Name: French Onion Skillet Lasagna
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1 null yellow onion (thinly sliced); 2 tbsp vegan butter; 2 cloves garlic (minced); 0.5 tsp dried thyme; 0.25 tsp salt; 0.125 tsp black pepper; 1.5 tbsp balsamic vinegar (or 2-3 tbsp red wine); 0.75 cup mushrooms (thinly sliced); 0.5 cup raw cashews (soaked for at least 20 mins in hot water, see notes for Nutfree option); 1 cup broth; 2 tsp lemon juice; 2 tbsp nutritional yeast; 1 tsp italian seasoning (I use a mix of oregano, thyme, sage and rosemary); 0.5 tsp salt; 1 tsp miso; 0.125 tsp black pepper; 5 null lasagna pasta sheets ((5 regular or 7 no boil) broken into pieces, or use 4-5 oz any other flat pasta shape); 1.5 cups spinach (firmly packed); 2 cups broth (or water); null null red pepper flakes (optional for serving)

Instructions

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1

Heat a skillet over medium heat then add vegan butter (2 tbsp) with onion (1 yellow) and cook for about 8 minutes, or until onions start to look translucent.
2

Add in the garlic (2 cloves), dried thyme (0.5 tsp), salt (0.25 tsp) and black pepper (0.125 tsp) and continue to cook until onions turn a golden color.
3

Add the balsamic vinegar (1.5 tbsp) or red wine and mix well, continue to cook until onions begin to caramelize. Remove 0.75 of this mixture and save to use as garnish later.
4

Add in the mushrooms (0.75 cup) and mix well, continue to cook for 1-2 minutes.
5

Meanwhile make your white sauce - blend raw cashews (0.5 cup), broth (1 cup), lemon juice (2 tsp), nutritional yeast (2 tbsp), italian seasoning (1 tsp), salt (0.5 tsp), miso (1 tsp) and black pepper (0.125 tsp) together until smooth. Add the white sauce to the onion skillet and mix.
6

Add in the broken pieces of pasta sheets (5 lasagna) and broth (2 cups), press down the sheets so they are completely submerged under the broth completely.
7

Cover the skillet and cook for 12-15 minutes or until lasagna sheets are cooked - make sure to check for doneness and stir once in between so mixture doesn’t burn on the bottom. Reduce the heat if the mixture starts to stick to the bottom. You can also add in more water if the mixture has thickened too much. (No boil cook a bit faster and regular depending on the brand and your stove might need a few extra minutes.)
8

Once the lasagna sheets are cooked, taste and adjust salt and flavor, mix in the spinach (1.5 cups) and stir. Remove from heat and cover, let sit for 3 minutes to allow spinach to wilt.
9

Top this with the reserved caramelized onion mixture, some [red pepper flakes] (optional) and serve warm. Serve with garlic bread or any side dish of choice.