Go Back
–+ servings
Print Recipe
4.97 from 51 votes

Vegan Spinach Alfredo Skillet Lasagna

Vegan Spinach Alfredo Skillet lasagna makes the perfect weeknight dinner ! An easy vegan pasta recipe that is family-friendly, uses just 1 skillet, and is ready to eat in about 45 minutes!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: Alfredo lasagna, skillet lasagna
Servings: 6
Author: Vegan Richa

Ingredients

  • 1 tsp oil
  • 4 cloves garlic minced
  • 6-8 ounces spinach chopped spinach, or thawed if frozen
  • 1/4 tsp salt
  • 1/4 tsp pepper flakes

For the alfredo sauce

  • 3/4 cup raw cashews soaked in hot water for 15 mins, drain and use
  • 1 1/4 cup broth(veggie stock) or water
  • 2 tsp lemon juice
  • 2 tbsp nutritional yeast
  • 1 tsp Italian herbs such as thyme oregano, basil
  • 1/2 tsp salt
  • 1 tsp Miso
  • 1 teaspoon all purpose flour or corn/tapioca starch for glutenfree

For the rest of the lasagna

  • 1 tsp oil
  • 1/2 cup sliced onion
  • 1/2 cup thinly sliced mushrooms
  • 1 clove garlic minced
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1 tsp balsamic vinegar
  • 5-6 regular lasagna sheets broken into pieces, or 8 no boil lasagna sheets, or use 2 cups dried pasta such as Farfalle
  • 2 cups water or broth
US Customary - Metric

Instructions

  • Add oil to a large skillet over medium heat, then add garlic and cook until the garlic is starting to turn golden, then add in the spinach, salt and pepper flakes, and mix well.
  • Once the spinach is wilted, take off heat, and remove the spinach from the skillet into a bowl. For frozen spinach, just cook until the excess the water has dried out, but the spinach still has a lot of vibrant color.
  • For the sauce, blend all of the ingredients until smooth then set aside. You can blend for a minute, then wait for 5 minutes, so that the blended cashews rehydrate, and then blend again, so that the mixture will be smooth.
  • For the Skillet Lasagna, heat oil in the same skillet, add the onion, mushroom, garlic, salt, and pepper, and cook until the onion is golden, 6-8 minutes. Stir occasionally in between.
  • Add in the balsamic vinegar, and mix in and cook for another 2 minutes. Then add your broken lasagna sheets, water or broth, and about 3/4 of the blended alfredo sauce (or add just 1/4 of the sauce for faster cooking the. Add the remaining sauce at the next step and bring to a boil), and mix in. cover the skillet and cook for 12-14 minutes. Stir once in between so the sheets don’t stick to each other . If the mixture is thickening too much, add in 2-4 tbsp more water or broth.
  • Once the lasagna sheets are cooked to preference, reduce the heat to low medium. Taste and adjust salt and flavor.
  • Distribute the cooked garlic spinach all over the skillet, and drizzle the remaining alfredo sauce all over as well, then cover and cook for the two minutes, and take off heat.
  • Let the skillet sit for a few minutes for the alfredo sauce to thicken a bit more, then serve with some extra pepper flakes on top if you like, or some toasted bread crumbs.

Video

Notes

  • To make the pasta nut-free, you can use my nut-free Alfredo (pumpkin seeds or cauliflower). or use 7 oz silken or firm tofu instead of cashews, like my Spinach Artichoke Pasta Bake
  • Miso substitute: and to make soyfree, use chickpea miso or 1 tablespoon more nutritional yeast. 
  • To make this Glutenfree, use Glutenfree lasagna or pasta 
  • For cheesier blend in 1/4 vegan cheese of choice with the cashew blend 

Nutrition

Calories: 211kcal | Carbohydrates: 26g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Sodium: 363mg | Potassium: 393mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2701IU | Vitamin C: 11mg | Calcium: 53mg | Iron: 2mg