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Gluten-Free Skillet Lasagna is fast and easy comfort food with all the savory flavors of a classic Italian-style lasagna. This one-pot dinner recipe is destined to become a family favorite, made from hearty meat sauce layered with gluten-free pasta and melty ricotta cheese.
Easy One-Pan Gluten-Free Lasagna
This gluten-free skillet lasagna is one of my favorite low-effort family meals. It has everything we love about a Traditional Gluten Free Lasagna: the meaty sauce, the melty cheese, and the Italian-inspired flavors. The difference here is, you make it all in one skillet.
Whenever I’m giving the oven a night off, I’ll make this skillet lasagna on the stovetop instead. It’s the best shortcut ever! This recipe uses easy ingredients and only takes about an hour from start to finish. I love how cozy and comforting homemade lasagna is, and now we’ll enjoy it even on busy weeknights.
Serve this gluten-free beef lasagna with your favorite gluten-free bread or roasted veggies as a side, the whole family is going to love it!
Why You’ll Love This Recipe
I can think of a million reasons why this gluten-free skillet lasagna should be on your table tonight! Here are just a few of the things that make this recipe great:
- It’s made all in one pan. You don’t even need to turn on the oven. This is my favorite part about this recipe. All the ingredients come together in a single skillet on the stove, which makes cooking and cleaning up a breeze.
- Quick and easy. This skillet lasagna is ready in an hour or less and tastes amazing. It’s one of our first choices for last-minute dinners and weeknights. You can even prep the sauce ahead of time to make it even easier!
- 100% gluten-free. Nearly all of the ingredients are naturally gluten-free. Swapping regular lasagna noodles for my favorite gluten-free version means that this recipe is totally safe for those with gluten sensitivities.
What You’ll Need
This gluten-free recipe calls for all your traditional lasagna fixings: ground beef, aromatics, lasagna noodles, and plenty of cheese. Below is a round-up of the simple ingredients you’ll need to make the best skillet lasagna, with the full details available in the recipe card:
- Gluten-Free Lasagna Noodles: I use the no-boil gluten-free lasagna noodles from Tinkyada. Don’t forget to break them up into smaller pieces beforehand.
- Ground Beef: You’ll brown lean ground beef in olive oil to use in the homemade meat sauce. You can also use ground turkey if you prefer.
- Onion and Garlic: Sauted with the beef for some delicious aromatics.
- Italian Seasoning: This is a dried herb blend you’ll find in the spice aisle. It’s often made from oregano, basil, rosemary, thyme, and marjoram and brings a lovely boost of flavor to the sauce.
- Marinara Sauce: Choose your preferred brand of jarred marinara sauce. If you’re not super pressed for time, I highly recommend making this Homemade Marinara Sauce. It’s so easy and tastes miles better than store-bought!
- Ricotta Cheese: I use a blend of cheeses in this recipe, and IMO, creamy ricotta is essential for a classic lasagna! In a pinch, you can use cottage cheese. Also, most ricotta cheese is gluten-free, but always check the ingredients and beware of additives.
- Egg and Parsley: You’ll stir this into the ricotta for the cheese layer. You can also keep aside some fresh chopped parsley to use as a garnish when serving.
- Mozzarella and Parmesan: I recommend freshly grated mozzarella and parmesan cheese for melting over the top of the lasagna. The pre-shredded kind doesn’t melt as smoothly.
Which Lasagna Noodles Are Gluten-Free?
I recommend using Tinkyada Brown Rice Lasagne noodles for this skillet lasagna. I have also tested this recipe using Barilla’s gluten-free oven-ready noodles (the ones I use in my classic Gluten Free Lasagna). However, the Barilla pasta takes longer to cook, and as result, there’s a higher risk of burning the bottom layer in this skillet recipe. If you do use Barilla or similar, consider using lower heat and increasing the cooking time, or adding a bit more water.
How to Make Gluten-Free Skillet Lasagna
Let’s make some flavor-packed gluten-free lasagna in a skillet:
- Brown the Beef: You’ll start by browning the ground beef and onion in a skillet with a bit of olive oil. Next, add the minced garlic and Italian seasoning, stirring until fragrant.
- Add Marinara: Stir in the marinara sauce along with a bit of water. You’ll need to transfer most of the meat sauce to a bowl for now, leaving a little in the bottom of the skillet.
- Prepare the Cheese Mixture: In another bowl, whisk together ricotta cheese with an egg and a sprinkle of parsley. Now, you’re ready to start layering.
