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Hearty Skillet Vegetable Lasagna

Wowowow this recipe is a winner. The original recipe comes from the First Mess and the one below includes my suggested modifications and re-structuring.

It was Thursday night and I was looking for a warm, hearty. and comforting meal that would give hubs and I the nutrition that we needed to heal from our coughs and congestion, without sacrificing taste, texture, and satiation.

The heavy bloated after-eating feelings that you can get after eating loads of cheese and carbs are NOT what I was going for.

So I scoured the inter webs and found this gem of a recipe. The almond ricotta peaked my interest. Cooking vegan gluten free lasagna in a skillet sounded like something I needed to try, and here we are!

Now fair warning, this is not an easy recipe, like most of my usual creations are, because it's a bit time consuming but I promise you it is SO worth it. Even the biggest carnivores will not miss the meat. The leftovers are just as good too!

I'm offering a virtual cooking class where I'll be guiding you through making this lasagna on Thursday 12/16 at 5pm MST live on Zoom.

To join us, click here and book your spot!

It's sure to be a new household favorite. Here's the recipe:

Serving size: 4-6 servings

Prep time: 1.5 hours | Cook time: 45 minutes | Total time: 2 hours 15 minutes


Vegan Almond Ricotta

  • 2 cups slivered almonds (without skin)

  • ½ cup reserved soaking water

  • 1/2 tsp probiotic powder (loose or from a capsule)

  • 1 Tbs olive oil

  • 1/4 tsp sea salt, or more to taste

  • 1/4 tsp garlic powder

  • big pinch of nutritional yeast (optional)

Spinach Walnut Pesto

  • ½ cup walnut halves

  • 2 cloves garlic, finely minced

  • ½ tsp lemon zest

  • 1 tsp fresh lemon juice

  • 2 cups spinach, packed

  • 3 Tbs olive oil

  • 1/4 tsp sea salt and ground black pepper to taste

Lasagna Ingredients:

  • 1 Tbs olive oil

  • 1 cup diced onion

  • 1/2 cup diced carrot (about 1 carrot)

  • 1/2 cup diced zucchini (about 1 small zucchini)

  • 1 cup green lentils

  • 2 cloves garlic, minced

  • ½ tsp chili flakes (optional)

  • 1/2 tsp sea salt and ground black pepper to taste

  • 1 25 oz jar tomato basil pasta sauce

  • 6 oz gluten-free lasagna noodles (about 6-7), broken into thirds

  • 1 cup almond ricotta

  • spinach walnut pesto

  • extra baby spinach for topping


Prep the ricotta + pesto the day before assembling the lasagna (1 day before the cooking class)

Almond ricotta

1. Soak almonds in boiling water for 1 hour.

2. Drain the almonds and transfer them to a food processor or blender. Add the 1/2 cup of soaking water. Blend the almonds until lightly creamy-looking. It should be a bit lumpy like dairy-based ricotta. Add more soaking water if necessary. You'll need to scape the sides and blend a few times to achieve the right texture.

3. Scrape the ricotta into a clean glass container and stir in the probiotic powder until evenly distributed. Cover the container with a clean dish towel, securing it with a rubber band. Place the ricotta in a warm spot and let it ferment for 8-10 hours. Check the ricotta at 8 hours and stir it up. It should have a lightly tangy flavor. Once it’s to your liking, stir in the olive oil, salt, garlic, and nutritional yeast (if using). Place a lid or some sort of tight seal on top, and store the ricotta in the refrigerator.

4. Rinse out food processor and then make the pesto!

Spinach Walnut Pesto

1. Toast the walnuts in a dry skillet over medium heat until fragrant and lightly browned, about 5 minutes. Transfer the walnuts to a blender or food processor.

2. Add the garlic, lemon zest, lemon juice, spinach, olive oil, salt, and pepper to the blender. Blend until you have a chunky puree. You may have to scrape down the sides a few times as you mix. Set the pesto in a glass container and place in the fridge for when you're ready to use it.

Make the Lasagna!

1. Cook the lentils. Add 3 cups of water into a sauce pan. Bring to a boil and then add 1 cup of lentils and cook for 5 minutes. Take it off the heat and cover for 5 minutes then strain.

2. Set a 10/11-inch skillet over medium heat. Pour the olive oil in. Add the onions, carrot, and zucchini to the skillet. Saute until onions are translucent and edges of carrots are soft, about 5 minutes.

3. Par-boil broken lasagna until just barely softened.

4. Add the lentils, garlic, chili flakes, salt, and pepper. Stir and cook until garlic is fragrant, about 30 seconds.

5. Pour the tomato sauce in and stir. Bring the sauce and vegetables up to a simmer. Strain the broken lasagna noodles and then nestle them into the sauce mixture in the skillet. Try to submerge them in sauce by pushing them around. Cover the skillet and gently simmer until the lasagna noodles are just-tender, about 15-17 minutes.

6. Dollop the almond ricotta and spinach walnut pesto on top of the lasagna, pushing the dollops into the lasagna with the back of your spoon. Scatter a small handful of spinach around the top. Place the lid back on top and cook the lasagna for another 10 minutes.

7. Serve the lasagna hot with a drizzle of olive oil and enjoy!

If you make this recipe, please snap a photo and hashtag it #katalystliving.

Hope to see you live as we make this feast together on Thursday 12/16!

<3 Kat

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