Vegan Veggie White Lasagna Skillet! We are in love with this quick and flavorful skillet dish of rich, creamy, pasta heaven!

Healthy, creamy, and oh-so-yummy, this oil free Vegan Veggie White Lasagna Skillet boasts lasagna noodles and broccoli florets bathed in a luscious cashew and cauliflower-based white sauce that is utterly delicious!  Perfect for family and dinner guests; it’s a hearty, rich dish that is both comforting and satisfying.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

I love white lasagna, and this fun skillet recipe is a perfect and quick nod to the classic dish. Mom and I ate this one all up. Don’t want to bother with cutting lasagna noodles, now worries, just use your favorite pasta. We recommend bowties (farfalle).

You gotta give this one a try!

Tips for Success:

• Flavor Profile: The flavor profile of this lasagna is very light tasting, yet flavorful.  It has an amazingly fresh quality to it from the lemon juice and plant yogurt. The tang from the yogurt gives a hint of sour cream flavor. The texture is very creamy.  The Italian herbs are lightly accented, but feel free to ramp up more or simply sprinkle some dried oregano on top of individual servings.
• Flavor of Sauce: When taste testing the flavor of the sauce, it will taste amazing on its own, but once you add it to the noodles and veggie, it will flatten some of its flavor since it has to coat all those ingredients.  Make sure when taste testing that the flavor really pops for this very reason.
• Nutritional Yeast: The nutritional yeast is subtle in this recipe.  If you want more of a “cheesy” flavor, then feel free to ramp up on the nutritional yeast.
• Frozen Cauliflower: We used a 14.4 oz package of Birds Eye Frozen Cauliflower Florets.  You can use fresh cauliflower as long as you cook it to a tender stage.
• Frozen Broccoli Florets: You can pretty much use any frozen (or fresh) veggies in this dish that you enjoy.
• Lasagna: We loved using the lasagna noodles, but they are a lot more work, removing them early, cutting (we used kitchen scissors), then returning them to finish boiling.  If you decide to use lasagna noodles, make sure you remove them all and return them all at nearly the same time to avoid some from being overdone or underdone. We had some family members who really loved the thick lasagna noodles and found them really tasty, but they were also slightly cumbersome as you need to cut them on your plate before eating, much like you would have to cut through a dish of lasagna when served on your plate. You can use any pasta type you wish in the recipe.  Farfalle (bowties), rigatoni or ziti would be awesome.
• Pitfalls of Just Breaking up uncooked Lasagna Noodles: You might be thinking, well I’ll just break the uncooked lasagna noodles up and I won’t need to bother with boiling, cutting, then boiling again.  That’s what we thought too, but we found that the noodles broke into all kinds of really weird pieces no matter how hard we tried to make them consistent.  Most broke into long and narrow strips, then we had a mess of odd shapes and sizes that we had to content with that just looked messy.  😛
• Gluten Free Pasta: Gluten Free lasagna noodles are very fragile.
• Serving Ideas for Lasagna Noodles: Sometimes, the cooked lasagna noodles can become fragile if stirred too much when mixing in with the sauce at the end.  We suggest, placing some sauce into the serving pan (or skillet), then layering in some cooked lasagna noodles and cooked broccoli florets and then adding more sauce, then repeat until. Layering the cooked noodles with the broccoli tucked in here and there will create dimension.  This will ensure a beautiful serving dish and the lasagna noodles will not rip apart.  If you do not want to chance it, then simply use farfalle pasta instead of lasagna noodles.  Farfalle (bowties) looks and tastes equally beautiful.
• Plant Yogurt Substitutions: You can substitute the plant yogurt for more cashews.  You will need to adjust the liquids to compensate for the added cashews.  You will also need to adjust the flavors.  We have not tested any substitutions.
• Cashew Substitutions: You can try the traditional substitutions: silken tofu, white beans, other nuts or seeds with the understanding that the flavor and texture will change accordingly, and you may need to add ingredients, etc.  We have not tested any substitutions.
• Sauce: The sauce is hot (temperature as it was boiled) so it is easy to go from the blender to the cooked pasta, mix and serve.
• Skillet Lasagna: You can totally skip the skillet if you wish and go straight from the pot to the table.  However, if you want to keep everything nice and hot, you can put everything into a skillet and heat over very low heat until ready to serve.
• Dried Oregano: Feel free to ramp up the dried oregano if you wish.  However, do not place it in the high-speed blender.  Pulse it in at the very end to avoid bitterness.  Sometimes dried herbs can become bitter if overprocessed in a high-speed blender.
• Sea Salt: Our family was totally divided over the salt.  Some members wanted more salt than the 1 ¼ teaspoons.  However, if you use a generous sprinkle of Vegan Parmesan Cheese, it will really take it over the top.  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
• Vegan Parmesan Cheese: We used our Vegan Parmesan Cheese recipe; however, feel free to use your favorite Vegan Parmesan Cheese.

