Vegan Frying Pan Lasagna with Homemade Almond Ricotta

Vegan Frying Pan Lasagna with Homemade Almond Ricotta

Vegan frying pan lasagna with almond ricotta and spinach walnut pesto. This hearty primary is loaded with veggies and plant-based protein.

An up close overhead shot of a vegan skillet lasagna.

A 3/4 angle shot of almonds soaking in water.

Two images show a bowl of vegan ricotta and an overhead shot of prepped ingredients for a plant-based lasagna.

While lots of are thinking of spring veggies, rhubarb, Mom’s Day breakfast deals with, and lighter fare right around now, I have actually been thinking of vegan frying pan lasagna for about a month. I acquired some wild rice lasagna noodles and the extremely elegant pre-made almond ricotta from my preferred American supermarket with huge prepare for home cooking.

However life is life in some cases! The noodles beinged in my kitchen while the ricotta was smeared on fast pieces of toast with jam. Still, I kept thinking of it. Those rich, curly-edged noodles steamily plunging under the weight of marinara, pesto, and some velvety almond ricotta. Even simply to state it puts me into an unwinded posture with a simple smile. LASAGNAAAAA.

Frying pan lasagna is a substantial thing on Pinterest. There are numerous variations on the standard technique. The concept is that you do not need to layer whatever up with accuracy in a baking meal. You can construct your sauce on the range with all the add-ins you like. Then you nestle some busted up oven-ready noodles therein, leading it with something creamy-cheesy, and stop. Reasonably weeknight friendly if you play by the book. Cool right?

Leave it to me to take an accelerated variation of a meal and slow it right down with home-fermented vegan ricotta, 2 sauces, and a lot of additional little dice veggies. Unnecessarily making complex all elements of my life at every chance, why not! I do detail methods to bring the dish back to its structured nature in the dish headnotes.

It was all worth the effort though! This is truthfully the very best lasagna I have actually ever made. The natural richness from almonds and olive oil definitely aids with this one. There’s likewise lots of flavour from those dollops of pesto and some excellent marinara. I filled my own out with carrots, zucchini, and prepared lentils, however you might do little dices of mushrooms, leeks, bell peppers, green garlic, gently mashed chickpeas … all examples.

This dish is a blank canvas of indisputable goodness that makes you feel excellent too. Hope you get an opportunity to attempt it quickly! If you enjoy these traditional flavours, I ‘d advise taking a look at my vegan mushroom meatballs, my eggplant meatballs with pesto, or this velvety cauliflower pasta.

Vegan Skillet Lasagna with Homemade Almond Ricotta & Spinach Pesto - The First MessVegan Skillet Lasagna with Homemade Almond Ricotta & Spinach Pesto - The First MessVegan Skillet Lasagna with Homemade Almond Ricotta & Spinach Pesto - The First Mess

Vegan Frying Pan Lasagna with Homemade Almond Ricotta

Vegan frying pan lasagna with almond ricotta and spinach walnut pesto. This hearty primary is loaded with veggies and plant-based protein.

PREPARATION TIME 20 minutes COOK TIME 45 minutes Resting Time 10 hrs OVERALL TIME 45 minutes

Course Main Dish Diet Plan Vegan, Vegetarian

Servings: 4 -6

Author: Laura Wright


  • Mixer



  • 2 cups sliced or slivered almonds, taken in boiling water for 1 hour
  • 1/2 cup booked soaking water
  • 1/2 teaspoon probiotic powder (loose or from a pill)
  • 1 tablespoon olive oil
  • sea salt, to taste
  • 1 clove garlic, carefully grated with a microplane (optional)
  • huge pinch of dietary yeast (optional)


  • 1/2 cup walnut halves
  • 2 cloves garlic, carefully minced
  • 1/2 teaspoon lemon passion
  • 1 teaspoon fresh lemon juice
  • 2 cups spinach, jam-packed
  • 3 tablespoons olive oil
  • sea salt and ground black pepper


  • 1 tablespoon olive oil
  • 1 little onion, little dice (1 little cup diced onion)
  • 1 carrot, little dice ( 1/2 cup diced carrot)
  • 1 little zucchini, little dice ( 1/2 cup diced zucchini)
  • 1/3 cup prepared French lentils
  • 2 cloves garlic, carefully minced
  • 1/2 teaspoon chili flakes
  • sea salt and ground black pepper
  • 3 cups 24 oz tomato sauce
  • 6 oz oven-ready lasagna noodles (about 6-7), gotten into thirds
  • 1 cup almond ricotta
  • spinach walnut pesto
  • additional spinach


