Description
This Savory French Onion Skillet Lasagna is a delightful, easy-to-make plant-based twist on traditional lasagna, featuring caramelized onions, mushrooms, and a creamy cashew-based sauce. Cooked entirely in a skillet, it combines bold umami flavors with tender spinach and perfectly cooked pasta sheets for a comforting meal that will wow your taste buds in just 20 minutes.
Ingredients
Scale
Vegetables
- 2 medium Yellow onions (Thinly sliced)
- 3 cloves Garlic (Minced)
- 8 ounces Mushrooms (Thinly sliced)
- 4 cups Spinach (Packed tightly)
Fats & Oils
- 2 tablespoons Vegan butter (Or olive oil)
Liquids & Broth
- 2 tablespoons Balsamic vinegar or red wine
- 1 cup Broth (Vegetable broth recommended for sauce)
- 2 cups Broth or water (For cooking pasta)
Dry Goods & Pantry
- 1 cup Raw cashews (Soaked for at least 20 minutes)
- 8 sheets Lasagna pasta sheets (Broken into pieces)
- 2 tablespoons Nutritional yeast
Seasonings & Spices
- 1 teaspoon Dried thyme
- 1 teaspoon Salt (plus 1 teaspoon more for sauce, adjust taste)
- 1 teaspoon Black pepper (plus a dash more for sauce)
- 1 teaspoon Italian seasoning
- 1 teaspoon Miso
- 2 tablespoons Lemon juice
- 1 teaspoon Red pepper flakes (Optional)
Instructions
- Caramelize Onions: Heat a skillet over medium heat and add the vegan butter. Add the thinly sliced onions and cook for about 8 minutes, stirring occasionally, until translucent and fragrant.
- Add Garlic and Seasonings: Stir in minced garlic, dried thyme, salt, and black pepper. Continue cooking until onions develop a golden color.
- Deglaze with Vinegar or Wine: Pour in balsamic vinegar or red wine and mix well. Cook another 5 minutes until onions caramelize. Reserve three-quarters of this mixture separately for garnish.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and cook for 1-2 minutes until tender.
- Prepare Cashew Sauce: In a blender, combine soaked cashews, 1 cup vegetable broth, lemon juice, nutritional yeast, Italian seasoning, salt, miso, and black pepper. Blend until smooth and creamy.
- Combine Sauce with Vegetables: Pour the creamy cashew sauce into the skillet with the onion and mushroom mixture. Gently fold in the broken lasagna sheets and 2 cups of broth or water.
- Simmer Covered: Cover the skillet and cook for 12-15 minutes, stirring occasionally, until the pasta is cooked through and has absorbed the sauce.
- Add Spinach: Fold in the packed spinach gently, then cover and let sit for 3 minutes to allow the spinach to wilt.
- Garnish and Serve: Top the skillet lasagna with the reserved caramelized onion mixture and optionally sprinkle with red pepper flakes for a bit of heat. Serve warm.
Notes
- Soak cashews for at least 20 minutes to ensure a smooth sauce texture.
- Adjust salt and pepper according to taste, especially since broth and miso add saltiness.
- If you prefer a spicier dish, increase the red pepper flakes or add a dash of cayenne pepper.
- This recipe is completely vegan and dairy-free, making it suitable for vegan diets.
- If you have gluten intolerance, use gluten-free lasagna sheets.
- Make sure to break lasagna sheets into smaller pieces for even cooking in the skillet.
