Gluten Free Skillet Lasagne
  • 1 box (10 oz) lasagne noodles broken up into pieces
  • 2 tablespoons (28 g) extra-virgin olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 3 ounces tomato paste
  • 1 28-ounce can tomato sauce
  • 1 pound (16 ounces) ricotta cheese
  • 1 egg, beaten
  • 1 pound (16 ounces) Sargento 6 Cheese Italian Blend
  1. In a large bowl, place the broken lasagna noodles and cover with warm tap water. Set aside.
  2. In a 12-inch skillet, heat the olive oil over medium heat.
  3. Add the diced onion, and cook for 5 minutes.
  4. Add the minced garlic, and continue to cook, stirring frequently for about another 3 minutes.
  5. Add the salt, pepper, and basil, and mix to combine.
  6. Add the tomato paste and tomato sauce, and mix.
  7. Remove the skillet from the heat and set aside the sauce.
  8. In a bowl, place the ricotta cheese, egg and Parmesan cheese and mix.
  9. Drain the water from the broken lasagna noodles, and rinse.
  10. In the skillet, layer sauce, noodles, ricotta mixture then mozzarella cheese. Repeat until everything is used.
  11. Cover the skillet and bring to a simmer over medium heat. Cook until the noodles are cooked and the cheese is melted (approx. 10 to 15 minutes).
  12. Remove from the heat, uncover, sprinkle with more Parmesan cheese and serve.
Recipe by I Could Give A Fork at