In this episode of COOKING WITH KAYLA PODCAST, I chat about this easy one-pan deconstructed lasagna skillet recipe (gluten free, dairy free option), how to make it, what ingredients to use and how to keep it allergy free. It is made in under 30 minutes and creates minimal dirty dishes. This recipe is featured on my Weeknight Night Plan this week as Monday’s Recipe!
This deconstructed lasagna is made in one pan, in less than 30 minutes and only uses 6 ingredients. Basically the perfect weeknight dinner recipe.
You can listen to all the COOKING WITH KAYLA PODCAST episodes here or wheverever you listen to podcasts! Podcast episodes include:
30-Minute Enchilada Casserole (Gluten free, Dairy free option)
One Pan Gnocchi Skillet Recipe (gluten free, dairy free option)
Cheddar Jalapeno Chicken Burgers (gluten free, dairy free option)
30-Minute Deconstructed Lasagna (Gluten Free, Dairy Free Option)
WHY YOU’LL LOVE THIS DECONSTRUCTED LASAGNA RECIPE
As someone who is ALWAYS busy, I am always looking for easy 30-minute dinners. I love the flavors of a classic lasagna, but I don’t have the time to make a traditional lasagna recipe. This deconstructed lasagna is 100x easier!
Don’t worry about not breaking those lasagna noodles, this recipe calls for the lasagna noodles to be broken. Yep, you read that right! It does’t get an easier than that.
This lazy lasagna recipe has a simple 2 ingredient bolognese sauce so you’re not whipping up a homemade marinara sauce from scratch! Thanks but I don’t have any time for that!
It is also easy to make gluten free by swapping lasagna noodles for gluten free lasagna noodles.
INGREDIENTS
1 pound ground chicken or ground turkey/beef
1 jar marinara sauce 24 ounces
1 package no-boil lasagna noodles - I used gluten free lasagna noodles
15 ounces ricotta cheese or dairy free option
1 cup shredded mozzarella cheese or dairy free option
1 cup fresh spinach chopped
INSTRUCTIONS
In a large skillet over medium heat, cook the ground chicken until browned and cooked through. Drain any excess grease.
Stir the marinara sauce into the skillet with the cooked chicken.
Break the no-boil lasagna noodles into pieces and add them to the skillet with the sauce and chicken.
Spoon dollops of ricotta cheese over the mixture.
Sprinkle the chopped spinach and shredded mozzarella cheese over the top.
Cover the skillet and cook over low heat for 30 minutes, or until the noodles are tender and the cheese is melted and bubbly. Serve immediately.
NOTES
To make an gluten free lasagna make sure to use gluten free lasagna noodles and make sure the tomato sauce is also gluten free! This is an easy swap to make this gluten free lasagna skillet! I made the gluten free lasagna recipe version in these photos!
To make this vegan, I skip the ground meat and use dairy free cheeses! To make this a dairy free and gluten free lasagna, use dairy free cheeses and gluten free lasagna sheets!
Join the gluten free, dairy free weekly dinner plan here:
Link to full extended blog post with step by step photos: https://kaylacappiello.com/30-minute-deconstructed-lasagna-gluten-free-option/
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Guest Recipe From Abby Cooper!
On this week’s meal plan, I feature a guest recipe of Brown Butter Cod with Zucchini, from Abby Cooper from At the Table! At the Table is a weekly newsletter that shares low-carb recipes, focusing on quick and easy dinner ideas. Written by Abby Cooper, creator of stemandspoon.com. Check out her substack here:
30-Minute Deconstructed Lasagna (Gluten Free, Dairy Free Option)