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Updated: Aug 23, 2021

This skillet pasta dish is perfect when you want lasagna but to busy, or lazy, to make it. Adapted from BOSH's video for "30 minute lasagna" this red sauce is delicious with the addition of roasted red peppers, sundried tomatoes and smoked paprika. I topped it with a no-cook Bechamel because, well I'm lazy. No rules, just yum.


8 oz pasta (Campanella noodles)

1 cup vegan sour cream

1 Tbsp nutritional yeast

1/2 cup shredded vegan parmesan cheese, divided

32 oz tomato sauce

2 Tbsp tomato paste

7 oz jar roasted red peppers, drained

1/4 cup sundried tomatoes in oil

2 large cloves garlic, peeled

1 tsp smoked paprika

12 oz plant-based ground meat

14 oz can artichoke hearts, drained, patted dry & coarsley chopped

Handful fresh basil, chopped


1. Cook pasta just to el dente. Drain and set aside.

2. While pasta is cooking, prepare the no-cook Bechamel by wisking together vegan sour cream, nutritional yeast and 1/4 cup vegan parmesan. Season with salt and pepper.

3. To a blender add tomato sauce, tomato paste, roasted red peppers, sundried tomatoes in oil, garlic and smoked paprika. Blend for 30 seconds.

4. In a large oven proof skillet over medium high heat with 2 Tbsp olive oil, cook plant meat, breaking up while cooking for 5 minutes. Season well with salt and pepper. Add chopped artichokes and continue to cook another 2 to 3 minutes. Add sauce from blender, bring to boil then simmer for 5 to 6 minutes.

5. Add cooked pasta to skillet, mix together until well coated and cook for 2 to 3 minutes. Remove from heat. Set broiler to high.

6. Spoon Bechamel over pasta then carefully spread out over pasta. Sprinkle with remaining vegan parmesan and season with pepper.

7. Broil until white sauce lightly browned, approximately 4 to 5 minutes. Remove from oven and sprinkle chopped basil over skillet lasagna before serving.

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