Vegan One Pot Lasagna

4.78 from 9 reviews

Vegan One Pot Lasagna

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.

Course Main Course

Cuisine Italian

Diet Vegan

Keyword Easy vegan pasta recipes, one-pot vegan lasagna recipe, quick vegan dinner ideas, super easy vegan one-pot lasagna, Vegan Comfort Food

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 677kcal

Cost $15

Equipment

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

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

US Customary - Metric

Instructions

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.
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.
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.
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.
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.

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.

Nutrition