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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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 I love this gluten free skillet lasagna:
- 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!
Allergen Information:
This easy skillet lasagna recipe is gluten-free, soy-free, nut-free, egg-free, and oat-free. Make it dairy-free using plant-based ricotta cheese.
This tastes just like lasagna which i will prob never make again and do the recipe above from now on.”
Jennifer J., blog comment
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.
Step-By-Step Photos and Directions:
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 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:
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.
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 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?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Gluten Free Skillet Lasagna
Equipment
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
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Instructions
- 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 11 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.
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.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
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.
Delicious, but I won’t use broken lasagna noodles again because they stuck together too much. I cooked it for over an hour to try and get the noodles to soften , but some were still stuck together.
Hi Carli, Can I ask what brand you used? You are supposed to use no boil, which cook way faster in recipes like this.
We love this recipe although it takes a lot longer for my Barrilla gf lasagna noodles to cook. I end up roughly adding an additional cup+ of water and it cooks for 20+ additional minutes. I find the noodles have a tendency to overlap stick together and take forever to soften.
I have broken up corkscrew shaped gf chickpea pasta before when I didn’t have lasagna noodles and it cooked closer to time for me.
We absolutely love this recipe even with the needed time adjustments. I do really prefer the lasagna noodles and will continue to make this yummy dish. Thank you!
Hi Tammy, That is interesting it took longer and that you needed more water. I am really glad you were able to adapt the recipe to work for you.
Made this recipe 2 days ago. I also made your recipe for GF Marinara Sauce. Yummy. The flavors of this dish are outstanding. Next time I think I will par-boil the noodles. Was very hard to get them all to cook the same. Some were chewie and some done. Small extra step as the dish is outstanding. Hubby says another keeper recipe.
Wow, Carol, you are on a roll. I am so glad you loved this recipe. Par-boiling is a good idea, or adding a little more liquid so the noodles can absorb more should help.
tastes great and i come back to make this vs traditional lasagna now!! game changer and time saver!
I am so glad you loved the recipe, Jennifer. Thank you so much!
Great idea, so tasty and easy!
We just enjoyed this for dinner; worked so well.
I added Italian chicken sausage to the leftover ground turkey and ground beef I used, and used penne instead of lasagna noodles, and it turned out great.
Also, I took out half the meat/pasta sauce mixture out, THEN added the mozz and some ricotta, returned the meat/pasta sauce to the pan and topped with remaining ricotta, and basil.
And leftovers for days!
I am so glad you loved it, Debbie. I will try it with some sausage and use penne next time!
This is a really good recipe and makes a LOT. I will be putting this in our regular rotation. It would be a good recipe to take to a family who needs one. Just add a salad & you’ve got a meal.
I am thrilled you loved the recipe. I agree it would be a great meal to bring to someone.
ohhhh that’s awesome! I’ll go check it out now
Thanks so much
It looks like ricotta is made with vinegar but none of the brands that I can buy locally say which kind of vinegar. Do you have a brand that you recommend? Thank you! Nancy
Most brands should be gluten free. I use Galbani brand since our store has it.
This looks awesome. Just wondering what I could use instead of cheese. I’m allergic to all cheeses including yoghurt.
Thank you, Ella. Kite Hill makes dairy-free ricotta, and I love VioLife brand mozzarella and parmesan.
Thanks Sandi but I can’t have any cheese, vegan or otherwise. It’s something in the bacteria.
I have a one-pot pasta recipe on the blog that you can use nutritional yeast for the parmesan…it is dairy free otherwise.