Smoky Skillet Lasagna with Crispy, Bacon-y Lentils (one pot)

Crispy, smoky lentils on prime of lasagna noodles in a creamy sauce make this smoky skillet lasagna completely addictive. 

It is a easy weeknight skillet lasagna with creamy, smoky sauce topped with lentils which were crisped up in a skillet and coated with spices, soy sauce, and maple syrup to offer them an unimaginable, bacon-like taste. They make an incredible topping on this creamy pasta! And every little thing is cooked in simply 1 Skillet!

You can also make an enormous batch of those smoky lentils and use them over pastas, salads, bowls, and no matter different dishes you want.

I like skillet meals! Strive my varied skillet pastas and lasagnas and my skillet enchilada.  

Why You’ll Love Smoky Skillet Lasagna

• crispy lentils have wealthy, bacon-y taste
• creamy pasta with a scrumptious sauce
• one-pot meal
• prepared in below an hour
• nut-free with gluten-free and soy-free choices

Extra Vegan Skillet Lasagna Recipes

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Smoky Skillet Lasagna with Crispy Lentils

Crispy, smoky lentils on prime of lasagna noodles in a creamy sauce make this smoky skillet lasagna completely addictive. And it’s able to eat in lower than an hour!

Prep Time15 minutes minutes

Cook dinner Time35 minutes minutes

Whole Time50 minutes minutes

Course: Essential

Delicacies: Italian

Key phrase: smoky skillet lasagna

Servings: 4

Energy: 290kcal

Writer: Vegan Richa

Elements

For the crispy lentils:

• 3/4 cup (148.5 g) cooked brown lentils or canned drained
• 2 teaspoons oil
• 1 teaspoon soy sauce or tamari
• 1 teaspoon maple syrup
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika

For the pasta:

• 1 teaspoon oil
• 1/2 cup (80 g) chopped onion
• 3 to 4 ounces (85.05 g) of sliced mushrooms
• 1/2 teaspoon salt divided
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 2 teaspoons Italian herbs
• 1 tablespoon all-purpose flour or use gluten-free flour
• 1 tablespoon soy sauce or tamari
• 1 tablespoon balsamic vinegar
• 1 cup (236.59 ml) water or broth
• 15 ounce (425.24 ml) can full fats coconut milk
• 1 tablespoon dietary yeast
• 7 no-boil lasagna sheets, or Use 5 common lasagna sheets, damaged up. Or use about 5 ounces of pasta of selection.
• 1/2 teaspoon crushed pink pepper flakes
• 3 tablespoons vegan parmesan
• 1/2 cup (78 g) frozen spinach thawed

For garnish:

• extra vegan parmesan, black pepper, contemporary herbs corresponding to basil, oregano

Directions

Make the crispy lentils.

• Drain the cooked lentils, allow them to drain for at the least quarter-hour earlier than utilizing, in order that any extra moisture dries out. You’ll be able to drain it in a strainer, after which put some paper towels below the strainer to soak up any extra moisture.

• Warmth a skillet over medium-high warmth after which add the oil. As soon as the oil is sizzling, add the lentils to the skillet and unfold them out evenly and allow them to prepare dinner for two to three minutes. Then, stir or flip and proceed to prepare dinner them till they begin to get puffy and begin to crisp up on a few of the edges. This will take anyplace from 5 to eight minutes, relying in your skillet and the range.

• As soon as the lentils are beginning to get puffy, brown and crispy on the perimeters, add within the soy sauce, maple syrup, and the spices, tossing to coat the lentils rather well. Proceed to prepare dinner the lentils to crisp them up a bit extra, one other 2 minutes or so. Style and alter taste, add a little bit of salt, if wanted, (add a couple of drops of liquid smoke for additional smokyness) then take away the lentils from the skillet.

Make the pasta:

• Add the teaspoon of oil to the identical skillet over medium-high warmth. Add the onion, mushroom, and 1/4 teaspoon salt. Combine effectively, and proceed prepare dinner till the onion begins to show translucent. 3-4 minutes. Then, add in all the dry spices and herbs and the flour and blend, then prepare dinner for a minute, then combine within the soy sauce, balsamic vinegar, and half the water. Combine rather well, in order that all the flour mixes in and there are not any lumps. Then, add within the coconut milk, dietary yeast, and the remaining 1/4 teaspoon of salt. Combine in and convey to a boil.

• Add the damaged up lasagna sheets to the skillet, remaining water, and blend and press the lasagna sheet items into the combination.

• Cowl the pan with a lid, and prepare dinner for 15 to 18 minutes. Stir as soon as in between to make it possible for the sheets usually are not sticking to the underside. If the pasta wants extra liquid, then add in one other 1/2 to 1 cup of sizzling water.

• As soon as the lasagna noodles are cooked to desire, add within the pepper flakes, vegan parmesan, and spinach and blend in. Cowl the lid, scale back the warmth to low and simmer for two minutes or so, then flip off the warmth.

• Then, let the skillet sit for a couple of minutes, open the lid, and both or switch the lasagna into serving bowls and prime these bowls with the crispy lentils or prime the skillet itself with the crispy lentils and a few contemporary herbs, black pepper, and extra vegan parmesan, and serve.

