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homemade Vegan Skillet Lasagna with Homemade Almond Ricotta photo

Vegan Skillet Lasagna with Homemade Almond Ricotta

A hearty one-skillet lasagna layered with homemade almond ricotta and spinach-walnut pesto for a creamy, plant-based dinner.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 45 minutes
Servings 4 servings

Equipment

  • Blender or Food Processor
  • large 10–11-inch deep skillet with lid
  • Microplane or grater
  • mixing bowl or container
  • Spatula or spoon
  • Measuring cups and spoons

Ingredients
  

  • 2 cups almonds, sliced or slivered soaked in boiling water for 1 hour
  • 1/2 cup reserved soaking water
  • 1/2 teaspoon probiotic powder loose or from a capsule
  • 1 tablespoon olive oil for stirring into ricotta
  • sea salt to taste (for ricotta)
  • 1 clove garlic finely grated with a microplane (optional, for ricotta)
  • big pinch nutritional yeast optional, for ricotta
  • 1/2 cup walnut halves
  • 2 cloves garlic finely minced (for pesto)
  • 1/2 teaspoon lemon zest
  • 1 teaspoon fresh lemon juice
  • 2 cups spinach packed (for pesto)
  • 3 tablespoons olive oil for pesto
  • sea salt and ground black pepper to taste (for pesto)
  • 1 tablespoon olive oil for sautéing vegetables
  • 1 small onion small dice (about 1 scant cup diced)
  • 1 carrot small dice (about 1/2 cup diced)
  • 1 small zucchini small dice (about 1/2 cup diced)
  • 1/3 cup cooked French lentils
  • 2 cloves garlic finely minced (for skillet filling)
  • 1/2 teaspoon chili flakes
  • sea salt and ground black pepper to taste (for skillet filling)
  • 3 cups tomato sauce 24 oz
  • 6 oz oven-ready lasagna noodles about 6–7 noodles, broken into thirds
  • 1 cup almond ricotta from earlier
  • spinach walnut pesto from earlier
  • extra spinach optional, a small handful to scatter

Instructions
 

  • Make the almond ricotta: Drain soaked almonds and place in a blender or food processor with 1/4 cup of the reserved soaking water; pulse until the texture is lumpy and resembles ricotta, adding more soaking water as needed.
  • Transfer the almond mixture to a clean container and stir in the probiotic powder until evenly distributed; cover with a clean towel and secure, then leave in a warm spot to ferment for at least 8 hours (10 hours if you prefer more tang).
  • When fermentation is complete, stir in 1 tablespoon olive oil, salt to taste, the grated garlic (if using), and nutritional yeast (if using); seal and refrigerate the almond ricotta until ready to use.
  • Make the spinach-walnut pesto: Toast the walnut halves in a dry skillet over medium heat until fragrant and lightly browned, about 3–5 minutes, then transfer to the blender or food processor.
  • Add the pesto garlic, lemon zest, lemon juice, packed spinach, 3 tablespoons olive oil, and salt and pepper to the walnuts; pulse until uniformly chopped, then blend briefly on high to form a chunky puree, scraping down the sides as needed.
  • Heat a 10–11-inch deep skillet over medium and add 1 tablespoon olive oil; sauté the diced onion, carrot, and zucchini until the onion is translucent and carrots are tender, about 4–5 minutes.
  • Add the cooked lentils, 2 minced garlic cloves, chili flakes, and salt and pepper; cook, stirring, until the garlic is fragrant, about 30 seconds.
  • Pour in the 3 cups (24 oz) tomato sauce and bring the mixture to a simmer.
  • Nestle the broken oven-ready lasagna noodles into the simmering sauce, pushing them down so they are mostly submerged; cover the skillet and gently simmer until the noodles are just tender, about 15–17 minutes, adding up to 1/4 cup water if the skillet seems to be drying out.
  • Stir the vegetables and noodles to ensure all noodles are softened. Dollop the almond ricotta and spoonfuls of spinach-walnut pesto over the top, using the back of a spoon to press the dollops into the layers; scatter a small handful of extra spinach if desired.
  • Cover and cook the lasagna for another 10 minutes to heat through and meld flavors, then serve hot.

Notes

  • The almond ricotta needs at least 8 hours to ferment.
  • You can substitute 1 cup store-bought almond ricotta if short on time.
  • If desired, use a pre-made pesto instead of making your own (about 3/4 cup).
  • Use oven-ready lasagna noodles for easiest stovetop cooking.
  • A deep skillet with a tight-fitting lid is required for this method.