Gluten Free Skillet Lasagna
1 lb ground beef or turkey
1/2 onion, diced
1 garlic clove, minced
1 jar spaghetti sauce, gluten free of course
1 (8 oz) box spiral shaped pasta, gluten free
2 1/2 cups water
1 (15 oz) container ricotta cheese
1/2 cup Parmesan cheese
1 cup mozzarella cheese, shredded
In a large ovenproof skillet, brown beef, onion, and garlic. Drain fat. Add to skillet spaghetti sauce and heat for 2-3 minutes. Add pasta and water, stir and cover. Cook for about 10-15 minutes, stirring occasionally and checking for pasta doneness (It should be mostly done). Meanwhile, mix ricotta and Parmesan cheese.
Remove skillet from heat. Dollop the ricotta mixture on top of the pasta, creating little mounds. Sprinkle mozzarella over the top. Place the skillet in the oven and cook at 350 for 5-8 minutes, or until mozzarella cheese is melted.
I wanted lasagna the other night but didn't have lasagna noodles, hence my skillet creation. Just like gluten free lasagna, there is no precooking of the noodles. Don't worry about your sauce being runny from all the water, as it thickens when the pasta is cooked in it. Make sure to check the pasta often, so as not to overcook it. I made sure my pasta was still a little al dente when I added the cheese, because it continues to cook in the oven. I love ricotta, but I'm sure you could use cottage cheese as well. This made great leftovers, by the way.