This savory gluten free skillet lasagna is made in a big skillet and has all your favorite lasagna ingredients. It takes a fraction of the work and has the exact same flavor! If you are looking for an easy family meal, this gluten free skillet lasagna is a winner!
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❤️ Sandi’s Recipe Summary
The Quick Bite: This gluten free skillet lasagna is a delicious family meal that is made in one pot in 30 minutes. It tastes just like a lasagna, but it takes half the work to make. It is a family-friendly weeknight meal even picky eaters will love.
This tastes just like lasagna which I will probably never make again and do the recipe above from now on.”
Jennifer J., Blog comment
What isn’t to love about this quick and easy homemade skillet lasagna recipe? I use regular, uncooked gluten free lasagna noodles, which cook in the sauce. It is a huge timesaver, making this lasagna in a skillet the perfect busy weeknight meal.
This gluten free skillet lasagna recipe has lots of yummy cheese and sauce for dipping these Gluten-Free Garlic Knots into!
Make this lasagna with my gluten-free pasta sauce recipe or use jar sauce to save even more time. My favorite gluten-free jar sauces include Mezzetta, Ragu Simply, and Rao’s. You can also make your own; I have several kinds of pasta sauce to share.
If you love this recipe, check out more of my delicious gluten-free dinner recipes! If you want more skillet recipes, here are 20+ gluten-free skillet recipes for breakfast, dinner, and dessert!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Ground Meat – For this recipe, I used dark-meat ground turkey. It is a lot juicier than ground breast meat. You can also use ground beef, ground pork, or ground vegan meat like Impossible.
- Gluten Free Lasagna Noodles – I used the Jovial brand for this recipe. Buy the regular gluten free lasagna noodles and not the no-cook. There are many brands of gluten free, no-boil lasagna noodles on the market. Whole Foods has them under their 365 label as well.
- Onion – I recommend sweet or yellow onions.
- Dried Basil and Oregano – You can use either dried or fresh herbs. If using fresh, you will need a little more than if you were using dried.
- Salt – Sea salt or kosher salt is fine.
- Ricotta – I used full-fat ricotta, but low-fat is completely fine too.
- Mozzarella Cheese – Shredded or fresh mozzarella.
- Parmesan Cheese – I used grated parmesan, but you can also use the three-cheese combo.
- Pasta Sauce – Use jarred store-bought sauce, or try this delicious Gluten-Free Marinara Sauce recipe.
You may also love this one-pot Gluten-Free Hamburger Helper recipe or this Gluten-Free Cheeseburger Pasta recipe.
How to Make a Gluten-Free Skillet Lasagna (Step-By-Step)
Step 1: Heat the oil in a large skillet. Add the diced onions and cook for 2-3 minutes over medium heat until the onion becomes translucent. Add the garlic and sauté for 1 minute.
Step 2: Add the ground meat, basil, oregano, salt, and black pepper. Cook the meat until it is browned.
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Step 3: The SAFE way to break the no-boil noodles: Place the lasagna noodles into a large zipper bag, a few at a time. Use a rolling pin to smash the dry lasagna noodles into pieces. Break up the gluten free lasagna noodles into small pieces.
🔑 Sandi says: Do not break these by hand! If you do, wear safety glasses when breaking the noodles. Tiny shards of noodles can fly up into your face, which can be dangerous.
Step 4: Layer the broken lasagna noodles over the cooked ground meat.
Step 5: Pour the sauce over the noodles. Add 1 cup of water and cover the pan.
Step 6: Bring the mixture to a boil over medium-high heat, then lower it to a simmer.
Step 7: Cook the skillet lasagna for 15 minutes, then remove the lid. Mix the lasagna noodles and sauce into the meat. Test a lasagna noodle to see if it is done cooking. If the mixture looks dry, add 1/2 cup of additional water. Check back in 5 minutes to see if the noodles are soft.
Step 8: Stir in shredded mozzarella cheese. Add ricotta cheese on top with a cookie or ice cream scoop. Sprinkle with the grated parmesan cheese.
If you love one-pot gluten free Italian recipes, try this Gluten Free One Pot Pasta recipe.
