Skinny Pan Lasagna

Written by McDonald, T.  |  Date 15th of January 2024 

Fancy a lasagna, but think it is too much hassle?  Well, this might just be what you are looking for!  This is so easy and tasty that you will never think lasagna is too much trouble again.  In fact, you will likely be having lasagna a lot more.  All you need is a large frying pan.


  • Textured Vegetable Protein has been a favourite mince substitute for as long as I can remember.  It is easy to prepare, just add water.  I get mine from Holland and Barrett. 
  • Any yeast extract will do such as marmite or Vegemite. 

Serves 4

Time – 30 minutes


  • Lasagna sheets x 5
  • TVP x 8 tbsp
  • Carrot x 70 g
  • Onion x 1/2 a large
  • Garlic x 4 cloves
  • Black pepper x 1 tbsp
  • Yeast extract x 1 tbsp
  • Cider vinegar x 50 ml
  • Fresh basil x to taste
  • Plain vegan yoghurt x 150 g
  • Ground clove x 1/2 a tsp
  • Vegan cheese x 20 g
  • Slices of tomato for decoration


  1. Soak the pasta sheets.
  2. Soak the tvp in hot water from the kettle.  Mix in the yeast extract.
  3. Chop the onion and carrot then fry with the crushed garlic in a large frying pan with a lid.
  4. Add the tvp, cider vinegar and pasta sauce. Leave to simmer for 5 minutes. 
  5. Add the chopped basil and black pepper. 
  6. Place the pasta sheets evenly over the tvp sauce. 
  7. In a small bowl, mix the yoghurt and ground clove. With a spoon, evenly spread the yoghurt mix over the top of the lasagna sheets.
  8. Add the cheeses evenly over the top.
  9. Top with a few slices of tomatoes if you wish.
  10. Allow to cook on a low heat with the lid on for about 25 minutes. 


I was very pleased with the way this turned out and will be making this again soon.  It was so easy to make and absolutely delicious with chips and salad.

I hope that you liked this blog and if you do try this recipe, please let me know how you got on and what it turned out like. You can leave a comment in the comments below.


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