Let’s face it, we’re busy families, who wants to spend hours in the kitchen making dinner? No one, so this fast gluten free lasagna skillet will cut your time down. Skip the layers, and make it all in one dish, easy peasy! It’s a meal your family is destined to love!

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Preheat your oven to 425 degrees for the garlic bread. If you know anything about gluten free living, bread just doesn’t hit the same way. But this New York Texas Toast is so good! Get that oven pre-heated, we will put the bread in soon.

In a large non stick skillet, brown your italian sausage and a minced onion until the sausage isn’t pink anymore and the onions are slightly golden.

Then drop in a box of pasta, 2 cups of marinara sauce and 2 cups of water. Keep an eye on this. If your water boils off you’ll need to add more, but this combo worked for us, by the time the sauce had thickened up the pasta was cooked. I used penne, but feel free to use your favorite gluten free pasta. Barilla makes incredible gluten free pasta, I serve it regularly and even gluten eating folks can’t tell a difference!

Bring the pasta mix to a boil, then cover and reduce the heat. Let it simmer until your pasta is cooked, about 10 minutes or so.

At this point I put the garlic bread (frozen) on a cookie sheet and pop it in the oven. After 6 minutes flip it to cook the second side. Then cook another 5-6 minutes or until golden brown.

In a seperate bowl, combine the ricotta cheese, parmesan, mozzarella and italian seasoning. If you don’t love as much cheese, feel free to reduce the amount of ricotta. My Italian heritage would never allow that, so I go all in when it comes to this!

Once your pasta is cooked, add in the cheese mix and stir to combine. Then call the family in for dinner!

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