Gluten-Free Skillet Lasagna
This gluten-free skillet lasagna has all the taste of a regular lasagna but with less work.
I love a good lasagna and this Gluten-Free Small Batch Lasagna recipe is my favorite. I ordered some lasagna noodles online (don’t do that) and the box of noodles came broken so I decided make a quicker version on the stovetop.Â
Why You'll Love This Recipe
- It has all the flavors of lasagna you love.
- You can make it gluten-free
- You can make it any time of year without having to turn on your oven.
Ingredients
Ground Beef – Use your favorite ground beef but don’t go super lean I like to use 80-85% percent lean. You will drain the fat but it has more flavor.
Marinara Sauce – Use your favorite homemade or store bought sauce.
Water – This will help loosen the sauce and make the pasta cook.
Lasagna Noodles – You can use regular or gluten-free lasagna noodles. If you are gluten-free I highly recommend the Jovial brand.
Ricotta Cheese – You will need a 15 oz container
Egg – One large egg is needed.
Dried Parsley – The parsley adds some flavor to the cheese mixture. You can use fresh instead.
Parmesan Cheese – Adds another layer of flavor to the dish.
Mozzarella Cheese – Use shredded mozzarella cheese which is perfect for topping the lasagna and making it all yummy.Â
Black Pepper – To add another layer of flavor and a bit of heat to the lasagna.
Instructions
- Fry the ground beef in a deep 10 or 12 inch skillet. Once the beef is cooked through drain the fat.
- Add the marinara sauce and 1 cup of water to the ground beef and stir to combine.
- Break the lasagna noodles into medium to large size pieces, then add them to the sauce. Stir very well so they are covered in the sauce. Cover the skillet and let the pasta cook in the sauce stirring occasionally. The pasta may stick together so try to separate the noodles to ensure they are all cooked through. If the sauce seems too thick continue to add a bit of water to help the pasta cook.
- In a medium size bowl add the ricotta cheese, the large egg, and the parsley. Mix until combined and set aside.
- Once the pasta is cooked drop tablespoons full of the ricotta mixture into the sauce (note you may not use all the mixture). Once you’re done with the ricotta cheese swirl a bit of it into the sauce.
- Sprinkle the parmesan cheese over the entire skillet, then cover the entire skillet with the mozzarella cheee.
- Sprinkle the black pepper over the mozzarella cheese.
- Broil the skillet on high for 5 – 10 minutes or until the mozzarella cheese has melted. (Keep an eye on the cheese so it doesn’t burn).
- Let the pasta cool for 10 mintes before serving.
Recipe Tips
- The pasta noodles may stick together so make sure when stirring you separate them for even cooking.
- Add the water a bit at a time after the initial one cup. This will help to cook the pasta if needed but you want to go slowly so the sauce is not watered down too much.
Storage Tips
Store covered in the refrigerator for up to three days. Gently reheat in the microwave or on the stovetop with a little bit of water in the pan for moisture.
Gluten-Free Skillet Lasagna
Equipment
- 1 10-12 inch deep skillet with a lid
Materials
- 1 lb Ground Beef
- 32 oz Marinara Sauce
- 1 3/4 cup Water
- 8 oz No-Boil Lasagna Noodles/GF Lasagna Noodles I like the Jovial Gluten-free lasagna noodles best.
- 15 oz Ricotta
- 1 Large Egg
- 1/4 cup Parmesan Cheese
- 8 oz Mozzarella Cheese
- 1/4 tsp Black Pepper
Instructions
- Fry the ground beef in a deep 10 or 12-inch skillet. Once the beef is cooked through drain the fat.
- Add the marinara sauce and 1 cup of water to the ground beef and stir to combine.
- Break the lasagna noodles into medium to large size pieces, then add them to the sauce. Stir very well so they are covered in the sauce.
- Cover the skillet and let the pasta cook in the sauce stirring occasionally. The pasta may stick together so try to separate the noodles to ensure they are all cooked through. If the sauce seems too thick continue to add a bit of water to help the pasta cook.
- In a medium size bowl add the ricotta cheese, the large egg, and the parsley. Mix until combined and set aside.
- Once the pasta is cooked drop tablespoons full of the ricotta mixture into the sauce (you may not use all the mixture).
- Once you're done adding the ricotta cheese swirl it a bit into the sauce.
- Sprinkle the parmesan cheese over the entire skillet, then cover the entire skillet with the mozzarella cheese.
- Sprinkle the black pepper over the mozzarella cheese.
- Place the skillet under a broiler set on high for 5-10 minutes or until the mozzarella cheese has melted. (Keep an eye on the cheese so it doesn't burn).
- Let the pasta cool for 10 minutes before serving.
Nutrition
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