Leftovers and Freezing:

Leftovers will generally keep for 4-5 days in the refrigerator.  Store in a covered container.  Reheating can be done on the stovetop, or in the microwave.

This dish can be frozen; however, it is best if served immediately after making or after refrigerating leftovers.  Pasta does tend to get a little mushy after freezing.

Pantry Products Used:

• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
• Frozen Broccoli Florets: We used Birds Eye Frozen Broccoli Florets.  Please feel free to use your favorite frozen veggies (or fresh – be sure if you fresh that you cook to the desired tenderness).
• Ume Plum Vinegar: We used Eden Ume Plum Vinegar. We get a lot of questions on ume plum vinegar.  It is fairly inexpensive and adds amazing flavor. You can find it in most health food grocery stores. You can leave it out if you can’t find it, adjust your flavors accordingly.

Kitchen Products Used:

• High-speed blender
• Small stock pot for boiling the cashews and cauliflower
• Stock pot to cook the pasta

We certainly hope you give this deliciousness a try.

If you try this comforting dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Vegan Veggie White Lasagna Skillet

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 25 Minutes
• Cook Time: 15 Minutes
• Total Time: 40 Minutes
• Yield: 4-5 Servings 1x
• Category: Dinner
• Method: Stovetop
• Diet: Vegan

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Description

Healthy, creamy, and oh-so-yummy, this oil free Vegan Veggie White Lasagna Skillet boasts lasagna noodles and broccoli florets bathed in a luscious cashew and cauliflower-based white sauce that is utterly delicious!

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Ingredients

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Boil Ingredients:

• ½ cup (raw) cashews
• 1 – [ 14.4 oz. package ] frozen cauliflower florets *

Sauce Ingredients:

• 1 ¼ cups low-sodium vegetable broth *
• ¼ cup water
• ¼ cup nutritional yeast (+/-) *
• 2 Tablespoons lemon juice
• ½ cup unsweetened plain plant yogurt
• 1 teaspoon ume plum vinegar 

Sauce Herb/Spice Ingredients:

• 1 teaspoon onion powder
• 1 ½ teaspoons garlic powder
• 2 Tablespoons dried minced onions
• ½ teaspoon dried ground mustard powder
• Pinch nutmeg (optional)
• ½ to 1 ¼ teaspoon sea salt (+/-) *

Other Herb/Spice Ingredients:

• 1 ½ teaspoons dried oregano (+/-)
• 1 ½ teaspoons dried basil (+/-)
• 1 teaspoon dried parsley
• ¼ teaspoon Italian seasoning (+/-)

Other Ingredients:

• 1 – [ 14.4 oz. bag ] frozen broccoli florets
• 16 oz. uncooked lasagna noodles *

Optional Topping Ingredients:

• Vegan Parmesan Cheese

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Instructions

1. Cook the lasagna noodles until they are slightly flimsy, but not done, then remove from the water. Take each lasagna noodle and cut it into pieces (1/4 to 1/3 of the lasagna noodles) and set it on a baking dish. Once all the noodles are cut, return them to the boiling process until al dente, drain, rinse, set aside.
2. In the meantime, place the cashews and cauliflower into a small stock pot, cover with water, place on the stove, bring to a boil. Simmer at a low boil for approximately 10 to 15 minutes or until the cauliflower is perfectly tender.  Drain the liquid, then place the cauliflower and cashews into a high-speed blender.
3. Heat the frozen broccoli florets in the microwave until it has reached the desired tenderness, set aside.
4. Next add the Sauce Ingredients and Sauce Herb/Spice Ingredients into a high-speed blender along with the cooked cauliflower and cashews. Blend on high until the sauce is creamy, emulsified, and smooth.  You may need to use the tamper tool to keep the sauce moving.
5. Add the Other Herb/Spice Ingredients and pulse a few times just to mix in. Do not blend!
6. Place or layer the cooked pasta into a serving dish or large bowl, add the sauce and cooked broccoli into the bowl.
7. Serve with a generous sprinkle of Vegan Parmesan Cheese.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

*Servings: 4 to 5

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