Vegan Skillet Lasagna with Homemade Almond Ricotta
There’s something so comforting about lasagna—the bubbling tomato sauce, tender noodles, and that creamy, tangy ricotta. This Vegan Skillet Lasagna with Homemade Almond Ricotta keeps all the cozy flavors but makes it plant-forward and quick to assemble. We build layers right in a skillet, using oven-ready noodles that soften as they simmer in sauce. The star is a dreamy almond ricotta, tangy from probiotic culture and brightened with lemon, plus a vibrant spinach-walnut pesto to swirl through each bite. This dish is weeknight-friendly yet impressive enough for company.
Why you’ll love this version
- Cooked almost entirely on the stovetop—no baking time needed.
- Almond ricotta is silky and tangy, but nut-based and dairy-free.
- Spinach-walnut pesto adds a bright, green lift that balances the rich tomato sauce.
- Flexible: swap in other vegetables or lentils you have on hand.
Ingredients
Use the ingredient list below exactly as written for best results. Quantities match the recipe and are required for the instructions to work properly.
- 2 cups sliced or slivered almonds, soaked in boiling water for 1 hour
- ½ cup reserved soaking water
- ½ teaspoon probiotic powder (loose or from a capsule)
- 1 tablespoon olive oil
- sea salt, to taste
- 1 clove garlic, finely grated with a microplane (optional)
- big pinch of nutritional yeast (optional)
- ½ cup walnut halves
- 2 cloves garlic, finely minced
- ½ teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 2 cups spinach, packed
- 3 tablespoons olive oil
- sea salt and ground black pepper
- 1 tablespoon olive oil
- 1 small onion, small dice (1 scant cup diced onion)
- 1 carrot, small dice (½ cup diced carrot)
- 1 small zucchini, small dice (½ cup diced zucchini)
- ⅓ cup cooked French lentils
- 2 cloves garlic, finely minced
- ½ teaspoon chili flakes
- sea salt and ground black pepper
- 3 cups (24 oz) tomato sauce
- 6 oz oven-ready lasagna noodles (about 6-7), broken into thirds
- 1 cup almond ricotta
- spinach walnut pesto
- extra spinach
Prep notes
Make sure to soak the 2 cups of sliced or slivered almonds in boiling water for 1 hour. Reserve ½ cup of that soaking water—this becomes part of the almond ricotta. The probiotic powder gives the ricotta a pleasant, cultured tang; if you choose not to use it, the texture will still be nice, but the flavor will be milder. Keep the optional ingredients (1 clove grated garlic and a big pinch of nutritional yeast) on hand for extra depth in the ricotta if you like.
Step-by-step instructions
Below are clear, ordered steps to make this Vegan Skillet Lasagna with Homemade Almond Ricotta. Read through before you start and have your ingredients prepped and within reach.
- Make the almond ricotta. Drain the soaked almonds and reserve ½ cup of the soaking water. In a high-speed blender or food processor, combine the 2 cups soaked almonds, the reserved ½ cup soaking water, ½ teaspoon probiotic powder, 1 tablespoon olive oil, and sea salt to taste. If using, add the 1 finely grated garlic clove and a big pinch of nutritional yeast. Blend until very smooth and creamy, stopping to scrape the sides as needed. Adjust salt to taste. Transfer 1 cup of this almond ricotta to a small bowl to use in the lasagna assembly; save any extra in the fridge for other uses.
- Make the spinach-walnut pesto. In a food processor, pulse ½ cup walnut halves, 2 cloves finely minced garlic, ½ teaspoon lemon zest, 1 teaspoon fresh lemon juice, and 2 cups packed spinach until coarsely chopped. With the processor running, drizzle in 3 tablespoons olive oil until a pesto comes together but still has texture. Season with sea salt and ground black pepper to taste. Scrape into a bowl and set aside. This pesto will be folded into layers and spooned on top before serving.
- Start the vegetable base. Heat 1 tablespoon olive oil in a large, deep skillet over medium heat. Once warmed, add 1 small onion (small dice) and sauté until translucent, about 4–5 minutes. Add the 1 small diced carrot and 1 small diced zucchini and continue to cook until the vegetables are softened but not mushy, about 5 minutes more. Stir occasionally so they cook evenly.
- Add lentils, garlic, and chili. Stir in ⅓ cup cooked French lentils, 2 cloves finely minced garlic, and ½ teaspoon chili flakes. Cook for 1–2 minutes until the garlic is fragrant. Season with sea salt and ground black pepper to taste. These flavorful bits will be dispersed through the sauce and add an earthy protein boost.
- Pour in the tomato sauce and bring to a simmer. Add 3 cups (24 oz) tomato sauce to the skillet and stir to combine with the vegetables and lentils. Bring the mixture to a gentle simmer over medium-low heat.
- Add the broken lasagna noodles. Break the 6 oz of oven-ready lasagna noodles into thirds and scatter them evenly over the simmering sauce. Press the noodles down so they make contact with the sauce; they will soften as they simmer. If some pieces float, gently push them underneath so they can absorb moisture and soften evenly.
- Layer with almond ricotta and pesto. Dollop spoonfuls of the reserved 1 cup almond ricotta over the noodles in an even pattern. Then dot the surface with spoonfuls of the spinach-walnut pesto. You’re building layers right in the skillet rather than stacking sheets in a baking dish—this method keeps the dish simple and speedy.
- Simmer until noodles are tender. Reduce heat to low, cover the skillet, and let the lasagna simmer gently for about 12–15 minutes. Check the noodles for doneness after 12 minutes; they should be tender but not falling apart. If needed, simmer an additional 2–3 minutes. If the skillet looks dry before noodles are softened, add small splashes of water, vegetable broth, or reserved almond soaking water to maintain a moist environment.
