Stovetop Lasagna (No Oven Needed) | Easy One-Pan Vegan Dinner

This Stovetop Lasagna is everything you love about traditional lasagna without turning on the oven. Made in one pan with pasta, marinara sauce, creamy vegan ricotta, and melty mozzarella, this easy vegan dinner is perfect for busy weeknights and hot summer days when you want comfort food without heating up the kitchen.

Ingredients

2 cups Bow Tie Pasta (uncooked) or Lasagna Noodles broken

1 Tablespoon Olive Oil

1 Small Onion (diced)

3 Garlic Cloves (minced)

1 cup Mushrooms (sliced)

1 Medium Zucchini (diced)

1 cup Plant-Based Ground Meat or Lentils (optional, for protein)

2 cups Marinara Sauce

2 cups Vegetable Broth (or water)

1 cup Vegan Ricotta (store bought or homemade recipe below)

1 cup Vegan Mozzarella (shredded)

1 tsp Italian Seasoning

1/2 tsp Smoked Paprika

Salt and Pepper to taste

Fresh Basil for garnish (optional)

Vegan Parmesan for serving and garnish (optional)

This easy Stovetop Lasagna is the perfect comfort food when it's too hot to turn on the oven. Made in one skillet with pasta, rich marinara sauce, plant-based Italian sausage, creamy vegan ricotta, and melted mozzarella, this simple vegan dinner delivers all the flavors of traditional lasagna without the layering or baking. It's a budget-friendly, family-approved meal that's perfect for busy weeknights, summer dinners, and anyone looking for an easy one-pan recipe.

Lasagna Instructions

Heat olive oil in a large, deep skillet or pot over medium heat.

Add diced onion and garlic, and sauté for 2-3 minutes until fragrant.

Stir in mushrooms, zucchini, and plant-based ground meat or lentils if using.

Cook for 5-7 minutes until softened and slightly browned.

Stir in marinara sauce, vegetable broth, Italian seasoning, smoked paprika, salt, and pepper. Bring the mixture to a simmer.

Add the bow tie pasta and stir to coat. Ensure the pasta is submerged in the sauce. Cover the skillet with a lid and cook on medium-low heat for 8-10 minutes, stirring occasionally to prevent sticking.

Once the pasta is tender and the sauce has thickened, dollop spoonfuls of vegan ricotta over the pasta. Gently swirl it into the sauce for a creamy texture, but don’t mix it in completely for a lasagna-like effect.

Sprinkle vegan mozzarella over the top. Cover the skillet again and let it sit for 2-3 minutes, or until the cheese melts.

Garnish with fresh basil, if desired, and serve directly from the pot.

For the Vegan Ricotta

1 Block (14 oz) Firm Tofu (pressed to remove excess water)

1/2 cup Soaked Cashews (soak overnight, or in hot water for 30 minutes if not pre-soaked)

2 Tablespoons Nutritional Yeast

1 Tablespoon Lemon Juice

1 tsp Garlic Powder

1 tsp Onion Powder

1/2 tsp Salt

1/4 cup Plant-Based Milk (unsweetened) as needed

Optional: 1/4 tsp Black Salt (Kala Namak) for an eggy flavor

If you dont to purchase Vegan Ricotta and have the ingredients at home, here is a easy and delicious recipe.

Ricotta Instructions

To make it, just add the tofu, soaked cashews, 2 tablespoons of nutritional yeast, 1 tablespoon of lemon juice, 1 teaspoon of garlic powder, and a splash of unsweetened plant-based milk into a food processor. Blend it all up until it’s creamy but still has a little texture, like traditional ricotta. Set aside.

Tip: If you dont have Bow Tie pasta you can also use Lasagna sheets just break them up into bite size pieces. Or you can use any pasta you desire, cooking time may vary.