Vegan Lentil Skillet Lasagna

Vegan Lentil Skillet Lasagna is a healthy twist on the typical pasta dish. A vegan lasagna recipe featuring hearty mushrooms, fresh zucchini, fiber-rich lentils, juicy tomatoes, greens, and protein-packed lasagna noodles. Topped with homemade almond parmesan and mozzarella, for the ultimate Italian recipe. This easy vegan dinner will be a weeknight winner!

I’m back with yet another lasagna recipe. It’s pretty much like my vegan lentil lasagna soup recipe, but on a whole different level…literally and figuratively, as we’ll be cooking our lasagna in an oven-safe skillet. 

With all skillet seriousness, this Vegan Lentil Skillet Lasagna recipe is stellar. It checks all the boxes and more. Full of fresh vegetables, packed with protein, and loaded with Italian flavor. Oh and most importantly it’s coated from the inside out with vegan cheese. 

A little note on the cheese, for a portion of it, we’re making homemade almond parmesan and for the remaining, store bought mozzarella. I used Miyoko’s Creamery Organic Cashew Milk Mozzarella. It’s made with real ingredients and there is nothing funky in it. So many vegan cheese’s out there are loaded with nonsense and quality matters, especially when you’re putting it into your body. Miyoko’s does it right! So be sure to check it out and grab some prior to making this lasagna recipe.

I will say this, Miyoko’s Creamery’s Organic Mozzarella tastes like the real thing. The main difference though is that it doesn’t melt. Nevertheless, it still embodies the same gooey cheesy tastes that everyone loves, especially on a lasagna recipe.

This vegan skillet lasagna recipe is just as delicious as the typical lasagna, but is super simple to make. From start to finish, it takes less than an hour to have a gourmet meal on the table. And since I don’t know one person who doesn’t love lasagna, this recipe will be a keeper for a healthy + easy weeknight dinner!

Why You’ll Love This Recipe

• Balanced Meal: With the protein & carbs from the protein lasagna noodles + the lentils, as well as the variety of veggies, this is a well-rounded meal that’s satisfying & nutritious.
• Easy to Make: While directions may seem lengthy, it’s straightforward to make. 
• Fully Customizable: With this vegan lasagna recipe, you have the flexibility to add in what vegetables you’ve got in your fridge.

Ingredients

• Organic Yellow Onion: A regular medium to large onion works well for this soup.
• Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
• Organic Buttons Mushrooms: Since this lasagna recipe contains no beef, we’ll be adding mushrooms to provide some texture. However, if you absolutely despise them, you can leave them out.
• Organic Zucchini: Diced up and incorporated to add some extra nutrients.
• Organic Seasoning: Italian seasoning, red pepper flakes, sea salt,& black pepper, are the spices used to season this Vegan Lentil Skillet Lasagna recipe. 
• Organic Crushed Tomatoes: It wouldn’t be lasagna without the classic tomato flavor. Organic diced tomatoes can also work.
• Organic Low-Sodium Vegetable Broth: Any broth truly works and even water, if you’re in a pinch!
• Organic Lasagna Noodles: It wouldn’t be a lasagna soup without them. I love using lasagna noodles that are made with chickpea and lentil flour. They taste just like the real thing and it’s high in protein!
• Organic Spinach: A sneaky way to add some greens. If you don’t have spinach, kale will also work.
• Organic Fresh Basil: Not only to top our lasagna, but also to stir in.
• Organic Almond Parmesan: Because every lasagna recipe needs a little parmesan. It’s homemade & vegan of course!
• Organic Vegan Mozzarella: Sliced thinly and topped prior to baking. For this lasagna recipe, I used Miyoko’s Creamery Organic Cashew Milk Mozzarella. It’s made with real ingredients and there is nothing funky in it.

How To Make

1. Sauté. Heat a large pot over medium heat. Add the onions and sauté for 2 minutes. Next, add the zucchini, mushrooms, and minced garlic. Sauté for another 5 minutes. Add the seasonings and cook for another minute.
2. Cook. Add the rinsed lentils, crushed tomatoes, and vegetable broth. Bring to a boil, then reduce to low-medium heat and simmer for 10 minutes or until the lentils are tender. Once lentils are cooked, add the broken lasagna sheets and cook for additional 10 minutes, or until the pasta is al dente.
3. Almond Parmesan. In the meantime, prepare the parmesan. Add all ingredients to a food process. Process until completely broken up and a fine powder forms, about 30 seconds.
4. Add. Once the noodles are a dente and the lentils are tender, remove from heat. Stir in the fresh basil, spinach, and half of the parmesan cheese until well combined. Spread mixture into an even layer. Top with sliced mozzarella and the remaining parmesan.
5. Bake. In a preheated oven of 375 degrees F. Bake for 10 minutes.
6. Serve. Remove from the oven and garnish with additional almond parmesan, fresh basil, and red pepper flakes, if desired. Enjoy!

Tips for Making this Recipe Perfectly 

• Organic Lentils: Both organic green or brown lentils work for this lasagna soup recipe. I don’t recommend red lentils though. Just be sure to rinse the lentils well before adding them to the pot.
• Organic Noodles: Lasagna noodles can be swapped for any kind of pasta noodle that you have on hand!
• Protein Noodles: To amplify the protein content, I love using lasagna noodles that are made with chickpea and lentil flour. They taste just like the real thing and it’s high in protein!
• Organic Vegetables: Veggies can be customized as desired. If you don’t have mushrooms, substitute for chopped carrots, and if you don’t have spinach, substitute for kale.
• Organic Vegan Mozzarella: For this lasagna recipe, I used Miyoko’s Creamery Organic Cashew Milk Mozzarella. It’s made with real ingredients and there is nothing funky in it. The main difference though is that it doesn’t melt. Nevertheless, it still embodies the same gooey cheesy tastes that everyone loves, especially on a lasagna recipe.
• Organic Vegan Parmesan: If you don’t have raw almonds for the parmesan, you can use organic raw cashews. 

Storing & Reheating

Although this vegan lasagna recipe is best fresh, it can also be enjoyed as leftovers!

Fridge Storage. Transfer the lentil lasagna to an air-tight glass container and store in the refrigerator for up to 4 days. 

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer lasagna to an oven-safe bowl. Place in the oven for about 20 minutes, until warmed through.

More Pasta Recipes You’ll Love

• Vegan Baked Mac and Cheese
• Vegan Lentil Lasagna Soup
• Vegan Pumpkin Mac and Cheese
• Hummus Pasta
• Vegan Pumpkin Bolognese with Garlic Kale
• Vegan Butternut Squash Macaroni and Cheese

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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