Vegan Skillet Lasagna Bolognese – a vegan take on the classic Italian meat lasagna made on the stovetop! No cooking necessary, no béchamel either! An easy one-skillet pasta dinner your family will love! Gluten free option included.
1 cup ( 82.09 g ) vegetable croustiles or other vegetable dishes of your choice, do not hesitate to prepare vegetarian sausages or use a mixture of 3/4 cup of browned lentil lentils and 1/4 cup of whole wheat Broyées < / li>
1/4 coffee spoon
1/4 coffee spoon flocons de poivre
1 -2 càc Vinaigre-Balsamique
1/4 cuillère à café sel
18 < span class = "wprm-recipe-ingredients-unit"> oz
( 510 g ) sauce marinara ou sauce pour pâtes
Preparation
Heat a large skillet** over medium-high heat, add the oil, then add the onion and garlic, stir , and cook until onion is translucent, then add herbs, breadcrumbs, fennel seeds, balsamic vinegar, and salt and stir.
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Bake until crumbs are golden on edges, 3-5 minutes.
Half of the crumbs from d he pan to add later, then add to the pasta sauce and mix.
Boil 2 minutes to heat, then add water, salt and mix.
Crush up the lasagne noodles and add to the mixture and squeeze so that all of the lasagne noodles are covered with the water/sauce mixture. Cover and cook for 15-20 minutes or until the lasagna noodles are cooked to your liking. Stir once in between. If your pasta sticks to the pan or the sauce gets too thick, add 1/2 cup of hot water and stir.
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Open pan, turn off heat, garnish with chilli flakes and basil and serve cold< /div>
