Gluten-free Vegan Skillet Lasagna

My girlfriend Lisa gave me this recipe. Its perfect for hot days because you don’t have to heat up your oven! It can be done stovetop or in an electric skillet! Lisa’s version had meat in it, but this is a vegan adaptation.

Lisa’s Skillet lasagna:

4-6 Amy’s vegan gluten free Bistro burgers, or a lb of hamburger

a jar of spaghetti sauce (Lisa recommends a can of tomato paste and a can of sauce, with spices of your liking. I was lazy)

a little water

gf lasagna (or eggplant slices)

add-ins of your choice (I used spinach, but I also like shredded carrot, zucchini, summer squash, mushrooms, etc.)

cheeses of your choices (I prefer the Daiya Mozz shreds for simplicity, but Lisa uses a Mexican blend and ricotta)

To make this for 2, use 1-2 burgers, about 1/3 of a jar of sauce, 4oz of water, 1/3 box of lasagna, and a couple small handfuls of shredded cheese.

With a little oil, brown up the vegan burgers. When they start to thaw in the skillet, break them apart like crumbles (or brown your beef).

Then add your sauce, enough water to make it soupy, your spinach or add ins (not the cheese yet), and your lasagna noodles broken into chunks (if your heat is too high, you might have to stir this a few times).

Cover and simmer until the noodles are soft. Add your cheese and cover again. When it’s melted, it’s done!


One thought on “Gluten-free Vegan Skillet Lasagna

  1. Hi Kate,

    I just wanted to give you another idea for your vegan lasagna. My friend use to make her lasagna when she was doing the atkins diet with spaghetti squash. It was so good, didn’t even notice were missing and i ate a vegetable I wouldn’t normally eat…

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