One Pot Lasagna Pasta
All my lasagna lovers will love this MUCH simpler version that is made in one pot in less than 30 minutes but still has that same cheesy, creamy, cozy flavors we all love!
Servings: 4
Ingredients
- 1.5 cups vegan ground beef (I used Gardein)
- 1 small onion diced
- 3 cloves minced garlic
- 12 ounces Campanelle noodles (uncooked) or another noodle you prefer
- 16 ounces marinara sauce
- 1 tsp salt add more to taste
- 1/2 tsp black pepper
- 2 tsp oregano
- 3 cups vegetable broth sub for low-sodium option or water
- 1/2 cup ricotta (I used Tofutti non-dairy version)
- 1 cup mozzarella cheese (I used GOOD PLANet non-dairy version)
- 1 heaping cup fresh spinach
Optional Toppings
- vegan parmesan
- fresh basil
Instructions
- Cook your vegan beef, onion, and garlic: In a large pot of MEDIUM heat, add the vegan ground beef, onion, and minced garlic. Cook for a few minutes until the vegan beef has defrosted.1.5 cups vegan ground beef, 1 small onion , 3 cloves minced garlic
- Simmer: Add your pasta, marinara sauce, salt, pepper, oregano and vegetable broth to the pot. Stir to combine. Turn your heat up to high and bring it to a boil, then cover and cook for 10-13 minutes until the pasta is al dente. *Take off the lid and stir every 2-3 minutes to prevent it from sticking to the bottom - if it's too hot, turn it down slightly. Tip: Check the cook time on the package for your specific noodles and adjust accordingly.12 ounces Campanelle noodles (uncooked) , 16 ounces marinara sauce, 1 tsp salt, 1/2 tsp black pepper, 2 tsp oregano, 3 cups vegetable broth
- Stir in cheese: Turn off heat. Add the ricotta, mozzarella, and spinach. Stir to combine until the spinach has wilted.1/2 cup ricotta, 1 cup mozzarella cheese, 1 heaping cup fresh spinach
- Serve: Enjoy this pasta with some parmesan cheese on top and/or fresh basil!
Notes
What can I use instead of vegan ground beef?
- Textured vegetable protein (TVP) - Can find on Amazon or some grocery stores. You will likely need to rehydrate it with some water.
- Lentils - These make for a great meat substitute. You can use 1.5 cups of cooked brown or green lentils in place of the beefless crumbles.
- Mushrooms - Finely chopped mushrooms can give a umami flavor. However, they do get mushy with extended cooking. Therefore, I would not boil them with the pasta. Cook them separately and add them at the end.