CREAMY VEGAN SKILLET LASAGNA

So why not label it creamy skillet pasta? I guess in spite of all the deviations I took from tradition, when I was eating the dish it still registered more strongly as lasagna than regular pasta. It’s dense, full of flat layered noodles. It reads as something that might have emerged from the oven, in spite of the fact that it requires no baking time at all. And it has the richness of a celebratory, weekend-worthy pasta centerpiece.

After the plant meat, shallots, and garlic cook down, you add diced tomatoes and tomato sauce, broken lasagna noodles, some water, some dried spices. You let the whole thing simmer, uncovered, for 15-25 minutes (depending on whether you use no boil noodles or not—I’ve now tried both). Stir in cashew cream and a few handfuls of baby spinach, if you like, and voila: a layered, decadent, delicious pasta supper. No boiling noodles separately from other components, no baking required.

Ingredients

• 1 tablespoon olive oil
• 2 shallots, chopped
• 8 ounces vegan beef style crumbles, crumbled tempeh, or 1½ cups cooked lentils
• 4 cloves garlic, minced
• 1 14.5-ounce can diced tomatoes
• 2 15-ounce cans tomato sauce (or 3.5 cups of a favorite marinara sauce)
• 1 teaspoon oregano
• 8 ounces no-boil lasagna noodles or regular lasagna noodles (see note for directions on using regular noodles), broken into 2-3 inch pieces
• ¾ cup cashew cream (substitute full fat coconut milk, from the can)
• A few handfuls baby spinach, if desired
• Salt and pepper as needed
• Vegan walnut herb parmesan (or store bought vegan parmesan), if desired

Instructions

1. Heat the olive oil in a large skillet (I use this one, which is 12 inches) over a medium flame. Add the shallots and vegan beef crumbles. Continue cooking for 5-6 minutes, or until the crumbles are browning and the shallots are tender. Add the garlic. Cook for another minute or two, until the garlic is very fragrant, stirring constantly.
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full recipe : www.thefullhelping.com

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