Vegan Spinach Alfredo Skillet Lasagna
Super easy vegan alfredo sauce with garlicky spinach and lasagna noodles. Cooked in a skillet topped with vegan cheese.
Servings: 4
Ingredients
- 2 tsp. Olive oil
- 6 oz. Fresh spinach
- 2-3 Cloves Garlic, chopped
- 1/4 C. Vegan butter, I used Earth Balance
- 1/4 C. All purpose flour
- 2 C. Almond milk, or other non dairy milk
- 1/4 C. White wine(optional)
- 2 Tbsp. Nutritional yeast
- 2 tsp. Lemon juice
- 1/3 C. Vegan Mozzarella, I used Trader Joe's(optional_
- Salt and Pepper to taste
- 12 oz. Lasagna sheets(about 3/4 of a 16oz. box)
Instructions
- Start boiling water for the lasagna sheets. Cook according to package directions.
- Once the lasagna sheets are cooking. saute the spinach. Heat the olive oil in a large non stick skillet on medium high. Add the garlic and spinach. Season with a bit of salt and pepper. Then just wilt the spinach, it should only take a minute or so. Remove the spinach from the pan.
- Make the alfredo sauce in the same pan: reduce heat to low and add the vegan butter, melt it, and add the flour. Whisk together and cook for a minute until it thickens a bit.
- Then add in the almond milk, and white wine(if using). Whisk and bring to a simmer. Let simmer for a few minutes until it has thickened.
- Now add the nutritional yeast, lemon juice, and season with salt and pepper. I felt like it needed a lot of salt.
- Taste and adjust seasoning. Once the lasagna sheets are done, drain. Then add the spinach into the alfredo sauce. Then I used kitchen shears to cut the lasagna sheets into smaller pieces, but you can add them whole or tear them.
- Toss the pasta sheets into the sauce. Then top with vegan mozzarella. Cover the skillet and let the vegan cheese melt for a few minutes.
- Serve immediately.
Notes
I used almost a full 16 oz. box of lasagna. I just couldn't fit more in the pan. You are welcome to try a whole box, because, obviously more noodles are awesome!