Vegan Skillet Lasagna (One Pot!)

vegan lasagna skillet with wooden spoon and garnished with parsley.

5 from 2 votes

Did you know that you could make a shortcut lasagna in just one skillet? This easy vegan skillet lasagna has quickly become one of my favorite weeknight dinner options.

Prep Time5

Cook Time25

Total Time30

Course: Entree, Main Dish

Cuisine: American, Italian-Inspired

Diet: Vegan

Servings: servings

Calories: 339kcal

Author: Deborah Murphy

Ingredients

1 tablespoon olive oil
2 small zucchini, quartered and sliced
1 bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
2 1/2 cups veggie crumbles
2 teaspoons Italian seasoning
1 jar (24 oz) marinara sauce
1 1/2 cups water
9 lasagna noodles, broken into 2 inch pieces
8 oz vegan ricotta (optional)
1 cup shedded vegan mozzarella

Instructions

Place a 12-inch skillet with a tight-fitting lid over medium-high heat. When the skillet is hot, add the oil, zucchini, bell pepper, onions, and garlic. Cook for 5-7 minutes or until onion is translucent.
Stir in the veggie crumbles and Italian seasoning. Cook another 1-2 minutes to warm up the frozen crumbles.
Stir in the marinara and water. Bring to a boil. Add the broken lasagna noodles and cover. Cook for 25-30 minutes, stirring every 5 minutes, until noodles are softened.
Turn off the heat and add spoonfuls of the vegan ricotta (if using) evenly throughout the pan. Add the vegan mozzarella in an even layer over top and broil for 1-2 minutes to melt. Garnish with fresh chopped parsley or basil to serve.

Notes

Leftovers: Store leftovers in the refrigerator for up to 3 days. Reheat on the stovetop or microwave.
To Freeze: Allow recipe to cool to room temperature and then add to an airtight container to freeze. I like to freeze in smaller individual size portions so I can reheat them individually. Reheat in the microwave. Lasagna can be stored in the freezer for up to 3 months.
Nutrition facts are calculated without the vegan ricotta.

Nutrition