• Retailer: refrigerate for upto 3 days. Retailer the lentils individually in order that they don’t take up an excessive amount of moisture from the lasagna. Reheat within the microwave or skillet

Notes

This recipe is nut-free.
Coconut-free:  use different non-dairy cream. I like to make use of cashew cream, which makes it tremendous creamy: mix 1/2 cup of cashews with 3/4 cups of water and use. Add 2 cups water/broth to prepare dinner the pasta and add cashew cream as soon as the pasta is cooked, together with parm and spinach. Combine and convey to boil.
Glutenfree: use gluten-free lasagna noodles or different gluten-free pasta, tamari as a substitute of soy sauce, and gluten-free flour.
To make this recipe soy-free, omit the soy sauce and use coconut aminos 
 
 

Diet

Diet Details

Smoky Skillet Lasagna with Crispy Lentils

Quantity Per Serving

Energy 290
Energy from Fats 63

% Every day Worth*

Fats 7g11%

Saturated Fats 2g13%

Sodium 562mg24%

Potassium 507mg14%

Carbohydrates 47g16%

Fiber 7g29%

Sugar 8g9%

Protein 11g22%

Vitamin A 2799IU56%

Vitamin C 4mg5%

Calcium 115mg12%

Iron 3mg17%

* % Every day Values are primarily based on a 2000 calorie weight loss program.

Elements and Substitutions

• lentils – Cooked or canned brown lentils prepare dinner up crispy within the skillet.
• bacon seasoning – Soy sauce, maple syrup, onion powder, garlic powder, and smoked paprika give the lentils a bacon-like taste that’s so scrumptious on this smoky skillet lasagna!
• oil – To sauté.
• onion and mushrooms – For umami and texture.
• dried herbs and spices – Onion powder, garlic powder, smoked paprika, Italian herbs, and crushed pink pepper give the sauce a smoky, wealthy taste.
• flour – To thicken the sauce. You should use gluten-free flour, if wanted.
• soy sauce – Provides umami and saltiness to the sauce. Use tamari for gluten-free.
• balsamic vinegar – Provides a touch of candy and tang to the sauce that’s so good with the smoky flavors!
• coconut milk – For creaminess. You should use cashew cream as a substitute for coconut-free.
• dietary yeast – Provides the sauce a tacky taste and helps thicken it much more.
• lasagna sheets – No boil or common, Damaged up lasagna sheets are your pasta. You should use common or gluten-free lasagna sheets. You too can use different pasta, when you like.
• vegan parmesan – Provides the sauce creaminess and a fantastic taste!
• frozen spinach, thawed – For some inexperienced veggie motion!

Ideas

• Measure your entire elements out whereas the lentils drain to avoid wasting time cooking.
• Double or triple the lentils, so that you’ll have additional to prime different dishes. You’ll be glad you probably did!
• Be certain the pan has loads of liquid, so you’ll be able to submerge the pasta sheets. Add extra liquid while you cease to stir, if wanted.

The way to Make Smoky Skillet Lasagna with Crispy Lentils

First, let’s make the crispy lentils. 

Drain the cooked lentils, allow them to drain for at the least quarter-hour earlier than utilizing, in order that any extra moisture dries out. You’ll be able to drain it in a strainer, after which put some paper towels below the strainer to soak up any extra moisture. 

Warmth a skillet over medium-high warmth after which add the oil. As soon as the oil is sizzling, add the lentils to the skillet and unfold them out evenly and allow them to prepare dinner for two to three minutes.

Stir or flip and proceed to prepare dinner them till they begin to get puffy and begin to crisp up on a few of the edges. This will take anyplace from 5 to eight minutes, relying in your skillet and the range. 

As soon as the lentils are beginning to get golden brown, puffy and crispy on the perimeters, add within the soy sauce, maple syrup, and the spices, tossing to coat the lentils rather well. Proceed to prepare dinner the lentils to crisp them up a bit extra, one other 2 minutes or so. Style and alter taste, add a little bit of salt, if wanted, after which take away the lentils from the skillet. 

Now, make the pasta.

Add the teaspoon of oil to the identical skillet over medium-high warmth. Add the onion, mushroom, and 1/4 teaspoon salt. Combine effectively, and proceed prepare dinner till the onion begins to show translucent. 3-4 minutes

Add in all the dry spices and herbs and the flour and blend, then prepare dinner for a minute, then combine within the soy sauce, balsamic vinegar, and half of the water. Combine rather well, in order that all the flour mixes in and there are not any lumps.

Then, add within the coconut milk, dietary yeast, and the remaining 1/4 teaspoon of salt. Combine in and convey to a boil. 

Add the damaged up lasagna sheets to the skillet, together with remaining half ( 1/2 cup) of water, and blend and press the lasagna sheet items into the combination. 

Cowl the pan with a lid, and prepare dinner for 15 to 18 minutes. Stir as soon as in between to make it possible for the sheets usually are not sticking to the underside. If it the pasta wants extra liquid and the sauce is drying out, then add in one other 1/2 to 1 cup of sizzling water. 

As soon as the lasagna noodles are cooked to desire, add within the pepper flakes, vegan parmesan, and spinach and blend in. Cowl the lid, scale back the warmth to low and simmer for two minutes or so, then flip off the warmth. 

Then, let the skillet sit for a couple of minutes, open the lid, and both or switch the lasagna into serving bowls and prime these bowls with the crispy lentils or prime the skillet itself with the crispy lentils and a few contemporary herbs, black pepper, and extra vegan parmesan, and serve.

Ceaselessly Requested Questions