Vegan Skillet Lasagna

Lasagna is one of my favorite meals.  Warm, comfort food with a delicious red sauce accompanied with a big green salad and Italian bread.  Yum!!! Here is our quick, weeknight, vegan skillet lasagna just in time for Meatless Monday! Oh and a perfect homemade Tofu Ricotta! Wonderful!


We opted to make this recipe oil and processed foods free, which make is the perfect weekend whole-food, plant-based lasagna. 

Vegan and Whole-Food, Plant-Based Skillet Lasagna

Vegan Skillet Lasagna

Vegan Skillet Lasagna


  • 1 onion, minced
  • 3 cloves garlic, minced
  • Pinch crushed red pepper flakes
  • 13 lasagna noodles, broken into 2-inch pieces
  • 1 28 oz can crushed tomatoes
  • 3 cups water, or 1 28 oz can's worth
  • 1 teaspoon dried basil
  • 1/4 cup nutritional yeast
  • Salt
  • 1 recipe tofu ricotta, below

Tofu Ricotta

  • 1 14 oz block of firm tofu crumbled
  • 1/4 cup silken tofu
  • 1 tablespoon Nutritional yeast
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 cup dried basil
  • 1/2 teaspoon garlic powder


  1. Sauté onion, garlic, and red pepper flakes
  2. Add noodles, tomatoes, water, and basil
  3. Cover and cook over medium heat, about 20 minutes, stirring often
  4. Off the heat, stir in nutritional yeast and season with salt and pepper to taste
  5. Add dollops of tofu ricotta and serve

Tofu Ricotta

  1. Put all ingredients in a bowl and mash with a fork until well combined and resembles ricotta.
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

We hope you enjoy this quick, weeknight skillet lasagna! Snap some pics and share on Instagram @veginspired #veginspiredfoodie

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