Creamy Vegan Skillet Lasagna

This creamy vegan skillet lasagna is the ultimate winter comfort food! It’s a substitute-friendly recipe, which means you can probably make it straight out of your pantry with a few tweaks! Check the recipe notes for more information.


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Creamy Vegan Skillet Lasagna

Creamy Vegan Skillet Lasagna


  • 1 tablespoon olive oil
  • 2 shallots chopped
  • 8 ounces vegan beef style crumbles, crumbled tempeh, or 1 ½ cups cooked lentils
  • 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 no-boil lasagna noodles or regular lasagna noodles see note for directions on using regular noodles, broken into 23 inch pieces
  • ¾ cup cashew cream substitute full-fat coconut milk, from the can
  • A few handfuls baby spinach, if desired
  • Salt and pepper as needed
  • Vegan walnut herb parmesan or store-bought vegan parmesan, if desired


  1. Heat the olive oil in a large skillet over a medium flame. 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.
  2. Add the diced tomatoes, tomato sauce, oregano, and lasagna noodles to the skillet, along with ¾ cup water. Mix well, submerging the noodles as best you can. Bring mixture to a boil. Reduce the heat to low, then simmer the skillet lasagna for 10 minutes. Stir and make sure all of the noodles are well covered. Simmer for another 5-7 minutes, or until the noodles are tender.
  3. Stir in the cashew cream and the baby spinach, if you’re using. Continue cooking until the greens are tender. Taste the pasta; most sauces are salty, so it may not need any salt, but add salt and freshly ground pepper to taste. Serve, with vegan parmesan if you like.


If you use regular noodles, you can par-boil them before adding (about 8 minutes) and proceed as indicated, or you can add them directly if you don’t mind some extra cook time. They’ll need about 20-25 minutes to simmer, and you may need to add extra ⅓-½ cup water when you stir them halfway through the simmering time. Use your judgment and taste them for doneness!

Find more of Gena’s recipes on @thefullhelping.

Creamy Vegan Skillet Lasagna

If you loved this creamy vegan skillet lasagna, you might also like…

Vegan Lasagna Soup

Vegan Caprese Lasagna Roll-Ups

Vegan “Beefy” Skillet Lasagna

Click here for more delicious vegan lasagna recipes!



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