Gluten Free Skillet Veggie Lasagna Recipe
Author: 
Recipe type: Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 4 cloves of garlic, minced
  • 2 zucchini, shredded
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp oregano
  • 1 box gluten free lasagna noodles (about 10 noodles), broken into smaller pieces
  • 1 8 oz can of tomato paste
  • 1 28 oz can of diced tomatoes
  • 1 cup ricotta
  • 1 cup grated parmesan cheese
  • 1 cup shredded mozzarella cheese
Instructions
  1. Heat the olive oil in a large skillet over medium heat.
  2. When the oil is hot add in the chopped onion and garlic and cook until the onion is translucent and soft and the garlic is fragrant.
  3. Add in the shredded zucchini, salt, pepper, and oregano and mix well.
  4. Add in the broken lasagna noodles.
  5. Pour the diced tomatoes and tomato paste over top and stir gently to mix together.
  6. Let the lasagna mixture cook until it simmers and then place a lid over top and let cook for an additional 25-30 minutes.
  7. Once the noodles are cooked through add in the parmesan and mozzarella cheeses and mix well.
  8. Add dollops of ricotta cheese over top of the skillet lasagna right before serving and let warm through so the cheese is melted slightly and warmed through. This should take about 5 minutes.
Recipe by Smashed Peas & Carrots at https://smashedpeasandcarrots.com/gluten-free-skillet-veggie-lasagna-recipe/