Is there anything cozier than eating lasagna on a cold night? We’re crazy about this classic baked pasta meal, but don’t love doing all of the dishes afterward, which is why a “one-pot” skillet version appeals to us so much.
Layered with earthy kale and mushrooms and a creamy homemade herbed vegan ricotta, you’re getting big returns on flavor for relatively minimal effort (especially for such a typically labor-intensive dish). Now that’s what we call comfort food!
Recipe and image courtesy of by CHLOE. Chef Contributor, Lauren Kretzer.
1 (14 oz) package firm tofu, drained and pressed
2 Tbsp nutritional yeast
1 Tbsp extra virgin olive oil
1 tsp apple cider vinegar
1 tsp garlic powder
1 tsp sea salt
1/2 cup fresh parsley leaves
2 Tbsp fresh oregano leaves
2 Tbsp fresh rosemary leaves
MUSHROOM + KALE MIXTURE
2 Tbsp extra virgin olive oil
3/4 lb cremini mushrooms, wiped clean and sliced
4 cups kale, finely chopped
2 cloves garlic, minced
1/4 cup white wine (or vegetable stock)
pinch sea salt
pinch freshly ground black pepper
1 (32 oz) jar marinara sauce
15 no-boil lasagna noodles, each broken in half
1/2 cup shredded or sliced vegan mozzarella cheese (we like Miyoko’s VeganMozz)
Press excess liquid out of tofu.
Clean and slice cremini mushrooms.
Break lasagna noodles in half.
Pre-heat oven to 350°F.
Place drained tofu, nutritional yeast, extra virgin olive oil, apple cider vinegar, garlic powder, sea salt, parsley, oregano and rosemary in the bowl of a food processor fitted with an “S” blade.
Process until smooth and ingredients are fully combined.
Transfer to a medium sized bowl and set aside.
MUSHROOM + KALE MIXTURE
To make lasagna, heat extra virgin olive oil over medium high heat in a cast iron skillet, or large straight-sided skillet.
Add sliced cremini mushrooms and cook for 5 minutes, stirring occasionally.
Add minced garlic, chopped kale, white wine, and a pinch of sea salt and freshly ground black pepper and cook an additional 3-4 minutes, or until kale is wilted and most of the liquid has evaporated.
Remove pan from heat and transfer mushroom + kale mixture from pan into a small bowl.
To assemble lasagna, spread 1 cup of marinara sauce evenly over the bottom of the skillet.
Layer 3 lasagna noodles (each broken in half) on top, topped with 1/3 cup sauce, ½ cup herbed ricotta, and 1 cup of kale + mushroom mixture.
For second layer, add 3 broken lasagna noodles, 1/3 cup marinara sauce, and ½ cup of herbed ricotta (no vegetables).
For third layer, add 3 broken lasagna noodles, 1/3 cup marinara sauce, ½ cup herbed ricotta, and 1 cup kale + mushroom mixture.
For fourth layer, add 3 broken lasagna noodles, ¼ cup marinara sauce, and remaining herbed ricotta and kale + mushroom mixture.
For top layer, add 3 broken lasagna noodles, remaining marinara sauce, and ½ cup of vegan mozzarella.
Cover skillet tightly with foil and bake for 45 minutes.
Remove foil and bake for an additional 10 minutes, or until vegan mozzarella has melted.
Remove from oven and let sit for 10 minutes before serving.
NOTES + STORAGE TIPS
Mushroom + Kale Lasagna will keep in an air-tight container in the refrigerator for up to 7 days and frozen for up to 3 months.