One-Pot Summer Vegetable Skillet Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan skillet lasagna made with summer vegetables, pasta, and creamy cashew sauce, finished in under 30 minutes. Fresh and satisfying without dairy, this proves one-pan pasta can be both quick and vegetable-forward.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon extra virgin olive oil
- 1 small onion (finely chopped)
- 1-2 bell peppers (cored and finely chopped)
- 1-2 zucchini (finely chopped)
- 1 pint cherry tomatoes (halved)
- 1 cup corn kernels (fresh or frozen and defrosted)
- 3 garlic cloves (minced)
- 6 ounces tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 8 ounces pasta of choice (I used about 5 lasagna sheets, broken into pieces (see notes for GF)**)
- salt (to taste)
- fresh basil (for serving)
- 1 cup cashews (raw or roasted; soaked*)
- 2 tablespoons lemon juice (from about 1 lemon)
- 1 tablespoon nutritional yeast (optional)
- 1 teaspoon salt
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1984mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 582mg
- Calcium
- 63mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1984MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.