Vegan “Beefy” Skillet Lasagna


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Vegan “Beefy” Skillet Lasagna



  • 10 oz vegan beefy crumble
  • 1 clove garlic, minced
  • ½ cup unsweetened plain vegan milk (I used oat milk)
  • 2 cups marinara
  • 8 oz lasagna noodles broken into 1 ½ inch pieces, each noodle should be broken into about 5 pieces
  • 1 tbs nutritional yeast
  • 1 cup water
  • An overflowing ½ cup vegan mozzarella
  • A large handful of chopped spinach
  • Grated vegan parmesan cheese
  • ½ tsp salt Fresh cracked black pepper


  1. Sauté the beefy crumble in a 12-inch pan according to package instructions. Add in garlic clove at the end, sauté for another 30 seconds.
  2. Add in milk, marinara, noodles, nutritional yeast, and water, spreading out the noodles so they are mostly covered in liquid. Bring to a boil, cover, and lower the heat to a high simmer at medium-low heat.
  3. Simmer for 20 minutes, stirring 3 times during the cooking process. Add in the mozzarella, stir to combine, cover and simmer for another 5 minutes. Check noodles for doneness, if they aren’t cooked through simmer for another 5 minutes. If they’re done, throw in the spinach, salt and pepper, stir to combine and cook until the spinach is wilted.
  4. Finish with grated parmesan cheese and serve!



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