(This post is sponsored. I received compensation to write this post but all opinions and ideas are mine alone.)

I don’t believe you need a lot of fancy gadgets to be a good cook, but I do believe you need two key tools: a good knife and a good pan. When it comes to the former, I rely on five pieces of cookware for my daily cooking and weekly meal prep: a Dutch oven, large skillet, small skillet, saucepan and last, but certainly not least a cast iron skillet.

If you haven’t invested in a cast iron skillet yet, let me introduce you to Karibe and their 10″ Skillet. This is your new BFF. From stovetop to oven and straight to the table to serve, this skillet does it all – and it does so effortlessly and beautifully. There is nothing that I love more than a one-pan meal so this Lentil Bolognese Skillet Lasagna is my new go-to for effortless weeknight cooking. All three of my kids and my husband LOVED this meal so you know it’s a winner!

Plant-powered with layers of flavor, this Skillet Lasagna starts with a hearty bolognese sauce that gets its protein from lentils. The broth comes together in just about 10 minutes before nestling in the lasagna noodles. I used no boil, gluten-free noodles from Jovial Foods and no one could tell they were gluten-free. (Another win for me!)

I folded in three vegan cheeses, because…it’s lasagna! I’m a bit biased about brands when it comes to vegan cheese so take note of my choices (and no, they’re not paying me, they’re just the best in my opinion!). This Lentil Bolognese Skillet Lasagna is easy enough to whip up during the weeknight but sophisticated enough to serve for a special family dinner. I hope you enjoy it as much as my family did.

Lentil Bolognese Skillet Lasagna

Prep time: 10 minutes | Cook time: 30 minutes 

Serves 4 to 6

Ingredients:

1 Tbsp olive oil or vegetable broth

3 cloves garlic, minced

½ onion, minced

1 14-ounce can lentils, drained and rinsed

2 Tbsp Italian herb seasoning

2 cups marinara

1 ½ cups vegetable stock

1 14-ounce can diced tomatoes, drained

½ cup red wine

2 Tbsp balsamic vinegar

8 oz regular or gluten-free lasagna noodles, broken into large pieces

½ cup fresh basil, thinly sliced

⅓ cup vegan ricotta (such as Kite Hill)

4 oz vegan mozzarella grated or sliced (such as Miyoko’s Creamery)

2 Tbsp grated vegan Parmesan (such as Violife Foods)

Directions:

1. 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. 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. Stir in the balsamic vinegar and nestle the lasagna noodles into the bolognese sauce. Cook for another 10 minutes. 
4. Fold in the basil and vegan ricotta. Top with the vegan mozzarella and Parmesan.
5. Broil for 3 minutes until golden brown.