Gluten Free Skillet Lasagna

Gluten Free Skillet Lasagna

A close up of skillet lasagna in black pan

Lately, dinner in my house has been gluten free skillet lasagna, probably about once a week. Not only is it quicker than assembling a traditional lasagna (no boiling the noodles!), but simmering everything together on the stovetop makes the flavors more intense and the sauce nice and thick. Plus you can make extra quick work of the whole dinner by making my recipe for the best tomato sauce ahead of time, and using it to replace the sauce ingredients here.

Gluten Free Skillet Lasagna Step by Step

I happen to have a nice, big 12-inch covered skillet, but I’ve also made the whole thing in a smaller but deeper Dutch oven and it comes out great. If anyone complains about the presentation, send them to me for a talking-to. My 12-inch covered skillet is quite a nice one, if you’re in the market. It’s Food Network brand, from Kohl’s. It distributes heat very evenly and has really nice, high sides plus a great cover. And like everything else at Kohl’s, it’s often on sale—plus I always use coupons. :)

Overhead view of skillet lasagna in silver dish

The ingredients are so simple (sauce, noodles, cheese), but the flavors are so intense that your family won’t even believe that it’s “just” lasagna. And you’ll love not having to boil the noodles. Oh, and speaking of noodles…

Should we talk about gluten free lasagna noodle brands? As far as I know, there are only 3 available gluten free lasagna noodle brands: De Boles, Tinkyada and Jovial. I have tried all 3. I like De Boles the best, but it tends to be less available and more expensive than Tinkyada, which I also like pretty well. I do not care for the Jovial noodles at all, so I never use them. To make skillet lasagna, I almost always soak the noodles while I make the sauce. But I have made the dish without soaking the noodles, and although I might have to cook everything for a bit longer to soften them, it always comes out just fine. Now if Barilla would just come out with a gluten free lasagna noodle, I’d be all set.

Like this recipe?

Prep time: Cook time: Yield: 4 to 6 servings


10 ounces dried gluten free lasagna noodles (I have used Tinkyada brand and De Boles brand), broken into irregular shards

2 tablespoons (28 g) extra-virgin olive oil

1 small yellow onion, peeled and diced

3 cloves garlic, peeled and minced

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon dried basil

1 tablespoon dried oregano

1 cup shredded carrots (from about 2 medium carrots)

3 ounces tomato paste

1 28-ounce can tomato puree (or whole peeled tomatoes, pureed in a blender with their juices)*

1 pound (16 ounces) part-skim ricotta cheese

1 egg (60 g, weighed out of shell) at room temperature, beaten

2 tablespoons finely grated Parmigiano-Reggiano cheese, plus more for sprinkling on top

1 pound (16 ounces) part-skim mozzarella cheese, grated

*Make Ahead Option: To make extra-quick work of this recipe, make The Best Tomato Sauce recipe ahead of time (either halve the sauce recipe, or just store half of the recipe for another time), and use it in place of the olive oil, onion, garlic, salt, pepper, basil, oregano, tomato paste and puree in this recipe. Simmer the shredded carrots in the sauce before proceeding with the recipe.


  • Soak the noodles. In a large bowl, place the broken lasagna noodles and cover with warm tap water. Set aside to soak.

  • Cook the sauce. In a 12-inch skillet, heat the olive oil over medium heat until shimmering. Add the diced onion, and cook for 5 minutes, stirring frequently. Add the minced garlic, and continue to cook, stirring frequently, until the garlic is fragrant and the onion is softened and translucent (about 3 minutes more). Add the salt, pepper, and basil, and mix to combine. Press the oregano into the palm of one hand with the fingertips of the other to release its oils, and add to the skillet. Add the shredded carrots, and cook until softened (about 3 minutes), stirring frequently. Add the tomato paste and tomato puree, and whisk to combine. Remove the skillet from the heat. Transfer about 2/3 of the tomato sauce mixture to a medium-sized bowl, and set it aside.

  • In a small bowl, place the ricotta cheese, egg and Parmigiano-Reggiano cheese, and mix to combine. Set the mixture aside. Drain the water from the broken lasagna noodles, and set aside.

  • Assemble the lasagna. In the 12-inch skillet, on top of the remaining tomato sauce, scatter about 1/3 of the soaked lasagna noodles, then about 1/3 of the ricotta mixture, and 1/3 of the grated mozzarella cheese. Cover with half of the remaining sauce, then half of the remaining lasagna noodles, half of the remaining ricotta mixture, and half of the remaining grated mozzarella. Repeat with the rest of the ingredients.

