Lasagna is an act of love. Make no mistake, when you sit down to a glorious stack of noodles, red sauce, and cheese, someone is making a statement about their feelings. They’ve chosen to spend a solid chunk of their day planning, prepping, simmering, layering, and baking, all to share something that will disappear in minutes. Even quick fixes or make-ahead recipes declare, loud and clear, “I care about you.”

Love isn’t simple and easy like the movies, though, and a hot, freshly baked slab of lasagna isn’t always within reach. Time and energy for cooking is at a premium, especially for young families as school starts up once again. That doesn’t mean we should make compromises, in showing love, receiving it, or eating homemade lasagna. That’s what skillet lasagna was made for.

Home Skillet

Stack the deck in your favor without making sloppy stacks of noodles that will only be knocked over on the plate. Skillet lasagna keeps everything that matters while cutting out the time-consuming pageantry. Undulating ribbons of broken lasagna noodles tangle within a rich ragu beneath a crown of bubbling, lightly browned melted cheese. Instead of carefully constructing layer upon layer and waiting for the oven to work its magic, the whole thing comes together in under 30 minutes, start to finish, ready to serve right out of the pan.

Mushrooms Over Meat

The real secret to success is the incredible meaty umami imparted by Fungitarian Marinara. Given how unremarkable all of the other ingredients are, I was honestly shocked at the remarkable depth of flavor I found at the end of my fork. These saucy shrooms do the heavy lifting here, bringing a long-simmered complexity that tastes like it should have taken hours to develop. Walnuts and red lentils help complete that meaty sensation with toothsome texture and deeply satisfying protein in spades. It’s the kind of robust gravy that even your Italian nonna would be impressed by.

Use Your Noodles

Just because this dish was inspired by lasagna, it doesn’t mean you need to strictly stick to lasagna noodles. Any pasta will work, really, with my top suggestions being:

• Mafalda: Short, wide, frilly ribbons that are essentially mini lasagna sheets, I would actually prefer these more than the full-sized version broken into pieces, but they’re more expensive and difficult to find.
• Pappardelle, linguine, or fettuccini, broken into pieces: Though narrower, you’ll still enjoy a similar experience with small sheets of pasta in every bite.
• Penne, ziti, rigatoni, or elbows: Any tube shape is ideal for holding more sauce, and this is definitely one saucy dish.

Truly, any noodle you prefer will work, as long as it’s cooked al dente before it hits the skillet. That includes alternatives like gluten-free pasta, high-protein pasta, and whole grain pasta.

Streamlined Solutions

For that matter, you could make this a one-pan meal if you wanted to use no-boil noodles to begin with. While I prefer cooking standard lasagna noodles separately to prevent them from getting mushy, if that extra pot of boiling water is what’s standing between you and a home-cooked dinner, by all means, take the assist when you can. In that case, you’ll want to add the broken no-boil noodles at the same time as the marinara, and increase the amount of broth to 2 1/2 – 3 cups total, adjusting as needed to yield tender pasta and plenty of sauce.

Smart Swaps

Call it “deconstructed” if you’re feeling fancy and don’t be afraid to make it your own! Want it cheesier? Fold extra vegan mozzarella shreds in before broiling, or drop dollops of tofu ricotta on top afterwards. Can’t eat nuts? Substitute crumbled tempeh or in a pinch, omit entirely. I’ve also had fantastic results using Fungitarian Original, and I have a good feeling that Asian Zing or Taco would be excellent candidates when you’re craving something more like a spicy arrabiata sauce.

Say It With Lasagna

Lasagna will always be a dish that comes straight from the heart, no matter what form it takes. I think “acts of lasagna” is my primarily love language, since it leaves no room for ambiguity. There’s no second-guessing when someone feeds you lasagna, be it traditional, skillet, shortcut, or somewhere in between. They’re wearing their heart on their sleeve as plainly as the pasta on your plate. Making it more complicated doesn’t make it any better. Even if you’re cooking solo and planning for leftovers, self-love is essential, too. We all deserve more lasagna in our lives.

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Yield: Makes 4 - 6 Servings

Skillet Lasagna

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Get homemade skillet lasagna on the table, fast! Undulating ribbons of broken lasagna noodles tangle within a rich ragu beneath a crown of gooey melted cheese. Instead of carefully constructing layer upon layer and waiting for the oven to work its magic, the whole thing comes together in 30 minutes, start to finish, ready to serve right out of the pan.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 8 Ounces Lasagna Noodles (NOT No-Boil)
• 2 Tablespoons Olive Oil
• 1 Small Red Onion, Diced
• 4 Cloves Garlic, Minced
• 1 (12-Ounce) Package Fungitarian Marinara
• 1/2 Cup Red Lentils
• 1/2 Cup Toasted Walnuts, Minced
• 1 1/2 Cups Vegetable or Mushroom Stock
• 2 Cups Marinara Sauce
• 1 1/2 Tablespoons Italian Seasoning
• Salt and Ground Black Pepper, To Taste
• 2 Cups Fresh Baby Spinach, Lightly Packed
• 1 Cup Shredded Vegan Mozzarella
• 1/4 - 1/2 Teaspoon Crushed Red Pepper Flakes
• Fresh Basil, as Desired

Instructions

1. Break the dry lasagna noodles into roughly 2-inch pieces. Don't worry if some of them shatter into smaller bits. Cook in boiling water until just shy of al dente and drain thoroughly. Set aside.
   
2. While the noodles are cooking, set a large skillet over medium heat. Once hot, add the oil, onion, and garlic. Sauté for 5 - 7 minutes, until aromatic and softened. Add the Fungitarian Marinara and cook 5 minutes longer, stirring periodically.
   
3. Add the red lentils, walnuts, stock, marinara sauce, and Italian seasoning. Cover and bring to a boil. Reduce the heat to medium-low and simmer for 10 - 15 minutes, until the lentils are fully cooked and the sauce has thickened. Gently add the par-cooked lasagna noodles and simmer for 2 - 3 minutes, until hot and tender. Turn off the heat and fold in the spinach, stirring just until wilted. Season with salt and pepper, to taste.
   
4. Sprinkle vegan cheese over the top, then place the pan under the broiler, set to high. Broil for 3 - 5 minutes until the cheese is melted and lightly browned.
   
5. Top with crushed red pepper and fresh basil. Enjoy hot!
   

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Now Foods, Real Food, Raw Walnuts, Unsalted, 12 oz (340 g)
• 
  Arrowhead Mills, Organic Red Lentils, 16 oz
• 
  Fungitarian Bundle – 6 Pouches

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 498Total Fat: 31gSaturated Fat: 8gUnsaturated Fat: 23gCholesterol: 0mgSodium: 863mgCarbohydrates: 38gFiber: 11gSugar: 10gProtein: 22g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.