Gluten Free Spinach and Artichoke Skillet Lasagna Recipe
Updated Feb 15, 2021, Published May 10, 2016
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I love a great lasagna! And, if I do say so myself, I make a great gluten free lasagna. It takes hours to make; there are noodles to boil, sauce to make from scratch, cheeses to grate, lots of chopping, mixing, layering, and at least an hour baking time. It is delish but let’s face it, I’m busy! This Gluten Free Spinach and Artichoke Skillet Lasagna Recipe is much quicker; it takes advantage of some conveniences and cooks in about 30 minutes on the stovetop.
One of the conveniences is jarred marinara sauce from the store which I zhoosh up with some fresh onion and garlic, a little more Italian seasoning, and a can of diced tomatoes. I also use gluten free lasagna noodles that don’t need to be boiled.
I have a big event coming up soon (more about that at a later date) and I am watching my carbs, so I used a much lower carb lasagna noodle – Explore Cuisine’s new Organic Green Lentil lasagna.
This recipe is meat-free but you can easily add some ground turkey, chicken, beef or even sausage to the sauce. Just fry it up with the onions. I would have added chicken sausage had I had some on hand.
By the way – I call this spinach and artichoke lasagna but I love it with arugula – the pepperiness is lovely with the richness of the cheeses. I just didn’t want to make it sound like I suddenly got all fancy schmancy on you and call it arugula and artichoke lasagna!
Gluten Free Spinach and Artichoke Skillet Lasagna Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium white or yellow onion, chopped
- 2 cloves garlic, minced
- 1 26-ounce jar gluten free marinara sauce
- 1 28-ounce can diced tomatoes, undrained
- 2 teaspoons Italian seasoning, use divided
- 2 ½ cups ricotta cheese
- 1 cup grated Parmesan cheese, use divided
- 1 large egg, lightly beaten
- 1 12-ounce jar marinated artichoke hearts, drained and chopped
- 4 cups baby spinach or arugula, chopped
- ½ teaspoon kosher or fine sea salt
- 1 teaspoon freshly ground black pepper
- 1 8-ounce package Explore Cuisine Organic Green Lentil lasagna
- 12 ounces grated mozzarella cheese
- Fresh basil leaves for serving, if desired
Instructions
- Heat the oil in a deep 12-inch skillet with a lid (or similar vessel that can go on the stove top and in the oven) over medium-high heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for another 30 seconds, stirring. Add the marinara sauce, tomatoes, 1 teaspoon Italian seasoning and let cook while preparing the filling.
- In a large mixing bowl, combine the ricotta cheese, remaining teaspoon Italian seasoning, 2/3 cup Parmesan cheese, egg, artichoke hearts, spinach or arugula, salt, and pepper. Mix well.
- Remove 3 cups of the sauce from the pan. Add 3 or 4 lasagna sheets and spread 1/3 of the ricotta cheese filling over the lasagna sheets in a thin layer (an offset spatula is great for this). Top with 1/3 of the mozzarella cheese. Add half the remaining sauce, spread into an even layer, top with more lasagna sheets and half the remaining ricotta cheese filling and half the remaining mozzarella cheese. Repeat the layers with remaining ingredients.
- Cover the pan and adjust the heat so that the lasagna bubbles gently around the edges. Cook for 30 minutes. Meanwhile, set the top rack of the oven 6 – 8 inches from the heat source and preheat the broiler to high.
- Remove the lid from the lasagna, sprinkle the top with the remaining 1/3 cup Parmesan cheese and broil for 3 – 4 minutes or until browned on top. Sprinkle top with fresh basil leaves, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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