  • Make the almond ricotta: drain pipes the almonds and move them to a food mill or mixer. Include a 1/4 cup of the soaking water. Pulse the almonds up until gently creamy-looking. It needs to be bumpy like dairy-based ricotta. Include more soaking water if needed to attain the ideal texture.
  • Scrape the ricotta into a tidy glass container and stir in the probiotic powder up until uniformly dispersed. Cover the container with a tidy meal towel, protecting it with an elastic band. Location the ricotta in a warm area and let it ferment for a minimum of 8 hours. I like to put mine inside the oven with just the oven light on.
  • Inspect the ricotta at 8 hours and stir it up. It needs to have a gently tasty flavour. I typically let my own opt for a complete 10 hours. Once it’s to your taste, stir in the olive oil, salt, garlic, and dietary yeast (if utilizing). Location a cover or some sort of tight seal on top, and save the ricotta in the fridge.
  • Make the pesto: toast the walnuts in a dry frying pan over medium heat up until aromatic and gently browned, about 5 minutes. Transfer the walnuts to a mixer or food mill. Include the garlic, lemon passion, lemon juice, spinach, olive oil, salt, and pepper to the mixer too. Pulse the motor up until the contents are consistently sliced. Then, run the motor on high up until you have a chunky puree. You might need to scrape down the sides a couple of times as you blend. Set the pesto aside.
  • Make the lasagna! Set an 10/11-inch frying pan over medium heat. Put the olive oil in. Include the onions, carrot, and zucchini to the frying pan. Saute up until onions are clear and edges of carrots are soft, about 5 minutes. Include the lentils, garlic, chili flakes, salt, and pepper. Stir and prepare up until garlic is aromatic, about 30 seconds.
  • Put the tomato sauce in and stir. Bring the sauce and veggies as much as a simmer. Nestle the damaged lasagna noodles into the sauce mix in the frying pan. Attempt to immerse them in sauce by pressing them around. Cover the frying pan and carefully simmer up until the lasagna noodles are just-tender, about 15-17 minutes. Include 1/4 cup of water and stir if the mix appears to be drying too quickly.
  • Stir the veggies and noodles, simply to inspect that all the noodles softened up. Dollop the almond ricotta and spinach walnut pesto on top of the lasagna, pressing the dollops into the lasagna with the back of your spoon. Spread a little handful of spinach here if you like. Location the cover on the top and prepare the lasagna for another 10 minutes.
  • Serve the lasagna hot with a drizzle of olive oil or pine nut parm, if you like.


  • The almond ricotta needs a minimum of 8 hours to ferment and established. If this does not suit your schedule, I absolutely get it. You can replace it with 1 cup of Kite Hill almond ricotta or 1 cup of this tofu ricotta from Isa Chandra. If you have my book, you might likewise make the white bean pesto cream on page 135 to change the ricotta AND the spinach walnut pesto here. Great deals of alternatives.
  • Noodles & sauce: I utilized the wild rice, oven-ready lasagna noodles from Rizopia and Rao’s marinara. You might pass up making the pesto and replace it with a pre-made variation. You’ll require about 3/4 cup.
  • I likewise made my pine nut parm to spray on the top since plainly I needed to make this a full-blown nut celebration. This additional action is optional and the lasagna tastes excellent without it.
  • You require a deep frying pan with a decent-fitting cover for this dish! I utilized a cast iron frying pan and my Staub cocotte cover. Kinda janky however it worked;-RRB-

Program Conceal 59 remarks

  • Hari Chandana

    Looks so appealing. beautiful photography. thanks for sharing!:-RRB- Reply

  • Marta

    Oh my! I’m drooling here! This is the very best looking lasagna ever … truthfully:-RRB- I have actually never ever attempted a sillet variation and even the almond ricotta with probiotics (I typically stay with the tofu or cashew variations). Need to attempt this quickly:D Reply

  • Sandra Lea

    Lasagna looks delicious however I need to talk about that frying pan. I’ve not seen one like it, who makes it? Reply

    • Laura

      It’s by FINEX. Their site is here: Reply

  • Kelsey @ Calming a Food Geek

    Caring this concept! I have actually never ever made almond ricotta (gasp! I understand. I lag on the times), so I’m sort of thrilled to attempt it out! Likewise, the lasagna is stunning. Certainly making me crave its peaceful convenience today too! xoxo Reply

  • [email protected]

    This looks fantastic! I enjoy lasagna and have actually been making a dairy cheese and spinach variation for many years, however as I have actually been transitioning to a more plant based method of consuming I’m so ecstatic to see your take on the classic. I likewise enjoy that you use numerous alternatives, however I’m most thrilled to attempt the homemade almond ricotta.
    I likewise wished to let you understand just how much I have actually been enjoying your book. I initially obtained it from the library, however enjoy it a lot I’m hoping my own copy will be covered and awaiting me on mom’s day
    And your frying pan is amazing. Reply

  • Abby @ Heart of a Baker

    Ohh I’m all over the frying pan lasagna, so this looks AMAZING. I’m likewise v v into that ricotta dish! xoxo Reply

  • Denise Parsons

    Yum! Reply

  • Anya

    Oh man, this appears like paradise! I’m the exact same with the propensity to over-complicate things, however in some cases that’s simply the method to go:-RRB- Reply

  • Cassie

    Absolutely nothing incorrect with thinking of lasagna and making it spring-friendly! This dish looks great!! Reply

  • Ashley @ The Naked Food Life

    This is the ideal convenience meal. I enjoy the concept of frying pan lasagna although I have actually never ever made it in this manner. Your variation is so lovely and healthy. Pinned, and at the top of my list for suppers to attempt =-RRB- Reply

  • Addison Jones

    I have actually not had Lasagna in ages. I will attempt this one out quickly! Looks fantastic! Reply

  • Katrine M

    Ooh, YUM! I require to attempt this! Looks so excellent and I sanctuary ´ t had a vegan lasagne after I ended up being vegan yet. Reply

  • Izzy Bruning

    This looks exceptionally tasty!!!!
    Izzy|Pinch of pleasure Reply

  • Sarah|Well and Complete

    I’m so ecstatic seeing a dish concerned fulfillment that you have actually been thinking of for so long, since I have actually absolutely existed! It’s such a rewarding sensation, and this is such an excellent outcome! You go, amazing girl

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