clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
lasagna in a skillet on a striped kitchen towel on a counter next to basil leaves

Lentil Bolognese Skillet Lasagna

  • Author: Stephanie Dreyer
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Diet: Vegan


Easy enough to whip up during the weeknight but sophisticated enough to serve for a special family dinner, this Skillet Lasagna is full of flavor without any fuss. 


Units Scale

For the Roasted Garlic Cream Sauce:

  • 1 head garlic, peeled (about 12 cloves)
  • 1 cup vegan chicken or vegetable broth
  • 1/2 cup raw, unsalted cashews (Soak overnight if not using a high-speed blender.)
  • 1 Tbsp nutritional yeast
  • salt and pepper, to taste

For the skillet lasagna:

  • 1 Tbsp olive oil or vegetable broth
  • 3 cloves garlic, minced
  • 1/2 onion, minced
  • 1 14ounce can lentils, drained and rinsed
  • 2 Tbsp Italian herb seasoning
  • 2 cups marinara sauce
  • 1 1/2 cups vegan chicken or vegetable stock
  • 1 14ounce can diced tomatoes, drained
  • 1/2 cup red wine
  • 2 Tbsp balsamic vinegar
  • 8 oz regular or gluten-free lasagna noodles, broken into large pieces
  • 1 cup Roasted Garlic Cream Sauce
  • 1/3 cup vegan ricotta (such as Kite Hill)
  • 4 oz vegan mozzarella grated or sliced (such as Miyoko’s Creamery)
  • 1/2 cup fresh basil, thinly sliced


For the Roasted Garlic Cream Sauce:

  1. Roast the garlic: Preheat the oven to 400°F. Place the garlic on a small sheet of foil. Fold the foil so that the garlic is completely covered and place the foil package on a sheet pan. Roast for 30 to 45 minutes, until soft and spreadable.
  2. Blend the sauce: When the garlic is done cooking, remove the cloves from the foil and place in a high-powered blender along with the rest of the ingredients. Blend until smooth.

For the skillet lasagna:

  1. Cook the onion and garlic: Heat the oil or vegetable broth in a large cast iron skillet over medium heat. Add the garlic and onion and cook until translucent.
  2. Make the Lentil Bolognese Sauce: Stir in the lentils, Italian herb seasoning, marinara, vegetable stock, tomatoes and red wine. Bring to a boil, reduce the heat and simmer for 10 minutes. 
  3. Layer the lasagna: Stir in the balsamic vinegar and nestle the lasagna noodles into the bolognese sauce. Cook for another 10 minutes. 
  4. Pour in the cream sauce: Pour in the Roasted Garlic Cream Sauce and gently stir to combine. Simmer for 5 more minutes.
  5. Add in the cheeses: Fold in the vegan ricotta and top with the vegan mozzarella. Broil for 3 minutes until golden brown. 
  6. Serve: Remove from the heat and garnish with fresh basil. 



  • Nut Allergy? Omit the ricotta and mozzarella (if nut based) without sacrificing the flavor of the dish. Substitute raw, shelled pumpkin seeds for the cashews in the Roasted Garlic Cream Sauce.
  • Spoiler Alert: Lentil Bolognese Skillet Lasagna can be stored in an air-tight container in the refrigerator for a week.
  • For non vegans: Serve with cooked and crumbled Italian sausage that can be sprinkled on individual pieces of the lasagna.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Meals
  • Method: Stove
  • Cuisine: Italian
Scroll to Top