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Cheesy One-Pan Holiday Lasagna

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.

Courses ,
Time
Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins
Servings 4
Description

Makes ~4 Servings
Fully Plant-Based
~35g protein per serving

Ingredients
    Vegan “Sausage” Crumbles
  • 2 Cup Textured Vegetable Protein TVP
  • 2 Cup Low-Sodium Vegetable Broth (Hot)
  • 2 Tbsp Coconut Aminos
  • 1.5 Tsp Garlic Powder
  • 2 Tsp Onion Powder
  • 1 Tsp Dried Sage
  • 1 Tsp Fennel Seeds
  • 1/2 Tsp Salt
  • 1/2 Tsp Ground Black Pepper
    • Creamy Pumpkin Layer
  • 3/4 Cup Canned Pumpkin Puree
  • 1/2 Cup Plant-Based Milk
  • 1/2 Cup Vegan Cream Cheese
  • Ground Cinnamon (Sprinkle)
  • Salt (To taste)
  • Ground Black Pepper (To taste)
    • Sauce & Pasta
  • 140 Gram Lasagna Sheets (Cut in halves)
  • 1.5 Cup Diced Tomatoes
  • 1 Cup Low-Sodium Vegetable Broth
  • 1 Tsp Oregano
    • Toppings
  • Vegan Cheese Shreds (Mozzarella or a blend)
  • Dried Rosemary (Optional)
  • Dried Parsley (Optional)
Instructions
  1. 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.

  2. Make the Creamy Pumpkin Layer

    In a small bowl, whisk together creamy pumpkin layer ingredients until smooth.

  3. 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.

  4. Add Topping & Serve

    Sprinkle with vegan shreds.
    Cover for 2–3 minutes or until melted.
    Garnish with rosemary or parsley.

  5. 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.

Read it online: https://itsromab.com/recipe/cheesy-one-pan-holiday-lasagna/

Thank you for printing this recipe, I know you're going to love it!

Your foodie friend,

Roma B @itsromab