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a photo of the skillet lasagna in a large pan.

Gluten Free Skillet Lasagna

Sandi Gaertner
A quick and easy gluten free lasagna made in a skillet. It is ready in under 30 minutes!
5 from 4 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Meal Recipes
Cuisine American, Italian
Servings 8 servings
Calories 448 kcal


  • 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. 


  1. I used Jovial regular gluten free lasagna noodles. Be sure to use regular gluten free noodles, not the no-cook version.
  2. This can be made with gluten free spaghetti or pasta too.
  3. This skillet lasagna will keep fresh for up to 4 days in the refrigerator.


Serving: 1servingCalories: 448kcalCarbohydrates: 33gProtein: 25gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 76mgSodium: 717mgPotassium: 610mgFiber: 3gSugar: 5gVitamin A: 514IUVitamin C: 7mgCalcium: 150mgIron: 3mg
Keyword gluten free skillet lasagna, lasagna in a skillet
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