Vegan Pesto Skillet Lasagna
This Vegan Pesto Skillet Lasagna cooks in one pan and uses simple ingredients for a quick and delicious meal.
Ingredients
Main ingredients
- 9 oz Lasagna noodles Broken into pieces
- 8 oz Mushrooms Sliced
- 1 cup Pesto Store-bought or homemade
- 4 cups Vegetable broth Use low-sodium if desired
- 1 cup Vegan mozzarella cheese For topping
- 1/4 cup Vegan parmesan cheese For topping
- to taste Salt
- to taste Pepper
Instructions
Preparation
- In a large skillet, sauté sliced mushrooms until tender.
- Add vegetable broth and bring to a simmer.
- Break lasagna noodles into pieces, add to the skillet, and cook until tender, about 10-12 minutes.
- Stir in pesto and cook until heated through.
- Remove from heat and sprinkle with vegan mozzarella and parmesan cheese.
- Cover for a few minutes until the cheese has melted, then serve.
Notes
Serve hot straight from the skillet for an easy meal. To store, cool to room temperature before storing in an airtight container for 3–4 days or freeze for up to 2 months. Reheat in a skillet over low heat or microwave until warm. Consider adding spinach or kale for extra nutrients, or swapping mushrooms for zucchini or eggplant.