This vegan one pot lasagna cooks broken lasagna sheets directly in a thick tomato sauce with tofu crumbles, carrot, and celery. A layer of vegan cream cheese or béchamel and melted mozzarella finishes the pan.

There is no separate pot of pasta to drain and no oven step. The result is a saucy skillet dinner that you spoon onto plates. For a creamier bowl with fresh tomatoes, lentils, and spinach, try my vegan lasagna soup.

Why It Works

  • Flavor built in the pan: Onion, garlic, carrot, and celery soften before tomato paste, herbs, and tofu are added.
  • No separate pasta pot: The broken sheets cook directly in the sauce, which thickens around them.
  • A creamy topping: Vegan cream cheese or béchamel and mozzarella add richness without assembling layers.

How To Make It

Soften the vegetables, build the tomato sauce, then simmer the broken pasta and finish with cheese. The complete ingredient list and detailed instructions are in the recipe card below.

Finely chopped vegetables in a pan for lasagna
Soften the vegetables: Cook the onion, garlic, carrot, and celery until tender.
Tofu crumbles and tomato sauce in a skillet
Build the sauce: Stir in tomato paste, herbs, tofu crumbles, and passata.
Tomato sauce in a pan for cooking lasagna sheets
Loosen the sauce: Stir in water so the sauce can surround the pasta as it cooks.
Broken lasagna sheets simmering in tomato sauce
Simmer the pasta: Separate the broken sheets in the sauce before finishing with the creamy cheese topping.

Tips for the Best Texture

  • Keep the pasta moving: Stir gently around the bottom of the pan and separate overlapping sheets as they soften.
  • Adjust water to the pasta: Regular sheets can need more water and longer cooking than the suggested no boil sheets. Add a splash whenever the sauce thickens before the pasta is tender.
  • Use ready to cook tofu crumbles: If making your own, drain and pat dry firm tofu before crumbling. Prepared savory crumbles add more flavor than unseasoned tofu.
  • Melt the topping gently: Keep the heat low and cover the pan once the cheeses are added. Different vegan cheeses soften and melt differently.
  • Rest briefly before serving: The sauce thickens as it stands. Loosen it with a little hot water if needed.

Swaps and Variations

  • Choose the creamy layer: Keep the original choice of vegan cream cheese or prepared vegan béchamel. Plain cream cheese gives a tangier finish.
  • Change the protein: Cooked lentils or a prepared vegan ground alternative can replace the tofu crumbles. Adjust seasoning to suit the product.
  • Use regular pasta sheets: They work too, but check tenderness and add more water as needed.
  • Make it gluten free: Use gluten free lasagna sheets and check all prepared sauces, crumbles, and cheeses. Cook gently and check the pasta early.

How To Serve It

Serve straight from the pan after a short rest, with fresh basil if you like. A green salad or garlic bread works alongside the rich sauce. For a lighter consistency rather than a thick skillet dinner, try the one pot lasagna soup with fresh tomatoes and lentils.

Frequently Asked Questions

Do I need to boil the lasagna sheets first?

No. The sheets cook directly in the tomato sauce. Break them into pieces and keep them mostly submerged, adding more water when needed.

Can I use regular sheets instead of no boil sheets?

Yes. Regular sheets can take longer and absorb more liquid. Keep extra hot water nearby and cook until the pasta is tender rather than relying only on the clock.

What should I do if the pasta sticks together?

Gently separate the pieces with a spoon while stirring. Add a little hot water if the sauce has become too thick to move freely around the sheets.

What can replace the tofu crumbles?

Fully cooked lentils or a prepared vegan ground alternative can work. Use cooked or ready to heat ingredients rather than adding dry lentils directly.

Can I use béchamel instead of cream cheese?

Yes. Prepared vegan béchamel is one of the original options. Spoon it over the cooked pasta before adding the mozzarella topping.

Can I prepare it ahead?

You can chop the vegetables and prepare the sauce ahead. For the best pasta texture, add the sheets and finish the dish shortly before serving.

Is this lasagna soup?

No. This recipe has a thick tomato sauce and a creamy melted topping. The separate lasagna soup recipe uses fresh tomatoes, stock, soy cream, lentils, and spinach for a spoonable bowl.

Storage and Reheating

Refrigerate leftovers in a covered container within two hours and use within three days. Reheat gently until hot throughout, adding a splash of water to loosen the sauce. The pasta will soften and absorb more sauce during storage.

More Vegan Pasta Recipes

Easy Vegan One-Pot Lasagna

Vegan One Pot Lasagna

4.78 from 9 reviews
Broken lasagna sheets simmer in a thick tomato sauce with tofu crumbles, carrot, and celery. Finish with a creamy vegan topping and melted mozzarella, all in one pan.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 677
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

  • 2 tbsp Olive oil
  • 3.5 oz Small onion finely chopped
  • 2 cloves Garlic minced
  • 1.7 oz Celery finely chopped
  • 2.1 oz Carrot finely chopped
  • 2 tbsp Tomato paste
  • 1-½ cups Tofu crumbles store-bought or homemade
  • 1 tsp Dried oregano
  • 1 tsp Dried basil
  • Salt and pepper to taste
  • 16.9 fl oz Tomato purée passata
  • 1-2 cups Water
  • 8-10 sheets Lasagna sheets no-boil if possible, broken into large pieces
  • 1 cup Plant-based cream cheese or prepared non-dairy béchamel
  • 1 cup Shredded plant-based mozzarella-style cheese

Equipment

  • Large deep skillet or sauté pan with a lid
  • Wooden spoon or spatula
  • Knife
  • Cutting board

Method
 

  1. Soften the vegetables: Heat the olive oil in a large deep skillet over medium heat. Add the onion, garlic, celery, and carrot. Cook for 5 to 7 minutes, stirring, until softened. Lower the heat if the garlic begins to brown.
  2. Build the sauce: Stir in the tomato paste, oregano, and basil and cook for 1 to 2 minutes. Add the tofu crumbles and cook for another 2 to 3 minutes, stirring to coat them.
  3. Cook the pasta: Pour in the passata and 1 cup of water. Add the broken lasagna sheets, separating the pieces and pressing them mostly into the sauce. Cover and simmer over medium low heat for 10 to 15 minutes, or until tender. Stir gently every few minutes, including around the bottom of the pan. Add the remaining water as needed; regular sheets may need more water and a longer cooking time.
  4. Add the creamy topping: When the pasta is tender, spread the vegan cream cheese or prepared vegan béchamel over the top and sprinkle with the mozzarella. Cover and cook gently for 2 to 4 minutes, until the topping is hot and the cheese softens.
  5. Rest and serve: Taste and adjust the salt and pepper. Remove from the heat and let stand for 5 minutes before serving. Garnish with fresh basil if you like.

Nutrition

Calories: 677kcalCarbohydrates: 74gProtein: 23gFat: 35gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 628mgPotassium: 889mgFiber: 11gSugar: 13gVitamin A: 3311IUVitamin C: 19mgCalcium: 243mgIron: 6mg

Notes

Pasta: Keep the pieces separated and stir around the bottom of the pan. Add water as needed until the pasta is tender.
Nutrition: Estimated per serving for four portions. Values vary with the tofu crumbles, pasta, and vegan cheeses used.

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