The sexy skillet lasagna from Big Vegan Flavor: Techniques and 150 Recipes to Master Vegan Cooking (page 519) by Nisha Vora

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute jammy roasted eggplant p. 339, jammy zucchini p. 330, or mushrooms for vegan sausages.

  • Tubathecuba on January 26, 2026

    This was truly delicious. A quintessential lasagna with excellent flavor balance and great structure/texture. I did use Nisha's red sauce recipe, which was delicious, but I think this would be great with a jarred sauce if time is short (just make sure to dilute with some water so the noodles get cooked through). Cooked it according to the recipe exactly, including the 10 minute rest afterward baking. I used Abbott italian sausage crumbles, which I was worried would get mushy, but no issues there. I do think this would be great also with seasoned mushrooms and/or zucchini in place of sausage for something for veg-heavy.

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