Gluten Free Spinach and Artichoke Skillet Lasagna Recipe

by Carol Kicinski on May 10, 2016

Post image for Gluten Free Spinach and Artichoke Skillet Lasagna Recipe
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 skillet lasagna 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!

Skillet-Lasagna-Gluten-Free

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

Directions

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.

Servings:

A gluten free recipe that serves 8

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Print RecipePrint Recipe Print Recipe Print Recipe

Categories:    Main Dishes

Previous post: Gluten Free Cinnamon Raisin French Toast Muffins Recipe

Next post: Gluten Free Grain Free Everything Bagels