- Finish and season. When the noodles are cooked through, remove the lid and gently stir or nudge the layers so that some of the sauce and ricotta swirl together—this creates pockets of creamy texture throughout. Taste and adjust salt and pepper. Scatter a handful of extra spinach over the top; the residual heat will wilt it almost instantly.
- Serve. Spoon the lasagna into bowls or serve straight from the skillet. Add extra dollops of almond ricotta and spoonfuls of spinach-walnut pesto on top for brightness and contrast. For a finishing touch, grind fresh black pepper over each portion. Enjoy warm.
Variations and substitutions
- If you prefer a thinner sauce, use a bit more tomato sauce or a splash of vegetable broth.
- Replace the French lentils with cooked brown or green lentils if that’s what you have—same amount, ⅓ cup cooked.
- For a nuttier ricotta, leave some almond texture by pulsing briefly instead of blending completely smooth.
- If you can’t use probiotic powder, substitute a teaspoon of apple cider vinegar for a slight tang, though the cultured flavor will be different.
Make-ahead and storage
The almond ricotta and spinach-walnut pesto can be made up to 3 days ahead and refrigerated in airtight containers. The assembled skillet lasagna keeps, covered, in the fridge for 3–4 days. Reheat gently over low heat on the stovetop with a splash of water to loosen the sauce, or microwave in portions until warmed through. The ricotta will firm slightly when chilled—stir it before dolloping onto warmed portions.
Tips for success
- Soak the almonds in boiling water for the full hour. This ensures they blend silky-smooth and reduces bitterness.
- Reserve the soaking water exactly as listed; it’s used to adjust the almond ricotta’s texture and helps emulsify the blend.
- Break the oven-ready noodles into thirds so they fit and layer more easily in the skillet.
- Adjust the heat to keep the sauce at a gentle simmer—too high and the noodles will dry out before they soften.
Serving suggestions
This skillet lasagna is satisfying on its own, but a simple green salad and crusty bread make it a complete meal. If you like a little extra richness, finish each portion with a drizzle of good olive oil and a sprinkle of toasted walnuts from the pesto mixture.
Notes on ingredients
The recipe uses staple pantry items and a few fresh components. The almond ricotta relies on soaked almonds plus a touch of probiotic powder to emulate the bright tang of dairy ricotta. Walnuts in the pesto offer depth and body, while spinach keeps the pesto vibrant. Oven-ready lasagna noodles are convenient because they soften straight in the sauce—no pre-boiling required.
Final thoughts
This Vegan Skillet Lasagna with Homemade Almond Ricotta is proof that plant-based comfort food can be both simple and deeply satisfying. It layers familiar Italian flavors—tomato, herbs, garlic—with creamy almond ricotta and a lively spinach-walnut pesto. The one-skillet method means fewer dishes and a quicker path to a table full of cozy, bright flavors. Try it on a cool evening when you want something nourishing but uncomplicated.
Enjoy—and don’t forget to taste and adjust as you go. Small tweaks to salt, lemon, or chili will make this recipe truly your own.
Vegan Skillet Lasagna with Homemade Almond Ricotta
Ingredients
Equipment
Method
- Make the almond ricotta: Drain the soaked almonds and place them in a blender or food processor with 1/4 cup of the reserved soaking water; pulse until the mixture is lumpy and resembles ricotta, adding more soaking water a tablespoon at a time if needed.
- Transfer the almond puree to a clean container and stir in the probiotic powder until evenly distributed; cover with a clean towel secured with a rubber band and let ferment in a warm place for at least 8–10 hours, then stir.
- Once tangy to your liking, stir in 1 tablespoon olive oil, salt to taste, the grated garlic (if using), and nutritional yeast (if using); seal and refrigerate until ready to use.
- Make the spinach-walnut pesto: Toast the walnuts in a dry skillet over medium heat until fragrant and lightly browned, about 4–5 minutes, then transfer to a blender or food processor.
- Add 2 minced garlic cloves, lemon zest, lemon juice, 2 cups packed spinach, 3 tablespoons olive oil, salt, and pepper to the walnuts; pulse until uniformly chopped, then blend to a chunky puree, scraping down the sides as needed.
- Heat a deep 10–11 inch skillet over medium heat and add 1 tablespoon olive oil, then sauté the diced onion, carrot, and zucchini until the onion is translucent and carrots are softened, about 5 minutes.
- Add 1/3 cup cooked lentils, 2 minced garlic cloves, 1/2 teaspoon chili flakes, and salt and pepper; sauté 30 seconds until fragrant.
- Pour in the 3 cups (24 oz) tomato sauce, stir to combine, and bring to a simmer.
- Nestle the broken oven-ready lasagna noodle pieces into the sauce, pressing them down so they are mostly submerged; cover the skillet and simmer gently until the noodles are just tender, about 15–17 minutes, adding up to 1/4 cup water if the pan gets too dry.
- Stir gently to check that all noodles are softened, then dollop the almond ricotta and spoonfuls of the spinach-walnut pesto over the top, pushing the dollops slightly into the noodles with the back of a spoon; scatter a small handful of extra spinach if using.
- Cover and cook another 10 minutes to heat through, then serve hot with an optional drizzle of olive oil or sprinkle of pine nut parm.
Notes
- The almond ricotta needs at least 8 hours to ferment.
- Substitute 1 cup store-bought almond ricotta if short on time.
- You can replace both ricotta and pesto with the white bean pesto cream referenced in the original recipe.
- Use oven-ready lasagna noodles and a good-quality marinara if you prefer to skip making pesto.
- Expect about 3/4 cup pesto yield if not using a prepared version.
- Use a deep skillet with a tight-fitting lid for best results.
