Vegan Stovetop Lasagna

Lustre Craft Cookware
A vegan/vegetarian option for one of our most popular dishes!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Entrée
Cuisine Italian
Servings 6


  • 12" Large Skillet
  • 10” Freedom Skillet


  • 1 pound Portabella Mushroom chopped
  • 2 tablespoons Olive oil
  • 1 package No-Boil Lasagna Noodles
  • 1 jar Marinara Sauce 26oz (about 3½ cups)
  • 8 ounces Vegan Mozzarella Cheese shredded
  • 1 cup Vegan Cream Cheese
  • 2 tablespoons Herb de Provence
  • Salt and pepper to taste


  • Preheat a 12" Large Skillet over medium heat.
  • Add olive oil.
  • When oil is hot, add chopped portabella mushrooms and season with salt and pepper.
  • Stirring occasionally, sauté until the mushrooms are lightly brown, about 10 -12 minutes.
  • Add minced garlic and sauté just until the garlic is soft and aromatic, about 1 min.
  • Remove from the heat and cool.
  • Spray a light coating of cooking spray in the 10" Freedom Skillet.
  • Begin layering your lasagna by ladling ½ cup of the sauce into the bottom of the casserole and spread evenly.
  • Use 2 of the lasagna noodles to make a layer and cover the sauce. (One noodle will need to be broken to fill smaller areas. Don't worry about being perfect, the noodles expand).
  • Continue to build layers by spreading another ½ cup of sauce evenly over the noodles.
  • Sprinkle ⅓ of the shredded vegan mozzarella over the sauce.
  • Then using a spoon, place ⅓ of the vegan cream cheese in small dollops on the shredded cheese.
  • Use 2 more noodles to create another layer.
  • Spread another ½ cup of the sauce evenly over the layer of noodles and then spread ½ the mushroom mixture over the sauce.
  • Add another layer of 2 noodles.
  • Repeat with another ½ cup of sauce and the second ⅓ of the shredded and cream cheeses, another layer of noodles and then another ½ cup of sauce and the last ½ of the mushrooms.
  • Top with another layer of noodles and another ½ cup of sauce.
  • Reserve the last ⅓ of the cheeses and the last ½ cup of sauce for later.
  • Place the casserole on the stove at medium heat.
  • When you see vapor escape from the side of the lid (approximately 5 minutes), spin the lid to set the vapor seal and turn the heat to low.
  • Cook on low for 45 minutes.
  • Remove the lid, spread the last of the sauce and cheeses on top of the lasagna, replace the cover and cook for a further 10 minutes to melt the cheese.
  • Remove from the heat, let stand for 5 - 10 minutes and serve.


Tip: Alternatively, the lasagna may be cooked on the Slow-Cooker Base. Once assembled, cook the lasagna on Setting #2 for 2 hours. As with the previous method, place the last of the sauce and cheeses on and cook for an additional 10 minutes before serving.
Keyword lasagna, vegan