I’m going to keep it real with you. This dinner was totally unplanned, and not meant to be shared here. This meal was 100% made up, and thrown together due to a TERRIBLE week I was having. Like most of us, when the going gets tough- food can make it alllll better. And this 20 Minute Creamy Skillet Lasagna did just that.
We do not make lasagna often. It takes entirely too long, and it’s just one of those meals we save for a special occasion, like when mom [me], is about to lose her shit. We never use up all of our lasagna noodles either, so I can always bank on finding a few sheets in the back of the pantry. After googling what I can do with lasagna noodles, that wasn’t realllly lasagna, but tastes like lasagna, I stumbled upon skillet lasagna. Thank God I did – this turned my mood all the way around & tasted even better the next day (like a true lasagna is supposed to)!
I didn’t even try and get healthy with this either. No vegetables, no meat substitute, nothing. Just noodles, sauce, sour cream, and a bit of pesto on the top. Obviously, you’re more than welcome to add to this. Mushrooms, onion, carrots, peppers, WHATEVER. Like I mentioned earlier, I was having a terrible week. No need to make things harder on myself by trying to dice an onion with a screaming kid attached to me.
The method for this is really simple too. Just boil the noodles, add pasta sauce to a pan, and start layering like you’d do a regular lasagna. Cover for a bit to get everything nice and melty, and you have a home run of a meal, with almost zero effort.
I’m serious when I say that this meal turned my whole mood around! What’s one of your favorite “feel good” meals? Let me know in the comments below!
20 Minute Creamy Skillet Lasagna
This vegan skillet lasagna comes together quickly with virtually zero prep involved. With less time to make than traditional lasagna, it still boast the true flavor.
- 8-12 Lasagna sheets broken in half
- 2 C Jarred pasta sauce**
- 1 C Vegan Sour Cream** Tofutti brand
- 1/4 C Pepita Pesto optional
Bring the lasagna noodles to a boil and cook until just before al dente. Drain and set aside.
Preheat a medium skillet over medium-high heat. Add 1/2 of the pasta sauce.
Add one layer of lasagna noodles on top of the sauce. Add a little bit of sour cream on top, then sauce, then another layer of noodles. Complete this step until you are out of noodles.
Top the final layer with pasta sauce and pepita pesto (if using).
Cover the pan with a lid and lower the heat. Simmer for around 10 minutes.
** This amount is an estimate only. You can use more or less sauce/sour cream depending on your preference!
*The recipe for the pepita pesto can be found here