One pan dishes are my FAVORITE…especially the kind you can prep ahead of time and then just pop in the oven whenever you’re ready to eat. This vegan and gluten-free lasagna is healthy and satisfying, layered with a lentil-mushroom sauce (with miso!), herbed tofu ricotta and dolloped with walnut pesto. The longer you let the flavors sit and marinate here, the better. So don’t hesitate to make this ahead of time and cook it the following day. Leftovers? even better.

If it’s too hot to turn on your oven (talking to my LA peeps here), you can cook the lasagna on the stove top instead (see notes section below). I tried to reduce the steps and dish usage as much as possible. Don’t bother rinsing your food processor in between making the pesto and herbed ricotta—you’ll end up adding a portion of the pesto anyhow. This recipe was loosely adapted from The First Mess’ Vegan Skillet Lasagna. In her recipe, Laura makes her own almond ricotta #goals.

If you don’t have an issue with dairy, you can use standard, full-fat ricotta and just stir in the pesto, sans food processor. If neither tofu nor dairy sits well with you, just sub Kite Hill Almond Ricotta (treat it as normal ricotta and don’t mix it in the food processor). Use any parmesan you like…when I had second day leftovers, I grated fresh parmesan on top. If you do use vegan parmesan, my favorite is this brazil nut parm. Or, if you want a quicker version, just mix together 1 cup hemp seeds, 1/4 cup nutritional yeast and a teaspoon of sea salt.

Please do tell (in the comment section below) if you made any substitutions you’d like to share, or your overall experience with the recipe.

Bon appetit!

xo Mary

//Notes//

• Use a non-reactive bowl for tomato sauce, i.e. glass

• If you don’t have an issue with dairy, you can use standard, full-fat ricotta and just stir in the pesto, sans food processor. If neither tofu nor dairy sits well with you, just sub Kite Hill Almond Ricotta (treat is as normal ricotta and don’t mix it in the food processor).

• Alternatively, you can cook the lasagna on the stove top. Just bring the sauce to a simmer and cook covered for 15 minutes.

• Use any parmesan you like—brazil-nut parm is my favorite non-dairy recipe.  Or, to make a quick version, combine 1/2 cup hemp seeds, 1/4 nutritional yeast and 1 teaspoon sea salt.

• If you are saving some of the lasagna for leftovers, just dollop the pesto over individual plates rather than the entire dish (otherwise the pesto will brown).  To store extra pesto, transfer to a air tight jar, cover with a thick layer of olive oil and place in the refrigerator for 1-2 days, or in the freezer for up to 2 months.  

• This lasagna works great for leftovers! Store in an airtight container for up to 3 days in the refrigerator or in the freezer for a week.

Tools

12-inch skillet

Glass, or non-reactive mixing bowl

2 medium mixing bowls 

Food processor

optional Garlic press 

Chopping knife

Cutting board

Rubber spatula

Wood spoon