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Homemade Vegan Skillet Lasagna with Homemade Almond Ricotta photo
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Vegan Skillet Lasagna with Homemade Almond Ricotta

A hearty one-skillet vegan lasagna layered with homemade fermented almond ricotta and a spinach-walnut pesto.
Prep Time20 minutes
Cook Time45 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 2 cups sliced or slivered almonds soaked in boiling water for 1 hour then drained
  • 1/2 cup reserved soaking water
  • 1/2 teaspoon probiotic powder loose or from a capsule
  • 1 tablespoon olive oil for stirring into finished ricotta
  • sea salt to taste (some used in ricotta and savory components)
  • 1 clove garlic for ricotta, finely grated with a microplane (optional)
  • big pinch nutritional yeast optional, for ricotta
  • 1/2 cup walnut halves for pesto
  • 2 cloves garlic for pesto, finely minced
  • 1/2 teaspoon lemon zest
  • 1 teaspoon fresh lemon juice
  • 2 cups spinach packed, for pesto
  • 3 tablespoons olive oil for pesto
  • ground black pepper to taste (used in pesto and sauce)
  • 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 for sauce, finely minced
  • 1/2 teaspoon chili flakes
  • 3 cups tomato sauce (about 24 oz)
  • 6 oz oven-ready lasagna noodles about 6–7 noodles, broken into thirds
  • 1 cup almond ricotta homemade (see recipe) or store-bought substitute
  • spinach walnut pesto see pesto ingredient list above or use about 3/4 cup prepared
  • extra spinach small handful, optional

Instructions

  • Make the almond ricotta: drain soaked almonds and place 1/4 cup of the reserved soaking water into a blender or food processor with the almonds; pulse until a lumpy, ricotta-like texture forms, adding more soaking water a tablespoon at a time if needed.
  • Transfer the blended almonds to a clean container, stir in the probiotic powder until evenly distributed, cover with a clean towel secured with a rubber band, and place in a warm spot for at least 8 hours (10 hours is common) to ferment.
  • After fermenting, stir in 1 tablespoon olive oil, sea salt to taste, the grated garlic (if using), and a pinch of nutritional yeast (optional); seal and refrigerate until ready to use.
  • Make the spinach-walnut pesto: toast walnuts in a dry skillet over medium heat until fragrant and lightly browned, about 5 minutes, then transfer to a blender or processor with 2 cloves garlic, lemon zest, lemon juice, 2 cups packed spinach, 3 tablespoons olive oil, sea salt, and pepper; pulse to chop then blend to a chunky puree, scraping down the sides as needed.
  • Heat a 10–11-inch deep skillet over medium heat and add 1 tablespoon olive oil. Sauté the diced onion, carrot, and zucchini until the onion is translucent and the carrots soften, about 5 minutes.
  • Add 1/3 cup cooked French lentils, 2 minced garlic cloves, 1/2 teaspoon 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, stir, and bring the mixture to a simmer.
  • Nestle the broken oven-ready lasagna noodle pieces into the simmering sauce, pushing them down to submerge as much as possible; cover and gently simmer until the noodles are just tender, about 15–17 minutes, adding 1/4 cup water and stirring if the mixture looks too dry.
  • Stir the noodles and vegetables to ensure all noodles are softened. Dollop the almond ricotta and spoonfuls of the spinach walnut pesto over the top, pushing them slightly into the noodles with the back of a spoon; scatter extra spinach if using.
  • Replace the lid and cook the assembled lasagna for another 10 minutes to heat through, then serve hot with an optional drizzle of olive oil.

Equipment

  • Blender or food processor
  • large 10–11 inch deep skillet with lid
  • Microplane or fine grater
  • rubber band and clean dish towel (for fermenting)
  • Spatula or Wooden Spoon
  • Measuring Cups and Spoons

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 preferred, use 3/4 cup prepared pesto instead of making it.
  • I used brown rice oven‑ready lasagna noodles and Rao’s marinara as examples.
  • Use a deep skillet with a tight-fitting lid for best results.