Creamy vegan skillet lasagna is the ultimate one-pot comfort food meal! It’s made with broken lasagna noodles and cashew cream in place of dairy. It’s freezer-friendly, easy to make ahead, and a guaranteed crowd pleaser.
This is another one of those recipes that had me feeling tripped up over terminology. Lasagna, even a skillet lasagna, is typically made with layers of melty cheese.
This one forgoes those layers for the addition of cashew cream, which makes the whole thing creamy/cheesy/etc., but makes it a departure from anything resembling traditional lasagna, too.
So why not label it creamy skillet pasta? I guess in spite of all the deviations I took from tradition, when I was eating the dish it still registered more strongly as lasagna than regular pasta. It’s dense, full of flat layered noodles. It reads as something that might have emerged from the oven, in spite of the fact that it requires no baking time at all. And it has the richness of a celebratory, weekend-worthy pasta centerpiece.
To make the dish, you start by sautéing shallots, garlic, and—if you like—your favorite vegan meat/sausage. I used Beyond Meat beef crumbles, but any vegan beef-style crumble or crumbled sausage (Field Roast, anyone?!) would be great. If plant meats aren’t your thing, you can easily substitute cooked lentils. I prefer the vegan meat because it makes the dish feel like totally authentic comfort food, but both options work nicely.
After the plant meat, shallots, and garlic cook down, you add diced tomatoes and tomato sauce, broken lasagna noodles, some water, some dried spices. You let the whole thing simmer, uncovered, for 15-25 minutes (depending on whether you use no boil noodles or not—I’ve now tried both). Stir in cashew cream and a few handfuls of baby spinach, if you like, and voila: a layered, decadent, delicious pasta supper. No boiling noodles separately from other components, no baking required.
The recipe is like a lot of my recipes these days: relatively flexible and unstructured. Lentils vs. beef crumbles, canned tomato sauce vs. marinara from the jar (or heck, homemade), greens vs. no greens, parmesan topping or not: it’s all good. By nature I’m a fairly meticulous cook, but—just as it’s making me value stillness, this DI experience is making me value a little spontaneity and ad-libbing in the kitchen, too. With all of the new structure in my days, I’m coming to appreciate flexibility in other areas of my life more than ever. Cooking included.
I made this dish on Saturday, feeling more burnt out than I wanted to feel over the weekend, when there’s always so much I’d like to do. It was so special to have a true comfort food meal to dive into on Saturday night—especially since it didn’t require me to spend too much time cooking. And the leftovers were amazing on Sunday, too (ditto in Monday’s packed lunch).
Wishing you comfort and richness as we close out the rest of this week, and I’ll be back over the weekend with the usual roundup!