Description
This Skillet Veggie Pesto Lasagna is a wholesome, plant-based twist on the classic Italian comfort dish. It features layers of tender lasagna noodles simmered with a medley of fresh vegetables, creamy vegan sauce, and vibrant pesto, all finished with dairy-free mozzarella and a flavorful tofu ricotta. Perfect for a cozy yet nutritious meal, this recipe delivers all the richness without the oven hassle, cooked entirely on the stovetop in under an hour.
Ingredients
Scale
Tofu Ricotta
- 7 oz extra firm tofu, drained of excess liquid and crumbled
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon kosher salt, plus more to taste
Veggie Pesto Lasagna
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 small zucchini, thinly sliced
- 6 cloves fresh minced garlic
- 2 cups vegetable broth
- 1 cup vegan heavy cream
- 6 oz kale, stems removed and finely chopped
- 1 cup finely chopped broccoli florets
- 1 cup frozen peas
- 1 teaspoon salt, plus more to taste
- 1 teaspoon fresh cracked pepper, plus more to taste
- 1 teaspoon garlic powder
- 8 lasagna noodles
- ½ cup vegan-friendly pesto, homemade or store-bought
- ¾ cup vegan mozzarella shreds, room temperature
- Vegan shredded parmesan, for garnish (optional)
- Fresh minced parsley, for garnish (optional)
Instructions
- Heat oil and sauté vegetables. In a large sauté pan over medium heat, heat 1 tablespoon olive oil. Add the diced onion and sliced zucchini, cooking and stirring often until the onion is translucent and zucchini is tender, about 4 to 5 minutes.
- Add garlic and sauté. Stir in the minced garlic and cook for an additional 1 to 2 minutes until fragrant.
- Add liquids and veggies. Pour in the vegetable broth and vegan heavy cream, stirring to combine and scraping up any browned bits from the bottom of the pan. Season with salt and pepper.
- Incorporate greens and peas. Working in batches, add the chopped kale, broccoli florets, and frozen peas, stirring thoroughly to combine.
- Simmer veggies. Bring the mixture to a simmer and cook until the kale has just wilted, about 3 to 5 minutes.
- Add noodles to the skillet. Break the lasagna noodles into smaller pieces and gently stir them into the liquid, submerging them fully with a spatula.
- Cook noodles covered. Place a lid on the skillet and bring to a boil over medium-high heat.
- Mix and simmer noodles. Once boiling, remove the lid, give the mixture a quick stir, replace the lid, reduce heat to medium-low, and simmer until noodles are al dente, stirring occasionally, about 13 to 17 minutes.
- Prepare tofu ricotta. While noodles simmer, pulse the crumbled tofu, nutritional yeast, olive oil, apple cider vinegar, garlic powder, Italian seasoning, onion powder, and salt in a small food processor until smooth (1-2 minutes). Adjust seasonings to taste and set aside.
- Combine pesto and tofu ricotta. When noodles are tender, remove the lid and stir in the vegan pesto until combined. Dollop the tofu ricotta over the top.
- Add cheese and finish cooking. Sprinkle vegan mozzarella shreds evenly on top, replace the lid, and simmer another 3 to 5 minutes until cheese melts. Optional: Broil the skillet in an oven-safe pan under the broiler briefly to melt and crisp the cheese edges.
- Rest and serve. Remove skillet from heat and let rest a few minutes before serving. Garnish with minced fresh parsley and vegan parmesan if desired. Enjoy!
Notes
- Use vegan-friendly pesto and cheese for a fully plant-based dish.
- If your skillet is oven-safe, broil at the end to get a crispy top, otherwise just simmer to melt cheese.
- Feel free to swap in other vegetables such as mushrooms or bell peppers based on preference.
- Breaking noodles into pieces makes cooking in skillet easier and faster.
- Allow lasagna to rest before serving to set and enhance flavors.
