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One-Skillet Weeknight Lasagna (Gluten-Free)
The easiest lasagna you'll ever make! The beauty of this lasagna recipe is that everything, and I mean everything, is cooked in one single skillet. Just one!
Print Recipe
Prep Time:
15
minutes
mins
Cook Time:
30
minutes
mins
Total Time:
45
minutes
mins
Ingredients
1
TB
extra virgin olive oil
1
lb
ground beef
1/2
medium
yellow onion
diced (¾ cup once diced)
3
garlic cloves
minced
1 1/2
tsp
salt
or to taste
1
tsp
black pepper
1
tsp
dried oregano
1
tsp
dried basil
1
28-ounce
can petite diced tomatoes
diced tomatoes also work
1
15-ounce
can tomato sauce
1 3/4
cups
water
9
ounces
brown rice lasagna noodles
*
1
cup
shredded mozzarella cheese
4 ounces
2-3
packed cups
baby spinach
2-4 ounces, depending on preference
4
ounces
“pearl” mozzarella cheese balls
or fresh mozzarella torn into smaller pieces
Garnish:
fresh basil
optional
shredded parmesan cheese
optional
Special Equipment:
deep skillet
or 3 quart Dutch oven*
Instructions
Set a large, deep skillet or Dutch oven over medium heat.
Once hot, add the olive oil. Brown the ground beef, about 5-7 minutes.
Add the onion and garlic, and saute for 2-3 minutes.
Add the seasonings (salt, pepper, oregano, basil), diced tomatoes, tomato sauce, and water to the skillet.
Break the lasagna sheets into 2-inch pieces and add to the skillet. Make sure the noodles are submerged in the meaty sauce.
Bring to a boil, then lower to a simmer and cover for 18-20 minutes, or until the pasta is just about done and most of the liquid is absorbed.
Gently stir in the spinach and shredded mozzarella. Top with pearl (or torn) fresh mozzarella and cover for 5 minutes to melt.
Serve warm.
Nutrition
Calories:
475
kcal
|
Carbohydrates:
35
g
|
Protein:
23
g
|
Fat:
26
g
|
Saturated Fat:
10
g
|
Cholesterol:
75
mg
|
Sodium:
775
mg
|
Potassium:
237
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
155
IU
|
Vitamin C:
1.2
mg
|
Calcium:
188
mg
|
Iron:
1.7
mg
Servings:
6
servings
Calories:
475
kcal
Author:
Kristin Marr