Vegan Lentil Skillet Lasagna
This hearty Vegan Lentil Skillet Lasagna is perfect for those nights when you want comforting lasagna but don't want all the work. Made in one pan, it's done in about 30 minutes.
Servings: 6
Calories: 206kcal
Ingredients
- 1 cup chopped onion
- 2 tablespoons olive oil
- 1 clove garlic minced
- ½ cup dry red lentils rinsed
- 1 batch tofu ricotta
- 1 (25) ounce jar marinara sauce
- 6 gluten free no-boil lasagna noodles broken into large pieces
- 1 ½- 2 cups water
- Salt and pepper
- Nutritional yeast (optional)
- Fresh basil (optional)
Instructions
- In a large deep skillet, heat olive oil on medium heat.
- Add chopped onions. Cook until translucent.
- Add minced garlic. Cook 30 seconds longer.
- Add marinara sauce, dry lentils, lasagna noodles, salt, pepper, and 1 ½ cups water. Push the noodles down so they're covered by the liquid. Cook covered for 20-25 minutes, stirring every few minutes to make sure lentils and noodles are not sticking to the pan. Add more water as needed.
- Scoop large spoonfuls of tofu ricotta and add it to the top of the lasagna. Heat a couple more minutes. Serve with nutritional yeast.
Notes
I used a 10 ¼ inch cast iron skillet. If you use a different size, make sure it is larger. As you can see from the photos, my lasagna filled up the skillet.
This vegan skillet lasagna will last 4-5 days in an airtight container in the fridge.
To freeze let the lasagna cool completely. Place individual slices in freezer-safe baggies or containers.
Nutrition
Calories: 206kcal | Carbohydrates: 34g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 10mg | Potassium: 185mg | Fiber: 6g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg
