Vegan Beefy Skillet Lasagna
Ingredients
- 10 oz vegan beefy crumble
- 1 clove garlic, minced
- 1/2 cup unsweetened plain vegan milk (I used oat milk)
- 2 cups marinara
- 8 oz lasagna noodles broken into 1 1/2 inch pieces, each noodle should be broken into about 5 pieces
- 1 tbs nutritional yeast
- 1 cup water
- An overflowing 1/2 cup vegan mozzarella
- A large handful of chopped spinach
- Grated vegan parmesan cheese
- 1/2 tsp salt
- Fresh cracked black pepper
Preparation
Heat a large skillet over medium heat, add minced garlic and vegan beefy crumble, and cook until fragrant and crumble is heated through.
Stir in unsweetened plain vegan milk, marinara sauce, water, broken lasagna noodles, nutritional yeast, salt, and pepper. Bring to a boil.
Reduce heat to a simmer, cover, and cook until noodles are tender, about 15-20 minutes, stirring occasionally.
Add chopped spinach and vegan mozzarella cheese, stir until spinach wilts and cheese melts.
Sprinkle with grated vegan parmesan cheese and serve immediately.
