Creamy Vegan Skillet Lasagna
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.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Course: main dish
Servings: 4 -6 servings
Ingredients
- 1 tablespoon olive oil
- 2 shallots chopped
- 8 ounces vegan beef style crumbles crumbled tempeh, or 1 1/2 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 2-3 inch pieces
- 3/4 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
Instructions
1. Heat the olive oil in a large skillet (I use this one, which is 12 inches) 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 3/4 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.
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Notes
If you use regular noodles, you can par-boil them before adding (about 8 minutes) and proceed as indicated, or you can add then 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 an extra 1/3-1/2 cup water when you stir them halfway through the simmering time. Use your judgment and taste them for doneness!
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