This savory gluten free 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!
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.
You can 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 that I will share.
If you love this recipe, check out more of my delicious gluten free dinner recipes!
Why This Recipe Is Great:
- You can make it in under 30 minutes.
- Kids love lasagna, and they can even take leftovers in their thermos to school!
- No dealing with boiling the gluten free lasagna noodles!
- Use any pasta sauce you like, or make my homemade gluten free pasta sauce recipe.
- Make it dairy-free by using dairy-free ricotta and mozzarella.
- This gluten free skillet lasagna recipe has lots of yummy cheese and sauce for dipping these Gluten Free Garlic Knots into!
This tastes just like lasagna which i will prob never make again and do the recipe above from now on."Jennifer J.
I love Jovial gluten-free pasta, and their lasagna noodles are also great. These are easy to use in any recipe.
- 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.
- 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.
How To Make A Gluten Free Skillet Lasagna:
Step 1: Heat the oil in a large skillet. Add the 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.
Step 3: 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 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 ½ 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.
Tips and Recipe FAQ:
Cooking lasagna in a skillet is really easy. You won't have layers like a baked lasagna, but the flavor is the same!
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.
Store the leftover lasagna in the refrigerator for up to 4 days in an airtight container. You can also freeze the leftovers in a freezer-safe container or 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
Gluten Free Skillet Lasagna
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- 1 ½ pounds ground meat * see note
- 24 ounces pasta sauce
- ½ cup onion diced
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic minced
- 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
- Heat the olive 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.
- Add the ground meat, basil, oregano, salt, and 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 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.
- 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 the sauce over the noodles. Add 1 cup of 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 ½ cup of additional water. Check back in 5 minutes to see if the noodles are soft.
- Stir in shredded mozzarella cheese. Use a cookie scoop or ice cream scoop to add ricotta cheese on top. Sprinkle with the grated parmesan cheese.
- 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.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Simplifying the art of baking and cooking gluten-free recipes.