Vegan Skillet Lasagna
This creamy vegan skillet lasagna is a cozy, one-pan meal packed with flavor, protein, and comfort. Easy to make, and ready in just 30 minutes!
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I’m not saying this vegan skillet lasagna changed my life, but it sure makes dinner a whole lot cozier. Creamy dollops of tofu ricotta melt into a bubbling tomato sauce, combine with ribbon noodles and savory protein-rich veggie crumbles. What I really love is that the whole thing comes together in one skillet.
As a busy home cook, this vegan lasagna skillet recipe hits all the right notes: fast, easy, satisfying, and oh-so comforting. It’s the kind of dish you’ll want to curl up with on a weeknight—or show off on a weekend.
The Recipe I’ve Been Looking For
I’ve been making lasagna for years, but this skillet version might be my favorite yet. No layering. No baking. Just one skillet, 30 minutes, and serious flavor. Plus, I love how customizable it is—some nights I toss in spinach, other times I go extra cheesy on top. And that tofu ricotta? It’s so creamy and dreamy. My father-in-law said I should open a restaurant. But you know me, I’d rather just share the recipe with you!
Notes from the Kitchen
- Layers of flavor without actual layers is the secret to this skillet lasagna’s magic
- The umami from miso paste and nutritional yeast gives the tofu ricotta that cheesy depth.
- The wide noodles soak up the herby marinara and broth just right, becoming tender and flavorful.
- Veggie crumbles add protein and a meaty bite, while the melty vegan mozzarella brings everything together with gooey goodness.
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Olive oil – Use olive oil or avocado oil as a neutral swap.
- Onion – Yellow or white onions both work well here.
- Garlic – Fresh cloves are best, but jarred minced garlic works in a pinch.
- Veggie crumbles – Gardein or Beyond Meat crumbles are great. If using a raw product like Impossible, be sure to brown it first.
- Marinara sauce – Choose your favorite jarred brand, or homemade if you’re feeling fancy.
- Wide ribbon noodles – Look for egg-free egg noodles or break up lasagna sheets.
- Tofu (firm) – Drained and gently pressed. This makes up the creamy base for the ricotta.
- Nutritional yeast – Adds cheesiness and depth.
- White miso paste – For umami. Sub with ACV, vegan yogurt, or sauerkraut brine.
- Lemon juice – Brightens the ricotta and balances the richness.
- Vegan mozzarella – Look for meltable varieties like Daiya or Violife.
Serving Suggestions
Serve this skillet lasagna with your favorite side dishes, such as:
Craving more cozy meals? Check out my full collection of vegan comfort food recipes.
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Creamy Vegan Skillet Lasagna
Ingredients
For the Lasagna:
- 1 tablespoon olive oil
- 1 cup chopped onion
- 3-4 teaspoons garlic , minced
- 2 cups veggie crumbles
- 24 oz jar marinara sauce
- 1 ½ cups water (substitute vegetable broth)
- 10 oz wide ribbon noodles (substitute broken lasagna sheets)
- 2 teaspoons dried Italian seasoning (dried basil or dried oregano works)
For the Vegan Ricotta:
- 3 tablespoons nutritional yeast flakes
- 14 oz firm tofu
- 1 tablespoon white miso paste (for umami, see substitions below)
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons fresh basil
Topping
- 1 cup vegan mozzarella shreds
- 2 tablespoons fresh basil leaves (optional, for topping)
- ¼ cup vegan parmesan (optional)
- salt and pepper to taste
Instructions
- Sauté the Veggies: In a large deep skillet (with a lid), heat olive oil over medium heat. Once it's shimmering, add onion and cook 3–4 minutes. Stir in garlic and sauté another minute, until softened. Add the veggie crumbles and cook until heated through (see notes on veggie crumble options).1 tablespoon olive oil, 1 cup chopped onion, 3-4 teaspoons garlic, 2 cups veggie crumbles
- Add Sauce + Noodles: Pour in marinara sauce and water. Stir in seasonings. Add noodles and stir to coat. Make sure noodles are mostly submerged in liquid24 oz jar marinara sauce, 1 ½ cups water, 10 oz wide ribbon noodles, salt and pepper to taste, 2 teaspoons dried Italian seasoning
- Simmer & Cover: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15–18 minutes, stirring occasionally, until noodles are tender. Add more broth or water if it gets too thick.
- Make the Tofu Ricotta: In a bowl, combine all ricotta ingredients. Use a potato mash or firm spatula to mash the tofu and combine the other ingredients. Leave a little texture, like ricotta.3 tablespoons nutritional yeast flakes, 14 oz firm tofu, 1 tablespoon white miso paste, 1 tablespoon olive oil, 2 tablespoons lemon juice, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 tablespoons fresh basil
- Finish with Ricotta: Once the noodles are tender, add dollops of tofu ricotta over the skillet lasagna in generous spoonfuls. Top with vegan mozzarella. Cover and cook for 2–3 more minutes to warm through. Alternatively, broil (if oven-safe skillet) for a golden top.1 cup vegan mozzarella shreds, 2 tablespoons fresh basil leaves, ¼ cup vegan parmesan
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 4 days.Reheat: Warm gently on the stovetop or microwave with a splash of water or broth.Freezer: Best enjoyed fresh, but you can freeze portions for up to 2 months
Recommended Equipment
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Notes
Marly’s Tips
- Add chopped mushrooms or spinach for extra veg.
- A sprinkle of vegan mozzarella before broiling takes it over the top.
- Use gluten-free ribbon pasta for a GF version.
Veggie Crumbles Options
I use Gardein or Beyond Beef veggie crumbles which come precooked and frozen. You simply add them to the skillet and heat it through. If you’re using a faux meat like Impossible, cook it first in the skillet until it’s done (follow package instructions) and use a spatula to break it down into smaller pieces. Then add the onion, using the leftover oil from the faux meat to cook the onion. If there is not enough oil, go ahead and add a teaspoon or two. Then proceed with the rest of the recipe.Miso Paste Substitutions
Miso paste adds an umami and subtle fermented tang like aged cheese. I buy it in the health food refrigerated health food section of my local grocery store. Be sure to use white or mild miso paste. You can substitute a teaspoon of apple cider vinegar, 2 tablespoons plain vegan yogurt, or even 2 teaspoons of sauerkraut brine.The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
More Vegan Italian Dishes
If you love this recipe for skillet lasagna, here are more plant-based Italian dishes to try:
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
One Response to Vegan Skillet Lasagna
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The biggest problem with this lasagna is stopping myself from eating too much! It’s just so good.