One-Pan Vegan Lasagna
recipe

Description: A delicious and easy one-pan vegan lasagna packed with vegetables and rich flavors.
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serving Size: 4 servings
Ingredients:
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 2 zucchinis, sliced
- 1 can (400 g) diced tomatoes
- 2 cups vegetable broth
- 9-12 lasagna sheets (no pre-cooking required)
- 200 g vegan ricotta (or tofu + lemon juice)
- 2 cups vegan cheese shreds
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
1. Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic; sauté until soft.
2. Add bell pepper and zucchini to the skillet and cook for about 5 minutes until the vegetables are tender.
3. Pour in the diced tomatoes and vegetable broth. Season with salt and pepper. Let the mixture simmer on low heat for about 10 minutes.
4. Layer the lasagna sheets on top of the vegetable mixture, gently mixing to ensure the sheets get coated.
5. Spread the vegan ricotta evenly over the lasagna sheets.
6. Cover the skillet with a lid and let the lasagna cook on low heat for about 30 minutes, or until the sheets are tender.
7. Remove the lid and sprinkle vegan cheese shreds on top. Cook for an additional 5 minutes until the cheese is melted.
8. Garnish with fresh basil and serve warm.
Nutritional Information (per serving):
- Calories: 320
- Protein: 12g
- Carbohydrates: 45g
- Dietary Fiber: 6g
- Sugars: 6g
- Fat: 12g
- Saturated Fat: 2g
- Sodium: 550mg

Reviews: 4.32 (3324 reviews) ★★★★★ share