For when you are craving all the deliciousness of lasagna without the layers and baking, we’ve got an ultra-satisfying, comforting Veggie Skillet Lasagna that totally fits the ticket. Punch my card please! It’s easy, it’s utterly delicious, and it’s full of amazing plant powerhouse goodness. Protein packed lentils and wholesome veggies all bathed in an aromatic sauce topped with dollops of flavorful vegan creamy cheese makes for an easy dish that you simply won’t be able to get enough.

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

Hi there, Ameera here!

Hold the phone, there’s a new Whole Food Plant Based Skillet lasagna in town, and we totally want you to meet it!  This dish is brimming with deliciousness that had us grinning from ear to ear with the first bite.

It’s incredibly easy to make. You can use store bought marinara sauce, canned lentils, and Kite Hill Cream Cheese to make it even faster.  We made our own Easy Marinara Sauce the day before.

We used canned lentils to speed up the process, but you can cook your own lentils. And we finished up the rest of the Kite Hill Cream Cheese we had in the fridge, otherwise, we would have made our Vegan Cream Cheese for this tasty dish.

We ALWAYS have our Vegan Parmesan Cheese in the fridge; it’s a staple in our house.

If you need to make everything from scratch, meaning making marinara sauce, cooking the lentils, making vegan cream cheese, and vegan Parmesan cheese, then you can totally make those items the day before or a couple days before to save yourself some time. This dish is totally worth the meal prep.

Marinara Sauce

Using a store-bought marinara sauce will work well with this recipe; some store-bought marinara sauces need an extra boost of flavor. Since this recipe relies heavily on the flavors that the marinara sauce provides, we’ve add an “Optional Herb/Spices Ingredients” to help with extra flavor ideas.

Also, you can use our Easy Marinara Sauce, which is what we did. It is such a super flavorful recipe, so if you use our Easy Marinara Sauce, you may not need the extra seasoning from the “Optional Herb/Spice Ingredients.” You can always add in the extra seasoning to the dish as you go when placing the marinara sauce in the skillet and taste testing for flavor.

Additionally, the sauce to pasta ratio is a personal preference, so feel free to add more marinara sauce if needed.

Dad

When I served up this deliciousness to Dad, I told him it was a skillet lasagna and nothing more.  He demolished the plate and was back for seconds in no time flat.  He declared it “blog-worthy of the highest order.”  LOL

Blog Worthy

The term “blog worthy” is not a new concept; we think most bloggers would use this term. It just defines recipes that are delicious enough to make it to the blog.

For every recipe that makes it to our blog, there are literally tons of kitchen failures that do not.  We tend not to talk about them too much, but we have had our fair share of kitchen failures for sure. *heavy sigh* It just goes with the territory.

When we made the first kitchen test on this lasagna, we knew we were onto something amazing. It only got better from there.

We absolutely love this dish, I’ll let Mom tell you more.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Hi! Robin here!

All I can say is a BIG YUMMMM!  The “Cheese Dollops” are so gosh darned delicious!  I ate this skillet lasagna up like nobody’s business – TP and I fighting over the left-overs!  I thought it was just plain perfect, so did TP.

We would love for you to try this recipe! 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.

Products Used:

• Ceramic/enamel lined Dutch oven, nonstick deep skillet, or similar large stock pot with a tight-fitting lid
• Stock pot to boil the pasta

Veggie Skillet Lasagna

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 18 Minutes
• Cook Time: 20 Minutes
• Total Time: 38 Minutes
• Yield: 4-5 Servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian

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Description

For when you are craving all the deliciousness of lasagna without the layers and baking, we’ve got an ultra-satisfying, comforting Veggie Skillet Lasagna that totally fits the ticket. Punch my card please! It’s easy, it’s utterly delicious, and it’s full of amazing plant powerhouse goodness. Protein packed lentils and wholesome veggies all bathed in an aromatic sauce topped with dollops of flavorful vegan creamy cheese makes for an easy dish that you simply won’t be able to get enough.

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

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Ingredients

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Ingredient:

• 1 cup yellow onions, finely diced
• 1 cup zucchini, small cubes
• 1 Tablespoon garlic, finely minced
• 2 cups marinara sauce *
• ¼ cup vegetable broth *
• 1 – 14 oz. can brown lentils, drained and rinsed
• 10 oz. fusilli pasta (brown rice or pasta of choice)
• 2 cups baby spinach

Optional Herb/Spices Ingredients:

• 1 teaspoon onion powder (+/-)
• 1 teaspoon garlic powder (+/-)
• 1 teaspoon dried basil (+/-)
• ¼ teaspoon dried crushed fennel (+/-) *
• ¼ teaspoon dried red pepper flakes (+/-)

“Cheese Dollups” Ingredients:

• ½ cup vegan cream cheese *
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 1 to 2 Tablespoons nutritional yeast
• 2 teaspoons chopped fresh parsley

Optional Toppings:

• Sprinkle Vegan Parmesan Cheese
• Sprinkle chopped fresh parsley
• Sprinkle dried red pepper flakes

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Instructions

1. Put a pot of water on to boil the pasta. Bring to a boil, then add the pasta to cook. Cook until the pasta is al dente, then drain, rinse with cold water to remove excess starch, and set aside.
2. In the meantime, make the “Cheese Dollops” by placing all the “Cheese Dollop” ingredients into a small bowl and mix well to combine. Set aside until ready to use.
3. In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the diced onions and zucchini, sauté over medium heat until they are tender, approximately 7 to 10 minutes, largely based upon how tender you prefer the zucchini. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
4. Add the minced garlic, sauté for 30 seconds, then add the marinara sauce, vegetable broth, and if needed add Optional Herb/Spices Ingredients. Simmer for 4 minutes. Then add the lentils, baby spinach, and cooked pasta, mix well to combined, then simmer for a few minutes to heat through.
5. Take the “Cheese Dollops” mixture and place them in dolloped sections over top of the skillet mixture (see photos for reference), then place the lid on the skillet and simmer on low for a few minutes, just to heat the “Cheese Dollops” through, then serve with a sprinkle of freshly chopped parsley, Vegan Parmesan Cheese, and dried red pepper flakes.

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Notes

*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.

*Marinara Sauce:  You can use our Easy Marinara Sauce or use your favorite marinara sauce for this recipe. Our Easy Marinara Sauce is super flavorful, so you may not need the extra seasoning from the Herb/Spice Ingredients. You can always add it as you go when placing the marinara sauce in the skillet and taste testing for flavor. Additionally, the sauce to pasta ratio is a personal preference, so feel free to add more marinara sauce if needed.

*Fennel: We used our Easy Marinara Sauce which does not have fennel, we like to add a little fennel to create an almost “sausage-like” flavor.  This is completely optional, but it adds so much dimension.

*Vegan Cream Cheese:  You can use our Vegan Cream Cheese recipe, or you can use your favorite vegan cream cheese.  We used Kite Hill Cream Cheese because it is Whole Food Plant Based compliant, and we had some in the fridge.

*Nutritional Yeast:  We used 2 Tablespoons of nutritional yeast to add some extra flavor; however, 1 Tablespoon adds nice dimension too.

*Make Ahead:  If you cannot easily find a store bought WFPB marinara sauce, WFPB cream cheese, or canned lentils, you can make them the day before or a couple days before to speed this dish up.

*Storage: Refrigerate, use within 4 days.

*Makes: 4 to 5 servings

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.