Dip these delicious Gluten-Free Breadsticks into the sauce! If you feel like a fun alternative, try using my delicious Gluten-Free Alfredo Sauce instead of red sauce!
Sides To Serve With Skillet Lasagna:
When making this gluten-free skillet lasagna recipe, you have so many delicious side dish options! You can serve any salad or veggie!
Frequently Asked Questions:
Yes, this recipe specifically calls for uncooked lasagna noodles!
You can use any large skillet to make this skillet lasagna recipe. I used a large stainless steel skillet. Cast iron skillets are also great because they are easy to clean up.
Storage/Freezing Instructions:
Store the leftover lasagna in an airtight container in the refrigerator for up to 4 days. You can also freeze the leftovers in a freezer-safe container or a zipper bag for up to 4 months.
More Gluten-Free Skillet Recipes:
- Easy Cast Iron Breakfast Skillet with egg, potato, spinach, and bacon.
- The Best Gluten-Free Skillet Cookie
- Ground Turkey Shakshuka Skillet
- Soft Gluten-Free Nut Butter Skillet Snack Cake
Love This Recipe?
💬 Did you make this gluten-free skillet lasagna recipe? I would love to hear how it turns out and which pan you used! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Gluten Free Skillet Lasagna (30 Minute One Pot Meal)
Ingredients
- 1 ½ pounds ground meat * see note
- 24 ounces pasta sauce
- ½ cup diced onion
- 1 tablespoon extra virgin olive oil
- 2 cloves minced garlic
- 10 lasagna noodles * see note
- ½ cup ricotta cheese
- ½ cup mozzarella cheese
- ¼ cup parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 cup water
Equipment
Method
- Heat the 1 tablespoon extra virgin olive oil in a large skillet. Add the ½ cup diced onion and cook for 2-3 minutes over medium heat until the onion becomes translucent. Add 2 cloves minced garlic and sauté for 1 minute.
- Add the 1 ½ pounds ground meat, 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon sea salt, and ¼ teaspoon ground black pepper. Cook the meat until it is browned. (I used dark meat ground turkey because it has a little more fat content than breast meat.)
- Place the uncooked 10 lasagna noodles into a large zipper bag a few at a time. Use a rolling pin to smash the dry lasagna noodles into pieces. Breaking up the gluten free lasagna noodles into small pieces.
- NOTE: Do not break these by hand! If you do, wear safety glasses when breaking the noodles. Tiny shards of noodles can fly up into your face, which can be dangerous.
- Place the broken lasagna noodle pieces over the cooked ground meat.
- Pour 24 ounces pasta sauce over the noodles. Add 1 cup water and cover the pan.
- Bring the mixture to a boil over medium-high heat, then lower it to a simmer.
- Cook the pasta meat mixture for 15 minutes, then remove the lid. Use a large spoon to mix the lasagna noodles and sauce into the meat. Test a lasagna noodle to see if it is done cooking. If the mixture looks dry, add 1/2 cup of additional water. Check back in 5 minutes to see if the noodles are soft.
- Stir in shredded ½ cup mozzarella cheese. Use a cookie scoop or ice cream scoop to add ½ cup ricotta cheese on top. Sprinkle with the grated ¼ cup parmesan cheese.
Nutrition
Notes
- I used Jovial regular gluten free lasagna noodles. Be sure to use regular gluten free noodles, not the no-cook version.
- This can be made with gluten free spaghetti or pasta too.
- This skillet lasagna will keep fresh for up to 4 days in the refrigerator.
Private Notes
Tried this recipe?
Let us know how it was!
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
I made this last night and my celiac husband declared it a 10/10! I followed the directions exactly as written and it was so easy to make. This will become part of our regular rotation!
This makes me so happy. I am so glad your husband loved the lasagna! Thank you so much for coming back to leave a review!
Do easy to make and absolutely delicious!
Hi Judy, I am so glad you loved this skillet lasagna. Thank you so much for coming back to leave such a kind review.
Loved this recipe …….I had oven ready GF lasagna noodles so used them . They took a little longer to cook . I added some spinach . My husband raved about this recipe . Thank you , will be making it again .
I am so glad you and your husband loved this dinner recipe. Thank you so much.