Gluten-Free Lasagna Skillet
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A serious game-changer when it comes to weeknight dinners that the whole family will devour! All the cozy, hearty flavors of classic lasagna, but way easier & less mess without the time consuming steps. Plus it’s a great way to sneak in veggies!
It’s gluten, dairy, egg, & nut free!
Ingredients You’ll Need
Steps to making this Lasagna Skillet:
Notes:
No food allergies? Just sub the noodles for regular & the dairy-free cheeses for regular cheese.
Dairy-Free? Use dairy-free cheeses (our favorite is Daiya) and dairy free ricotta, if using on top.
Gluten-Free? We love to use Banza protein noodles, but any gluten free noodles will work!
Protein option: Sub the beef for sausage, chicken, ground turkey, wild game, or tofu!
Make ahead option: Cook the ground beef ahead of time to make this dish quicker. Just season & cook beef, then let cool & store in fridge in a sealed container & pour in skillet with other ingredients. Same for veggies.
Storage: Store in an airtight container in refrigerator for up to one week. Freeze cooked & cooled skillet for up to 3 months. Thaw then reheat in microwave, stovetop, or oven just until warmed through.
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Gluten-Free Lasagna Skillet
Ingredients
- 1 lb ground beef (*see note)
- 1 tbsp avocado oil
- 3 tbsp minced garlic
- 4-8 oz mushrooms, diced
- 1 onion, diced
- 1 bell pepper, diced
- 4 cups fresh spinach or kale, chopped
- 2 cups chicken broth
- 2 15oz cans of tomato sauce
- 2 tsp Italian seasoning
- 2 tsp sea salt
- 1 tsp nutmeg
- 1 tap red pepper flakes
- 1 cup dairy-free ricotta cheese
- 1/2 cup dairy-free mozzarella cheese, shredded
- 1/2 cup dairy-free parmesan cheese, grated
- 16 oz gluten-free lasagna noodles
- red pepper flakes to taste
- fresh basil for topping (optional)
Instructions
- In a large oven-safe skillet, heat the avocado oil over medium heat, then add the onion, bell pepper, garlic, & mushrooms. Cook, stirring occasionally, until veggies are softened, about 5 minutes. Push to the sides of the bowl.
- In the same skillet, cook your ground beef with the Italian seasoning, nutmeg, red pepper flakes, and salt, stirring occasionally until cooked through. Then, stir in the chopped spinach and stir until wilted.
- Next, pour in the tomato sauce and chicken broth and mix well. Bring to a boil, stirring occasionally. Next add the noodle pieces and reduce the heat to medium-low, cover, and simmer until noodles are soft. Stirring occasionally so it doesn’t stick to pan.
- Once noodles are soft, remove from heat. Scoop some ricotta onto the top in a few spots, then sprinkle with the mozzarella and parmesan cheeses.
- Then, move the pot to the oven to broil for 2-3 minutes, or until the cheese is golden and melted. Top with extra basil or red pepper flakes.
Notes
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