Gluten Free Skillet Lasagna

Have a craving for lasagna but the summer’s heat is preventing you from making it? Well, crave no more! You can make lasagna right in your stovetop. This recipe for gluten free skillet lasagna is also perfect for using up broken pieces of lasagna noodles. This skillet version is more flavorful because the lasagna noodles soak up some of the sauce. Enjoy!

Links You May Need:

When Time Allows: Slow-Cooking Bolognese Sauce Recipe

Dairy-Free Ricotta Recipe

Homemade Mozzarella Cheese Recipe

Gluten Free Skillet Lasagna

When you’re in need of quick lasagna, reach for this recipe to make in a skillet. Your friends and family will never know its gluten free.
Course Dinner, Main Course, Main Dish
Cuisine Italian
Ingredient Keyword bolognese, cottage cheese, lasagna noodles, Mozzarella, pasta sauce, ricotta
Prep Time 20 minutes
Cook Time 33 minutes
Resting Time: 10 minutes
Total Time 1 hour 3 minutes
Servings 5


  • 3 cups gluten free meat-based bolognese pasta sauce*
  • 2 cups gluten free marinara pasta sauce Hunts canned Garlic & Herb Pasta Sauce** (or more Bolognese)
  • 1 cup water or as needed***
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 8-1/2 gluten free lasagna noodles broken into 3 to 4 or more pieces (Tinkyada)
  • For the Ricotta Cheese Mixture:
  • 1 cup ricotta cheese or cottage cheese (or see above for dairy-free recipe)
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1-3/4 cups shredded Mozzarella cheese (or Follow Your Heart Dairy-Free/Vegan Shreds) or less to your liking


  1. Add the sauces and water to a 12-inch skillet (oven-safe you wish to broil the cheese). Stir in the seasonings and allow it all to come to a slight boil.
  2. Add the lasagna noodles, stir, and cover and simmer for about 30 minutes or until the noodles are tender to your liking.
  3. Combine the ricotta and remaining spices; set aside.
  4. Once the noodles are done, remove from the heat and dollop the top in several areas with ricotta/cottage cheese.
    Dollops of Ricotta Cheese on Lasagna
  5. Then, top with the shredded Mozzarella. Cover and allow the cheese to melt or transfer to a broil on high for 3 minutes or until the cheese is golden brown.
    Shredded Mozzarella Cheese on top of Lasagna
  6. Remove from the oven and allow to rest for 10 minutes prior to slicing and serving.
  7. Bring leftovers to room temperature and store in air-tight containers and freeze. Then, defrost in the refrigerator overnight. Check in the morning to see if you need to leave it out longer at room temperature.

    Leftover Lasagna


*I used a doctored-up version of Hunts Garlic & Herb Pasta Sauce in a can. I added browned ground beef and sautéed onion and garlic.

**The above Hunt’s sauce is not soy-free.

***My husband enjoys lots of sauce. So, I added an additional 1/4 cup of water, 1-1/4 cups total. The amount of water needed will depend upon how long you cook the noodles and how high the heat on your stove is. The higher the heat and the longer you cook the noodles and sauce, the more the liquid will evaporate.

One Reply to “Gluten Free Skillet Lasagna”

  1. GF Skillet lasagna was very good. I used 1 lb of ground beef with chopped onion and garlic. Then added the Hunts Sausage Pasta sauce with 8 oz tomato sauce. Next time I will add 1/4 tsp crushed red pepper but that is a personal preference. Thank you!

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