The Best One Pot Gluten Free Lasagna Pasta
Lasagna is delicious. Lasagna is comforting. Lasagna is also a huge mess that requires a good effort of layering and a pile of dirty dishes. Enter: One Pot Gluten Free Lasagna Pasta.
You get all the savory, cheesy goodness of a traditional lasagna but without the hassle. Everything happens in just one pot.
Jovial makes a gluten-free mafalda pasta, which is basically a mini lasagna noodle. It’s perfect for this dish, but if you can’t find it, any similar pasta will do.
And to make life easier, we’re using store-bought marinara because homemade sauce is great, but so is getting dinner on the table before you lose the will to cook.
Gather Your Ingredients
- Ground beef
- Garlic
- Yellow onion
- Gluten-free mafalda or similar pasta (I use Jovial brand)
- Chicken broth / Water
- Marinara sauce
- Ricotta cheese
- Italian seasoning
- Parsley
- Salt
- Pinch of sugar (optional, to offset the acidity a bit)
Why You’ll Love This Recipe
One pot dish – No need to clean a bunch of pans. This is a one-and-done situation.
Great for leftovers – Stores well in an airtight container for up to four days. You may need to add extra sauce and cheese when reheating since the noodles will soak up the liquid.
Everything you love about lasagna, minus the hassle – No layering, no baking, just simple comfort food.
Feeds a crowd – This makes a big batch, perfect for family dinners or meal prep.
Budget-friendly – Simple, affordable ingredients that make a filling meal.
Recipe Variations
- Add spinach – Toss in some fresh spinach for a nutritional boost. It wilts right into the dish!
- Switch up the cheese – Ricotta is traditional, but mascarpone, Parmesan, or Fontina would be delicious alternatives.
- Bake it – Pour everything into a baking dish and broil for a crispy, cheesy top layer.
One Pot Gluten Free Lasagna Pasta
Ingredients
- 1 tbsp oil
- 1 pound ground beef 93/7
- 1 clove garlic minced
- 1 small yellow onion diced
- 12 oz Jovial Mafalda Pasta this is one whole box!
- 4 cups water/chicken broth or use half water/half chicken broth
- 24 oz marinara sauce
- 2 tsp salt divided
- ½ tsp Italian Seasoning
- pinch sugar optional!
- 15 oz ricotta cheese
- 1 cup mozzarella cheese shredded
Instructions
- Add oil to a large pot (like a dutch oven) and heat on medium. Once the pan is hot, add the garlic, ground beef, diced onion and 1 tsp salt. Cook until meat is browned and onions are soft.
- Pour in 4 cups of chicken broth/water and scrape up the brown bits from the bottom of the pan.
- Turn heat to simmer. Pour in the marinara sauce, the pasta, 1 tsp salt, Italian seasoning, and sugar (if using) and stir until well combined.
- Continue to stir gently but frequently so pasta doesn't stick to the bottom. It will take about 12-15 minutes for the pasta to soften and the liquid to thicken and evaporate. I taste a noodle along the way until it's done to our liking (al dente.)
- Once pasta is to your liking (al dente or softer), turn off the heat. Stir in ricotta and mozzarella cheeses.
- Top with a sprinkling of Italian parsley. Add salt and pepper to taste. Enjoy!
