When it comes to lasagna, there are so many ways that you can make it. One of my favorite versions is my Meatless Skillet Lasagna. Its super easy to make, you won’t miss the meat, and its a one skillet meal which is always a win.
How is this Lasagna Meatless?
The good thing about this skillet lasagna is the fact that you can swap different ingredients and you will genuinely be satisfied with each option. This recipe is considered meatless because you have the option of either using plant based meat or you can use lentils as your “meat” option. I like to use Impossible Ground Meat and Beyond Italian Sausage when making this dish.
If meatless isn’t your thing, then you can replace the plant based ground meat and sausage with the real thing. But to be honest, I don’t think that you’ll find that you will miss it. (
If you would like a traditional vegan lasagna that uses meat replacement and non-dairy cheese, then you need my Vegan Meat Replacement Lasagna in your life now!Print
2tbs Olive Oil
1 White Onion (diced)
4oz Mushrooms of choice (sliced)
12oz Frozen Spinach
2tsp dried basil
4 Garlic Cloves (diced)
1/4c Fresh Basil (chopped)
1lb Plant base ground meat
1lb Plant base Italian sausage
2lbs Cooked lentils
12oz Lasagna Noodles (not cooked)
In a bowl, mix ricotta, parmesan, basil, salt, and pepper. Sit to the side.
In an extra large skillet heat olive oil over medium heat.
Sauté onion and mushrooms until onions begin to become translucent.
Stir in plant based meat or lentils and frozen spinach to the pan.
Cook until for about 10-15 minutes, or until plant based meat and frozen spinach is fully cooked.
Stir in 2c of marinara sauce.
Break 4-5 lasagna noodles on top of meat to make a layer.
Dollop 1/2 of ricotta mixture on top of noodles.
Top with about 2c of sauce.
Continue to layer until you reach the top of the pan.
Place lid on top of pan, and let cook for about 30 minutes or until noodles are tender.
Top with slices of fresh mozzarella and cover again. Cook until mozzarella has melted.