smoky skillet lasagna

Crispy, smoky lentils on top of lasagna noodles in a creamy sauce make this smoky skillet lasagna totally addictive. And it's ready to eat in less than an hour!

Smoky Skillet Lasagna with Crispy Lentils

brown lentils (or canned drained)

soy sauce (or tamari)

maple syrup

onion powder

garlic powder

smoked paprika

onion

mushrooms

salt (divided)

Italian herbs

all-purpose flour

balsamic vinegar

water (or broth)

can full fat coconut milk

yeast

no-boil

red pepper flakes

vegan parmesan

spinach (thawed)

herbs oregano

Drain the cooked lentils, let them drain for at least 15 minutes before using, so that any excess moisture dries out. You can drain it in a strainer, and then put some paper towels under the strainer to absorb any excess moisture.

Heat a skillet over medium-high heat and then add the oil. Once the oil is hot, add the lentils to the skillet and spread them out evenly and let them cook for 2 to 3 minutes. Then, stir or flip and continue to cook them until they start to get puffy and start to crisp up on some of the edges. This can take anywhere from 5 to 8 minutes, depending on your skillet and the stove.

Once the lentils are starting to get puffy, brown and crispy on the edges, add in the soy sauce, maple syrup, and the spices, tossing to coat the lentils really well. Continue to cook the lentils to crisp them up a bit more, another 2 minutes or so. Taste and adjust flavor, add a bit of salt, if needed, (add a few drops of liquid smoke for extra smokyness) then remove the lentils from the skillet.

Make the crispy lentils.

Add the teaspoon of oil to the same skillet over medium-high heat. Add the onion, mushroom, and 1/4 teaspoon salt. Mix well, and continue cook until the onion starts to turn translucent. 3-4 mins. Then, add in all of the dry spices and herbs and the flour and mix, then cook for a minute, then mix in the soy sauce, balsamic vinegar, and half the water. Mix really well, so that all of the flour mixes in and there are no lumps. Then, add in the coconut milk, nutritional yeast, and the remaining 1/4 teaspoon of salt. Mix in and bring to a boil.

Add the broken up lasagna sheets to the skillet, remaining water, and mix and press the lasagna sheet pieces into the mixture.

Cover the pan with a lid, and cook for 15 to 18 minutes. Stir once in between to make sure that the sheets are not sticking to the bottom. If the pasta needs more liquid, then add in another 1/2 to 1 cup of hot water.

Once the lasagna noodles are cooked to preference, add in the pepper flakes, vegan parmesan, and spinach and mix in. Cover the lid, reduce the heat to low and simmer for 2 minutes or so, then turn off the heat.

Then, let the skillet sit for a few minutes, open the lid, and either or transfer the lasagna into serving bowls and top those bowls with the crispy lentils or top the skillet itself with the crispy lentils and some fresh herbs, black pepper, and more vegan parmesan, and serve.

Store: refrigerate for upto 3 days. Store the lentils separately so that they don’t absorb too much moisture from the lasagna. Reheat in the microwave or skillet

Make the pasta:

I made this for dinner tonight and it was so delicious! I am the only vegan at our house but the whole family loved it - even our picky eater. My husband requested this be added to the regular dinner rotation as well. 😀 I followed the recipe as is. The only thing I would do differently next time is trying canned lentils. I cooked some dry ones I already had on hand but overcooked them before using them in this recipe. So they were a little mushy when I tried crisping them in the skillet. But they still tasted good. I just don’t think they had the right texture.

This was so good! The flavourful sauce and the delicious lentils were a winning combination! Thank you.

It was a lot of steps but totally worth it and so delicious. The noodles did stick after adding water but next time I will be stirring it more often! Thanks for another tasty recipe!

What a great dish! I followed the recipe almost verbatim, with the only change being the addition of another pasta shape to round out my few lasagna sheets. 

 I thought the coconut milk would be unusual with the Italian herbs, and I almost subbed cashew cream, but the result was so delicious. Savoury, creamy, smoky and utterly wonderful! I couldn’t detect any coconut flavour. 

Although their flavour was great, my lentils weren’t crispy. I think it might be because my skillet was too small. What do you think, Richa?

This rating is for the crispy bacon lentils. I needed a quick topping for vegan Mac n Cheeze. Canned organic lentils made the perfect double batch portion. Delicious! Glad there are extras to sprinkle on salad &amp; baked sweet potatoes. 
Watch carefully at the end, so the lentils don’t burn. 
Will be making these yummy lentils again with the lasagna.

This was so delicious and will now be in my regular recipe rotation! I loved the cashew cream sub listed at the bottom of the recipe. It worked out great! Can’t wait to make this again.

This was soooo delicious! I love how the mushrooms soaked up the sauce... and the crispy lentils, yum!

https://www.youtube.com/watch?v=QbyFfnPDJqE

Crispy, smoky lentils on top of lasagna noodles in a creamy sauce make this smoky skillet lasagna totally addictive. 

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