Gluten-Free Lasagna Skillet
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If you love lasagna but don’t love all the time and effort that goes into making it, this Gluten-Free & Dairy-Free Lasagna Skillet is about to become a new family favorite. It has all the cozy, comforting flavors of classic lasagna like savory ground beef, hearty tomato sauce, tender gluten-free noodles, and plenty of Italian seasoning, but everything cooks together in one skillet. It’s the kind of dinner I love making on a busy night because there’s no layering, no complicated prep, and hardly any dishes to clean afterward. Plus it’s a great way to sneak in veggies!
Why You’ll Love This Lasagna Skillet
This lasagna is super simple and everyone at the table will enjoy a big, comforting bowl of lasagna without missing out on the flavor.
- Completely gluten-free and easily can be dairy-free
- Made in one skillet creating little dishes
- Easy enough for busy weeknights
- Ready in under an hour
- Packed with classic lasagna flavor
- Family-friendly and comforting
- Great for leftovers and meal prep
Ingredients You’ll Need
Steps to making this Lasagna Skillet:
Easy Ways to Customize It
This skillet is easy to change depending on what your family likes. Some of our favorites to add:
- Italian sausage or ground turkey instead of ground beef
- Diced zucchini or other veggies to add more nutrition
- Mushrooms
- Red pepper flakes for a little heat
- Dairy-free cheese for an extra creamy lasagna with food allergies
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.
More Recipes You’ll Love:
- Gluten-Free and Dairy-Free Beef Stroganoff
- 8-Week Gluten-Free Dinner Meal Plan
- Gluten-Free Chicken Noodle Soup
- The BEST Gluten-Free Pizza Crust
- Gluten-Free Enchilada Casserole
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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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