Gluten Free Skillet Pesto Lasagna
Making a weeknight gluten free lasagna dinner in one cast iron skillet with this Gluten Free Skillet Pesto Lasagna will please the whole family.
Servings 6 people
Ingredients
- 1 Lb Gluten free lasagna pasta
Marinara Sauce
- 2 Whole Carrots diced
- 2 Stalks Celery rough chop
- 3/4 Whole Onion diced
- 2 Tbsp Tomato paste
- 30 Ounces Canned Tomatoes
- 3 Cloves Garlic minced
- 3 Ounces Rao's marinara sauce
- 1 Tbsp Olive oil
- 1 Tbsp Oregano
- 2 Tsp Basil
- 2 Tsp Salt
- 2 Tsp Lemon pepper
- 1/4 Tsp Red pepper flakes
Pesto Ricotta Balls
- 1 Bunch Basil
- 1/4 Cup Italian parsley
- 1/4 Cup Pine nuts
- 4 Cloves Garlic chopped
- 1/8 Cup Lemon juice
- 1/8 Cup Olive oil
- 12 Ounces Ricotta dived
Remaining Ingredients
- 1/4 Cup Parsley
- 1 Bunch Fresh spinach
- 4 Ounces Shredded Mozzarella
Instructions
Marinara Sauce
- Begin by heating the oil in a Dutch oven. Once simmering, add the mirepoix and cook for 3 - 4 minutes. Next, add the garlic and cook for 1 minute. Add the tomato paste and mix well. Cook for 1 minute to cook out the bitterness of the paste. Now add in all the sauce and spices and simmer for 20 minutes.
Pesto Ricotta Balls
- Combine all the ingredients except for the ricotta in a food processor. Blend into a paste. Transfer the pesto to a bowl and add 9 ounces of the ricotta. Mix until fully combined. With a spoon or ice cream scooper, form into balls.
Finishing off the Dish
- Add the noodles to the tomato sauce and cook stirring occasionally. It will take 15 - 20 minutes for the noodles to soften. Add the parsley and mix well. Finish by adding the spinach and cooks until wilted. The last step is to drop in the remaining ricotta, followed by the mozzarella, and then, the pesto ricotta balls. Cook for 2 minutes.Serve and enjoy!