Vegan Pesto Skillet Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan lasagna cooked entirely in one skillet with no layering or pre-cooking required. Noodles cook directly in broth with mushrooms, pesto, and dairy-free cheese for a creamy, flavorful dish. Simple enough for weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/3 to 1/2 cup pesto of choice (divided, you can make my pesto or get a store-bought one (for the recipe see notes))
- 2 teaspoons oil
- 2 garlic cloves
- 1/4 cup chopped white onion
- 16 oz thinly sliced mushrooms, ((2 cups or more))
- 2 tbsp chopped green onions
- 1/4 tsp black pepper
- 1/4 tsp pepper flakes
- 1/8 tsp salt
- 1/4 cup broth or 2 tbsp white wine
- 2 ½ cups of broth or water
- 1 tbsp nutritional yeast or use 1 teaspoon miso
- 1/2 tsp dried thyme
- 1/2 tsp oregano
- 1/2 tsp onion powder
- 1/2 tsp prepared mustard or Dijon mustard
- 2 tsp ketchup (optional)
- 1/2 tsp salt (use less if using salted broth)
- 6 no-boil lasagna noodles broken into pieces or 5 regular lasagna noodles (broken into pieces)
- 1/4 cup of vegan Mozzarella
- 3 tbsp of pesto from above
- 1/4 cup vegan parmesan
- pepper flakes and remaining pesto (for garnish)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 3818mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1795mg
- Calcium
- 431mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 3818MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.