  • Cook the lasagna. Cover the skillet and bring to a simmer over medium heat. Cook until the noodles are cooked and tender and the cheese is melted (10 to 15 minutes). Remove from the heat, uncover, sprinkle with more Parmigiano-Reggiano cheese and serve hot.



P.S. Have you ordered your copy of Gluten-Free on a Shoestring Bakes Bread? If you like the blog, you’ll love the books!!

Comments are closed.

  • kittywitty
    November 12, 2014 at 3:36 PM

    This looks so good, Nicole! I’ve been wanting to make GF lasagna, but do not like the taste/texture of any of the GF lasagna noodles out there. I’m sure Ronzoni and Barilla will be coming out with some soon given the positive reviews on there other pasta shapes. BUT, I just came across a brand called Capello’s. They are a CO company and currently only sell in CO stores or online. They sell fettucine, lasagne, and gnocchi–all grain free/gluten free. Their pasta ingredients are almond flour, eggs, tapioca flour, xanthan gum and sea salt. They’ve got lots of positive reviews online. The pastas are shipped fresh in special packaging which makes their shipping costs high ($14). The lasagna comes in four 12oz. packages for $55. Really steep prices for pasta, but I may buy some to make lasagna for our Christmas Eve dinner. :)

  • SA Matthews
    November 12, 2014 at 11:12 AM

    Hello, Heartland Brand carries a Lasagna Noodle Gluten Free. It shows available in stores at Walmart. I have not purchased the Lasagna noodles but LOVE the spaghetti and other noodles. Taste like the real thing and I like them better than DeBoles and Tinkyada!

    • November 12, 2014 at 11:25 AM

      Thanks for the tip, SA. Heartland does not make their gluten free pasta in a dedicated facility, just so everyone knows and can make their own choice about that!

      • SA Matthews
        November 12, 2014 at 12:18 PM

        It states they are Kosher on the site so I am fairly certain they have some stricter standards. I have used them with no problems and they are very good.

        • Michelle
          November 12, 2014 at 3:17 PM

          A dedicated facility means that no wheat products are produced in the same factory as the gf ones. It is totally different from a kosher certification. People who are very sensitive to gluten have to have items from a dedicated facility, because even the tiniest amount of cross-contamination can make them sick.

        • SA Matthews
          November 12, 2014 at 4:07 PM

          I understand all that Michelle. Thanks though.

        • SA Matthews
          November 12, 2014 at 4:08 PM

          I cannot have gluten and have had no issues at all.

  • Nichole Baker
    November 12, 2014 at 11:04 AM

    Muellers makes a good lasgna noodles that requires no boiling that are very good. I’ll definately try this next time I’m making lasgna.

    • Brenda
      November 12, 2014 at 6:18 PM

      The Muellers lasagna noodles are wonderful. So are their elbows, which I use all the time in chili mac. The price is right too – my Meijer store charges only $1.69 for the 8 oz. box.

  • Mare Masterson
    November 12, 2014 at 10:37 AM

    Oh my I was just thinking the other day of the time I made a gluten filled skillet lasagna years ago and was missing that…and here you go again! Oh your comment about Barilla prompted me to go to their website and “contact them” suggesting GF lasagna noodles.

    I actually see me making a “skillet baked ziti” with Barilla GF Penne.

  • Michelle
    November 12, 2014 at 10:22 AM

    I love carrots in spaghetti sauce! It adds such a nice little sweetness. This looks great! My family will be thanking you- our dinner options have been pretty boring lately…

  • Lucy
    November 12, 2014 at 9:59 AM

    Nicole this dish looks awesome… I just may make this tonight we have leftover hamburger from taco night :)

    • November 12, 2014 at 11:27 AM

      Great idea, Lucy!!

  • Anneke
    November 12, 2014 at 9:26 AM

    Dinner tomorrow! It would be dinner tonight, but I don’t have to cook on Wednesdays because the children eat at church. I love Wednesdays. It is possible that this will be dinner every night for the rest of their lives, as it looks awesome and easy! My favorite kind of meal!!

    • November 12, 2014 at 11:26 AM

      Can my kids come over to your church on Wednesdays, Anneke?? ;)

      • Anneke
        November 12, 2014 at 3:03 PM

        Absolutely! :) Tough commute, though.

  • Pamela Wheat
    November 12, 2014 at 9:09 AM

    I don’t use noodles to make lasagna, I have been slicing zucchini about 1/8 inch thick then lightly frying in a pan or browning them in the oven to use as lasagna noodles. Do you think this would still work with my noodles?

    • November 12, 2014 at 11:26 AM

      That would add quite a lot of moisture, Pamela, and the lasagna noodles absorb moisture, so you’d really have a lot of experimenting to do!

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