- Assemble: First, scatter half of the broken gluten-free pasta pieces over the sauce that’s left in the skillet. Top this with about half of the ricotta, more sauce, and repeat with a new layer of pasta. You should end with a layer of sauce.
- Cook: Afterward, cover and simmer the lasagna on low for about 30-40 minutes, or until the pasta is cooked through. Take the lid off, sprinkle on some mozzarella and parm, then cover again while it melts. After about 5 minutes, your skillet lasagna is ready to serve! I like to garnish mine with fresh parsley, see below for more serving suggestions.
Tips for Success
Below are some final tips to have this savory skillet dinner turn out a success:
- Drain any excess grease. When browning your beef, don’t forget to drain any extra fat from the skillet before continuing with the sauce.
- Keep an eye on the lasagna while it cooks. Depending on your skillet, some pans and lids will allow more moisture to escape than others. Make sure to check on your lasagna while it’s simmering to make sure that it’s still moist, and hasn’t burned to the bottom of the pan. It’s fine if it looks a bit wet.
Feel like mixing things up? This recipe is easy to adapt to any family’s tastes. Here are some lasagna variations to try:
- Different Protein: Try this recipe using lean ground turkey, ground chicken, or pork sausage. If you use ground Italian sausage, consider leaving out the Italian seasoning.
- Vegetarian: You can make this a vegetarian lasagna by omitting the ground beef, or replacing it with cooked lentils or your preferred brand of meat-free mince.
- Different Pasta: No lasagna noodles? No problem. Simply substitute them with another gluten-free noodle instead (ie, bow-tie pasta). It will still be delicious!
- Add Vegetables: You can easily sneak in more veggies in addition to the onion in this recipe. Add diced carrots and celery, zucchini, mushrooms, bell peppers, or greens like baby spinach. You can saute them at the same time as the beef and onions.
Storing and Reheating Leftover Lasagna
Leftover gluten-free lasagna keeps well when stored airtight in the fridge for up to 3-4 days. I find the flavors even get better over time! Make sure to let your skillet lasagna cool entirely before you refrigerate it.
This lasagna is perfect to enjoy reheated for easy lunches. Just zap it in the microwave or simmer it, covered, in a skillet until it’s heated through.
Can I Freeze Gluten-Free Lasagna?
Yes! This gluten-free skillet lasagna is super make-ahead friendly. Once it’s cooled, transfer it to an airtight, freezer-safe container and keep it frozen for up to 2 months. Defrost the lasagna in the fridge overnight and then reheat it in the microwave or on the stovetop.
Make It a Meal
For a true Italian-style feast, follow up dinner with this easy Gluten-Free Tiramisu for dessert!
Gluten Free Skillet Lasagna
- 10 gluten free no-boil lasagna noodles (recommended: Tinkyada), broken into small pieces
- 1 Tablespoon olive oil
- 1 lb lean ground beef
- half of a medium onion , finely chopped
- 2 teaspoons Italian seasoning
- 1 garlic clove , minced or crushed
- one 24 oz. jar of marinara sauce
- 1/2 cup water
- 1 cup ricotta cheese
- 1 large egg
- 1 teaspoon dried parsley
- 1 cup shredded mozzarella cheese (4 oz.)
- 1/4 cup grated parmesan cheese , plus additional for serving, if desired
- Minced fresh parsley or basil , optional
- Heat the olive oil in a large saucepan over medium heat. Add the ground beef and onion, and cook until the meat is browned and the onion is translucent, breaking up the meat as it cooks. Drain off any excess grease.
- Add the garlic and Italian seasoning to the meat, and saute for another minute or two, until fragrant. Stir in the marinara sauce and water. Transfer most of the sauce mixture to a bowl, leaving about one-third of the sauce in the bottom of the skillet.
- In a small bowl, stir together the ricotta cheese, egg, and dried parsley.
- Scatter about half of the pasta pieces over the layer of sauce in the skillet, and dollop about half of the ricotta mixture over the pasta pieces. Pour about half of the remaining sauce mixture over the pasta and ricotta, then repeat with another layer of pasta pieces and ricotta. Finish with a final layer of sauce.
- Bring the lasagna to a simmer over medium heat, cover, and reduce the heat to low. Cook for 30-40 minutes, until the pasta is tender.
- Remove the lid, and sprinkle the mozzarella and parmesan cheese over the top. Cover and cook for another 5 minutes, until the cheese is melted.