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+ servings
A large, cast iron skillet has been filled with a creamy vegan skillet lasagna and baby spinach.
4.79 from 19 votes

Creamy Vegan Skillet Lasagna

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yields: 6 servings


  • 1 tablespoon olive oil
  • 2 shallots, chopped
  • 8 ounces vegan beef or sausage-style crumbles (optional, substitute 1 cup cooked lentils or crumbled tempeh)
  • 4 cloves garlic, minced
  • 1 14.5- ounce can diced tomatoes
  • 2 15- ounce cans tomato sauce, or 3.5 cups of a favorite marinara sauce
  • 1 teaspoon oregano
  • 8 ounces lasagna noodles (regular or no-boil—see notes)
  • 3/4 cup cashew cream (substitute full fat coconut milK)
  • 3 cups baby spinach or finely chopped leafy greens (optional)
  • Salt and pepper as needed
  • cashew parmesan cheese


  • If you're using regular lasagna noodles (my preference) or another pasta shape, bring a large pot of salted water to a boil. Break the lasagna noodles into two or three-inch pieces. Add them to the boiling water and cook for about 10 minutes, or until they're cooked al dente. If you're using no-boil noodles, you can skip this step and proceed with the recipe.
  • Heat the olive oil in a large, deep skillet over medium heat. Add the shallots and vegan beef crumbles. Continue cooking for 5-6 minutes, or until the crumbles are browning and the shallots are tender. Add the garlic. Cook for another minute or two, until the garlic is very fragrant, stirring constantly.
  • Add the diced tomatoes, tomato sauce, and oregano to the skillet. If you're using par-cooked lasagna noodles from step 1, add the noodles now. If you're using no-boil noodles, break them into 2-3 inch pieces and add them with 3/4 cup water now.
  • Mix everything well, submerging the lasagna noodles in the sauce. Bring the mixture to a boil. Reduce the heat to low, then simmer the skillet lasagna for 5-7 minutes if you're using par-cooked noodles, 10-15 minutes if you're using no-boil. When the noodles are tender, you're ready to proceed.
  • Stir the cashew cream and the baby spinach, if using, into the skillet. Continue cooking until the greens are tender, about 3 minutes. Taste the pasta; add salt and freshly ground pepper as needed. Serve the skillet lasagna, with vegan parmesan if you like.


*If you use regular lasagna noodles, par-boil them for 8-10 minutes as instructed. No-boil noodles can be added directly to the skillet with additional water and some additional cooking time. Alternatively, you can use a medium pasta shape (like fusilli or rigatoni) and par-cook as indicated in step 1.