This is the kind of cozy, low-effort meal I love making around the holidays. Everything comes together in one pan—no boiling pasta, no fussy layers, and minimal cleanup. It’s a simple plant-based lasagna with savory vegan sausage crumbles, a lightly spiced pumpkin layer, and pasta that cooks right in the tomato sauce as it heats. It’s hearty, filling, and surprisingly easy, with around 35 grams of protein per serving. Whether you’re cooking for a small gathering or just want a comforting dinner on a cold night, this one checks all the boxes without overcomplicating things.
Cheesy One-Pan Holiday Lasagna
Description
Makes ~4 Servings
Fully Plant-Based
~35g protein per serving
Ingredients
Vegan “Sausage” Crumbles
Creamy Pumpkin Layer
Sauce & Pasta
Toppings
Instructions
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Prepare the Vegan “Sausage”
Pour hot vegetable broth over the TVP and let it sit for 10 minutes to rehydrate.
Mix in coconut aminos, garlic powder, onion powder, sage, fennel seeds, salt, and pepper.
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Make the Creamy Pumpkin Layer
In a small bowl, whisk together creamy pumpkin layer ingredients until smooth.
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Build the Lasagna
In a large, deep pan, combine diced tomatoes, vegetable broth, oregano, and the TVP “sausage.”
Cook for 5 minutes on medium.
Break the lasagna sheets in half and layer them directly into the sauce.
Dollop the pumpkin mixture on top.
Cover and simmer on low for 25-28 mins or until the pasta is tender.
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Add Topping & Serve
Sprinkle with vegan shreds.
Cover for 2–3 minutes or until melted.
Garnish with rosemary or parsley.
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Storage & Reheating
Store in an airtight container in the fridge for up to 4 days.
Reheat in the microwave for 2–3 minutes or in a 350°F oven until warmed through.