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If you love pasta, you’ll love our #CheesySkilletLasagna! 😊 This is a one pan dish (no oven required) and we make it dairy-free! 😋 Delicious healthy meal for the whole family. 💕
CHEESY SKILLET LASAGNA ✨
10 pcs lasagna sheets
400 g brown lentils
300 g tomato sauce
1 1/2 cup button mushrooms, chopped
1 medium-sized onion, diced
1/2 cup basil leaves
3 tbsp. vegan Worcestershire sauce
1/2 tsp dried oregano
1/2 tsp smoked paprika
1 tsp coriander flakes
1 tsp garlic powder
4 cloves garlic, diced
salt and pepper to taste
VEGAN CHEESE SAUCE INGREDIENTS:
1 cup cashews (boiled and drained)
1/2 cup nutritional yeast
1 tsp garlic powder
1 tsp cornstarch
3/4 tsp salt
1 cup plant-based milk
juice of half a lemon
Method
Prepare the Vegan Cheese Sauce:
In a high-speed blender, add the cashews (boiled and drained), nutritional yeast, garlic powder, cornstarch, salt, plant-based milk, lemon juice. Blend until you have a smooth and creamy consistency.
For the Lentil Mixture:
Sauté the garlic, onion, garlic powder, smoked paprika, dried oregano, coriander flakes, vegan Worcestershire sauce, mushrooms and lentils. Cover with lid and let it cook for 3 minutes. Pour the tomato sauce and 1 cup of water. Stir well. Add salt and pepper to taste. Break the lasagna noodles over the skillet. Stir to combine it with the sauce mixture thoroughly. Pour the cheese mixture into the pan or you can just add some dollops of it on top of the sauce, if you prefer. Add the basil leaves and 1/4 cup of water. Give it a good mix and let it simmer for 3-5 minutes. Top with more coriander flakes and you’re ready to enjoy!
*Feel free to adjust the recipe measurements according to your preference. Cheers! 😊
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Frey and Maria
#plantbased #vegan #oneskilletlasagna
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