Description
A deliciously creamy, one-pan vegan lasagna packed with mushrooms and homemade pesto, perfect for weeknight dinners.
Ingredients
Scale
- 1/3 to 1/2 cup pesto of choice (divided)
- 2 teaspoons extra virgin olive oil
- 2 garlic cloves, minced
- 1/4 cup chopped white onion
- 16 oz thinly sliced mushrooms (recommended: Baby Bella)
- 2 tablespoons chopped green onions
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/8 teaspoon salt
- 1/4 cup broth or 2 tablespoons white wine
- 2 1/2 cups broth or water
- 1 tablespoon nutritional yeast (or 1 teaspoon miso)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon prepared mustard or Dijon mustard
- 2 teaspoons ketchup (optional)
- 6 no-boil lasagna noodles, broken into pieces
- 1/4 cup vegan mozzarella
- 3 tablespoons pesto (reserved from above)
- 1/4 cup vegan Parmesan (for topping)
- Additional pepper flakes and remaining pesto for garnish
Instructions
- Make the Pesto: Prepare your pesto if it’s not ready.
- Sauté Aromatics: In a skillet over medium heat, add olive oil, onion, and garlic. Sauté for about 2 minutes.
- Cook the Mushrooms: Add sliced mushrooms, green onion, salt, black pepper, and red pepper flakes. Cook for 3-5 minutes.
- Deglaze the Pan: Pour in broth or white wine to scrape the bottom of the skillet. Cover and cook for 3-5 minutes.
- Combine Ingredients: Remove half the mushrooms and set aside. Add remaining broth, nutritional yeast, thyme, oregano, mustard, onion powder, ketchup, and salt. Stir well.
- Add Lasagna Noodles: Add broken noodles to the skillet and press them down.
- Cook the Lasagna: Cover the skillet and cook for 15-18 minutes, stirring once.
- Ready to Serve: Taste and adjust salt and pepper. Stir in mozzarella and reserved pesto, bringing it to a simmer.
- Finishing Touches: Top with vegan Parmesan and reserved mushrooms. Let sit off heat for 2-3 minutes.
- Dig In: Serve hot and enjoy!
Notes
Leftovers can be stored in an airtight container for up to 3 days. Reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan, lasagna, pesto, skillet, one-pan, pasta, mushroom
