You may have used to eat lasagna in the oven but this easy, quick recipe will make you change your habits.

This is essentially a recipe for a dish that you will want to make again and again. To prepare it you will need in addition to lasagna, vegetables of your choice, tomato sauce and coconut milk. This food simply does not exist.

The coconut milk that I love lately and I use in my recipes is the Cardinal Coconut Oil that I buy from

If you like this recipe you can try some of the following:

Creamy Pasta with Peas

Rainbow Pasta Salad

Vegan Spaghetti with Raw Tomato-Avocado Sauce

Vegan One Pot Oven Baked Pasta with Pesto and Veggies

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One Skillet Broken Lasagna

Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Servings 2
A quick, super tasty recipe that you and your little ones will love.


  • 6 broken lasagna
  • 250 ml tomato sauce
  • 3-4 tbsp coconut milk
  • 1 red pepper
  • 1 chopped eggplant
  • 1/2 onion
  • 2 garlic cloves
  • salt
  • black pepper
  • paprika
  • 2 tbsp olive oil
  • water
  • 1/2 cup shredded yellow cheese of your choice (vegan or not)


  • Start by heating the olive oil in a skillet.
  • Add the onion, garlic, pepper and eggplant. Saute for 5-6 minutes. Add the tomatoes.
  • Stir and add the broken noodles. Add salt, black pepper and paprika.
  • Add hot water (4-5 cups). Boil for 10 minutes, stirring occasionally. Add more water if needed.
  • Once 10 minutes have passed, add the coconut milk and the grated cheese.
  • Stir and cook for another 4-5 minutes.
  • Serve hot.
Course: Lunch, Main Course
Cuisine: Italian
Keyword: lasagna

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