While this dish doesn't have the full on cheesy, salty goodness of mozzarella and Parmesan,  it actually really does hit the spot for pasta, marinara sauce, and the fluffy, mouth-feel of ricotta cheese. 

Once you have the three major components for this dish, you just throw it into a cast iron skillet and it's pretty much a matter of heating it through. What's even better is that the chickpea faux ricotta and the marinara sauce can easily be prepared and frozen in advance. This would be a great freezer meal with only about 20 mins to assemble.

Vegan Skillet Lasagna

1 box penne or other shaped pasta

1 quart homemade marinara sauce

1 pint vegan Alfredo sauce

1 can or 1.5 cups chickpeas

In a food processor, combine Alfredo sauce and chickpeas and process until completely pureed, smooth, and fluffy. This may take about 3-4 mins. Set aside.

Bring a pot of water to a full boil and add two tablespoons kosher salt. Add pasta and cook according to package instructions. Drain and set aside. Using a cast iron skillet, pour about 1/4 of the jar of marinara sauce in the bottom of the pan. Spoon about 1/4 of chickpea ricotta over the marinara. Add 1/4 of pasta over the ricotta. Repeat these layers, ending with the marinara sauce. Turn heat to medium-low and heat through for about 10 mins. 

Serve and enjoy!