Crockpot Gluten Free Lasagna

Guys, could we all be a little busier this time of year? I mean I don’t even have kids and I feel like all I do is run this time of year! Then I talk to my sister and geez! Running two kids to different practices and clubs and fitting homework on top of making dinner? Right.

I rely heavily on my crockpot this time of year. I promised you more make ahead dinners you can start and forget until dinner time so here ya go! Of course if you aren’t gluten-free you can use regular lasagna noodles in this recipe. If you are gluten-free, I did have to order mine from Amazon but there were several options available and you might have better local resources to find them. I also used Kitehill almond milk ricotta cheese and dairy-free mozzarella cheese but feel free to use the full dairy version of you want to! Like I always say, make the recipe work for you!

One final note, this recipe only takes about 5 hours on low to cook. Longer cook time will make your noodles softer… I make this on days that I know we will need an earlier dinner so that I can turn it off before the noodles get to mushy

Print

Crockpot Gluten Free Lasgna

All the convenience of frozen lasagna but homemade healthy!

Course Main Course

Cuisine Italian

Keyword crockpot recipe, dairy free, gluten free

Prep Time 15 minutes

Cook Time 5 hours

Total Time 5 hours 15 minutes

Servings 6 people

Ingredients

• 8 sheets Gluten Free Lasagna
• 16 oz container Kite Hill Almond Milk Ricotta Cheese
• 2 cups Dairy Free Mozzarella Cheese

For the sauce

• 1 lb Grass Feed Beef
• 1/4 tsp salt
• 1 tsp garlic powder
• 1 tsp basil
• 1 tsp oregano
• 16 oz spaghetti sauce

Instructions

For the Sauce

1. Brown the beef then add the seasoning. Add Spaghetti sauce and let simmer 5 mins.
   

Assemble the Dish

1. Lightly grease the bottom and sides of your crockpot. Add 4 of the Gluten Free Noodles to the bottom of the crockpot.

2. Layer with 1/2 of the Ssauce mixture.
   

3. Spoon on the Ricotta the sprinkle with 1 cup of the mozzarella cheese.
   

4. Layer with another 4 noodles, remaining sauce and mozzarella cheese.
   

5. Cook on low for 5 hours.
   

Recipe Notes

If you are fine with Dairy, feel free to use the dairy versions of Ricotta and Mozzarella. You can also use Wheat Lasagna Noodles in you are not Gluten Free.

Check back to TheSummersCollective.com for even more great recipes!