Gluten-Free Skillet Lasagna
An easier way to have all the flavors of lasagna but made in a skillet. You can use regular or gluten-free no boil lasagna noodles.
15 minutes
1 hour
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 666 |
| Fat: | 38 g |
| Carbohydrates: | 32 g |
| Protein: | 50 g |
| Cholesterol: | 155 g |
| Sodium: | 894 mg |
| Fiber: | 4 g |
| Sugars: | 0 g |
| Calculated per serving. | |
Serves: 5
Ingredients
- 1 lb1 lb1 lb US Wellness Meats Ground Beef (85% Lean)
- 32 oz32 oz32 oz Marinara Sauce
- 1.75 cup1.75 cup1.75 cup Water
- 8 oz8 oz8 oz No-Boil Lasagna Noodles, Broken into pieces
- 15 oz15 oz15 oz Ricotta
- 1 whole1 whole1 whole Egg, large
- 0.25 cup0.25 cup0.25 cup Parmesan Cheese
- 8 oz8 oz8 oz Mozzarella Cheese, Shredded
- 0.25 tsp0.25 tsp0.25 tsp Ground Fresh Black Peppercorns
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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 to 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 adding 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 cheese.
- 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.
Notes
Regular or gluten-free no boil lasagna noodles can be use. The noodles will stick together so stir often and try to separate them. Add the water gradually after the initial 1 cup. You do not want the dish to be to watery adding in the water is to help the pasta cook a bit more easily. You may not use all the ricotta cheese mixture.
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One response to “Gluten-Free Skillet Lasagna”
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I love how you transformed these noodles into something so fun! Will be making this for the fam one night!