Inspired by the classic soup, this French Onion Pasta Bake is a hearty and healthy weeknight dinner! Made with caramelized onions and a creamy dairy-free sauce, it’s a comforting meal with traditional flavors. It’s a high protein vegan meal everyone will enjoy!
What is a french onion pasta bake?
Like the name implies, this lasagna-esque dish takes inspiration from the classic recipe for French onion soup. Since French onion soup is typically topped with a layer of gooey cheese, the main flavors translate easily into a pasta-based dinner. Instead of making an onion-based soup we are taking the caramelized alliums and combining them with meaty mushrooms, almond-based Alfredo sauce, and warming Italian herbs.
How can I cook lasagna on the stovetop?
Lasagna noodles labeled as “no-boil” will cook very easily in a pan on the stovetop, right in their prepared sauce. To cook lasagna on the stovetop, simply poke broken pieces of the noodles underneath your already-simmering cheesy sauce and vegetable mixture. With the heat set to medium and the sauce simmering heavily, the noodles will cook right in the pan in just 10 minutes, with no oven required.
Can caramelized onions be made ahead? How long will they keep?
Yes, caramelized onions can be made ahead and will last in the fridge for 5 days. Given that this recipe can take some time for an average “weeknight” meal, I recommend making this portion ahead of time if you are able! With pre-made onions, this french onion pasta bake can be ready in just 20 minutes.
I hope you enjoy this comforting French onion pasta bake recipe! Looking for more easy, dairy-free pastas? Try one of these next:
Inspired by the classic soup, this French Onion Skillet Pasta Bake is a hearty and healthy weeknight dinner! Made with caramelized onions and a creamy dairy-free sauce, it’s a comforting meal with traditional flavors. It’s a high protein vegan meal everyone will enjoy!
Remove the lid and deglaze the pan with white wine. Stir to let wine reduce. Repeat this process with the balsamic vinegar. Stir and add minced garlic, dried thyme, and optional red pepper. By this point your onions have been cooking for nearly 45 minutes, should be a dark brown and smell sweet. Turn off heat but leave onions in pan.
To make white sauce, add slivered almonds, nutritional yeast, apple cider vinegar, and almond milk to a high speed blender and combine until smooth. Add a splash of water if needed to help things along. The sauce should not be grainy at all, but velvety and smooth. Set sauce aside.
Turn heat to medium. Add to pan chopped mushrooms and let cook for 2 minutes until some of their natural water is released. One the mushrooms are looking browned, add 2 cups water or broth (slightly less if your skillet is less than 12 inches across and 2 inches deep), parsley, and your reserved sauce. Bring mixture to a heavy simmer/near boil in the pan, watching carefully for overflow.
Break lasagna sheets and poke inside the mixture so that they are covered by liquid. Let entire mixture simmer on high until noodles are cooked (about 10 minutes). You may want to cover the skillet with a lid to ensure the pasta cooks through fully. Remove from heat, let cool slightly, and serve.
*Can substitute soaked cashews
**Can substitute lemon juice
Prep Time:10 minutes
Cook Time:1 hour
Serving Size:1/6 of recipe
Saturated Fat:1.5 grams
Unsaturated Fat:10.4 grams
Trans Fat:0 grams
Keywords: pasta, bake, lasagna, french onion, caramelized onion
About the Author
Emily (Frigon) Meyers is the founder of Garlic Head, a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets while saving time and money. She is a lifelong vegetarian and 10+ year vegan. Garlic Head does not focus on labels - it focuses on creating food that everyone can enjoy.
Emily earned a certificate in Plant-Based Nutrition from Cornell University along with degrees in Economics, Spanish, and Global Sustainability from the University of Pittsburgh. She has been featured on numerous podcasts and websites including The Food Institute, VegNews, Buzzfeed, and the Boston Globe.