Vegan Pesto Skillet Lasagna

This easy Pesto Skillet Lasagna with mushrooms and basil pesto is made on the stove top in 1 Pot! No layering or baking or precooking pasta required. Lasagna noodles cook with browned mushrooms, pesto and broth then topped with pesto and vegan cheese for an excellent lasagna dinner! Soyfree Recipe. Options for gluten-free Nutfree 30 g Protein!

Looking for a new family-style dinner to make on a busy weeknight or on a lazy Sunday? Make Pesto Skillet Lasagna.

This easy vegan Pesto Skillet Lasagna is a great way to change up a traditional lasagna recipe. Instead of vegan minced meat or veggie crumbles, we add some umami-rich mushrooms and homemade pesto. Plus, this recipe is way easier than a traditional lasagna as we actually make the whole thing on the stovetop in just One pan – no layering and precooking required here.

While the mushrooms brown, you add your broken up lasagna noodles. They boil to al dente perfection in the mushroom broth and then you only need to add big dollops of pesto and some vegan mozzarella and parmesan cheese for an amazing Lasagna dinner that your whole family will love!

Why you will love this pesto skillet lasagna

• it needs just one skillet
• It’s allergy friendly
• vibrant refreshing pesto adds amazing flavor
• mushroom add a deep umami flavor
• fantastic flavors with easy ingredients

More vegan lasagna recipes:

One Skillet Vegan White Lasagna with Tofu Bechamel

Spinach Alfredo Skillet Lasagna

Vegan Butternut Squash Lasagna with Caramelized Onion

Vegan Stovetop Meat Lasagna (Skillet Lasagna)

French onion skillet lasagna

Ingredients:

• I use no-boil lasagna noodles for this recipe. You want to break them into pieces. Regular lasagna noodles work as well. They will need a few minutes more to cook
• mushrooms – I used button mushrooms but portobello would also work
• the mushrooms are sauteed in oil along with garlic and white as well as green onions
• some broth or white wine is added to deglaze the pan
• broth is added to have enough liquid for the lasagna noodles to boil in
• herbs & spices: I like to add some pepper, dried oregano, thyme as well as onion powder
• a combination of mustard, ketchup and nutritional yeast ups the umami of the mushroom broth
• for the perfect cheesiness I use a mix of vegan mozzarella and parmesan
• pesto: I make my own pesto but store-bought green pesto also works

Tips:

• To make this gluten-free; use gluten-free lasagna noodles or pasta.
• Use about 5 oz. of pasta as a sub.
• To make it creamier, add vegan cream like 1/2 cup of cashew cream or 1/4 cup of vegan yogurt and vegan mozzarella and bring it to a good simmer until it thickens.

How to Make Pesto & Mushroom Skillet Lasagna

Make the pesto

To make the pesto: Add 2-3 cups of well-packed fresh basil, 1/2 to 1 cup of frozen spinach (thawed, I just add it for bulking it up and color), 1/4 tsp. of salt, 1/4 teaspoon of black pepper, 1 or 2 cloves of garlic, 2 tbsp extra virgin olive oil, 1 tbsp lemon juice into a food processor.

If you need more liquid, add more lemon juice or a few teaspoons of water.

Add in a 1/4 cup of seeds like pumpkin seeds or a mix of seeds, pecans, or cashews.

Then process all of this until the nuts are broken down into a coarse meal and the basil and spinach are chopped pretty well

Adjust flavor, pulse a few more times if needed. Store this pesto in the fridge for up to 4 days.

Cook the mushrooms:

Add oil to a large skillet(12 inch) over medium heat, add the onion and garlic and cook for 2 minutes.
Note: You want to use a large skillet because we will make the lasagna in it as well.  Use a thick bottom large skillet to reduce chances of lasagna sheets sticking to the bottom

Add in the mushrooms, green onion, salt, black pepper, and pepper flakes, and toss well.

Cook for 3-5 minutes or until the mushrooms start to get golden around the edges.

Then, add broth or white wine and mix well.
Cover the skillet and cook for another 3-5 minutes, depends on the thickness of the sliced the mushrooms.

Once the mushrooms are done to your preference, open the lid and remove half of the mushrooms and keep them for topping later.

Add broth, nutritional yeast, thyme, oregano, mustard, onion powder, ketchup, and salt.

Mix really well and bring it to a boil. Then add the broken lasagna noodles and press them into the broth. If there isn’t enough broth, you can add in a 1/4 cup or more broth.

Cover and cook for 15-18 minutes. Stir once in between and see if the water isn’t evaporating too much and the noodles are not sticking to the bottom.

Stir well and dislodge sticking noodles. If there are larger pieces you can break them down. Note: I usually check them around the 12-13 minute mark to check if the noodles are soft so you can break them into smaller pieces or if they are stuck then dislodge them. Add more broth if needed

Open the lid, carefully taste and adjust salt and pepper and check of the lasagna sheets are cooked to preference. add in the mozzarella, some broth (if needed), and 3 to 4 tablespoons of pesto, and mix it in. Let it come to a boil for a minute or two. Then top it with the vegan parmesan, pepper flakes, and the remaining reserved mushrooms.

Also, top it with some more pesto. Cover the lid and switch off the heat.

Let it sit for 2-3 minutes for the parmesan and flavors to meld. Open the lid and it is ready to serve.

Storage

Refrigerate for upto 3 days.

variations: Use other roasted veggies instead of mushrooms such as zucchini, asparagus etc. use non dairy cream instead of vegan mozzarella in the end for thickening the sauce. Use different pesto of choice