumbles, fennel seeds, balsamic and salt, and mix in.
  2. Cook until the crumbles are golden on the edges, 3-5 minutes.
  3. Remove half of the crumbles from the skillet, to add later, then add in the pasta sauce, and mix in.
  4. Cook for 2 minutes to heat through, then add in the water, salt, and mix in.
  5. Break lasagna noodles and add them into the mixture, and press, so that all the lasagna noodles are covered in the water/sauce mixture. Cover and cook for 15-20minutes, or until the lasagna noodles are cooked to preference. Stir once in between. If your noodles are sticking to the pan or the sauce is thickening too much, add in 1/2 cup hot water and mix in.
  6. Open the lid, check the noodles and taste for salt and adjust, add in spinach if using and fold in. Then sprinkle the rest of the veggie crumbles, and top it with the vegan cheese, cover, and cook for another 2-4 minutes, to melt the cheese
  7. Open the skillet, switch off heat, garnish with pepper flakes and fresh basil, and serve

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.