An easy gluten free lasagna recipe that makes tasty comfort food with less effort. Fill your home with a pleasing aroma and give your taste buds a special treat!
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This slow cooker recipe will change your mind about making lasagna again. If you’ve ever tried making lasagna with gluten free noodles you know what I mean.
It can be very frustrating to work with noodles that boil away to nothing. And once cooked, tear easily, clump together, and basically become a mess. But what if you didn’t have to cook the noodles?
Oven ready gluten free lasagna noodles were a game changer for me. Not having to boil the noodles ahead of time means not worrying about over-cooking or under-cooking the pasta. It also means easily layering the uncooked noodles between the layers of meat sauce and cheese.
Why this Recipe Works
- Using no-boil noodles makes layering the lasagna a breeze.
- The combination of ground beef and sausage adds a delicious, classic flavor to the dish.
- Slow cooking ensures all the flavors of the lasagna are locked in.
Ingredients You’ll Need
- Olive oil
- Onion
- Ground beef
- Ground Italian sausage
- Garlic
- Diced tomatoes
- Tomato paste
- Basil
- Oregano
- Salt and pepper
- Ricotta cheese
- Parmesan cheese
- Romano cheese
- Eggs
- Oven ready gluten free lasagna noodles
- Mozzarella cheese
How to Make Gluten Free Lasagna in the Slow Cooker
- In a Dutch oven, sauté the onion in olive oil.
- Add the beef, sausage, and garlic and cook until brown.
- Stir in the tomatoes, paste, half the basil, oregano, salt, and pepper.
- In a bowl, stir together the Ricotta, Parmesan, and Romano cheeses, the remaining basil, salt, pepper, and eggs until completely combined.
- Spray a 6-qt slow cooker with non-stick cooking spray.
- Start the layering process with meat sauce, then noodles, then cheese and repeat for 3 layers.
- Add the remaining meat sauce to the top and sprinkle with remaining shredded mozzarella cheese.
- Cover and cook on low for 4 hours.
Step By Step Instructions
(For ingredient amounts see the recipe card at the bottom of the post.)
In a Dutch oven, or large skillet, over medium heat, add the olive oil and chopped onion and sauté for about 5 minutes.
Add the ground beef, sausage, and garlic and cook until brown, about 10 minutes.
Add the canned tomatoes with their juice, tomato paste, 1 tablespoon minced basil, oregano, salt, and some pepper and stir.
In a medium bowl, combine the Ricotta cheese, Parmesan, and Romano blend, 1 tablespoon minced basil, salt, ½ teaspoon ground pepper and eggs and mix together until thoroughly combined.
Spray a 6-quart slow cooker with non-stick cooking spray.
Place ¼ of the meat mixture on the bottom of the slow cooker. Top with 4 oven-ready gluten free lasagna noodles, broken to fit.
Spread ⅓ of the ricotta cheese mixture on top of the noodles, then sprinkle with ½ cup of the shredded mozzarella cheese.
Continue this layering process twice, starting with the meat mixture and ending with the mozzarella, for a total of 3 layers.
Top with the remaining meat mixture and remaining ½ cup mozzarella cheese.
Place the lid on the slow cooker and cook on low for 4 hours.
After 4 hours, turn off the slow cooker and let the lasagna rest for 30 minutes before serving.
More Gluten Free Dinner Recipes
Recipe Tips and FAQs
- Generously spray the inside of your slow cooker, or crock pot with non-stick cooking spray. This will keep the lasagna from sticking to the sides of the crock and make clean-up a breeze.
- To save preparation time, consider using pre-shredded cheese. I use pre-shredded Mozzarella cheese and a pre-shredded blend of Parmesan and Romano cheese.
- Completely cover the last layer of noodles with the meat sauce to keep them from getting crunchy.
- Allow the lasagna to rest for 30 minutes before serving. This gives the lasagna time to set up after cooking.
I always start with a layer of meat sauce to keep the lasagna from sticking to the bottom of the dish. Then cover the meat sauce with a layer of noodles, a layer of ricotta cheese mixture, and some mozzarella cheese.
Repeat the layering process until you have three layers, then top the lasagna with the remaining meat sauce and mozzarella cheese.
Yes. If your slow cooker has a removable crock, you can assemble all the layers and then cover and refrigerate the crock.
Take the lasagna out of the refrigerator 30 minutes before cooking and allow it to come up to room temperature. After 30 minutes, start the slow cooker.
Looking for tasty comfort food without a lot of effort? Give this easy recipe a try. The combination of flavors in this slow cooker lasagna is amazing. Enjoy!
If you’re looking for more gluten free recipes, check out my main dish category.
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Recipe
Easy Gluten Free Slow Cooker Lasagna
Ingredients
- 2 teaspoons olive oil
- 1 medium onion, finely chopped
- 2 pounds ground beef
- 1 pound ground Italian sausage
- 3 cloves garlic, finely chopped
- 1 28-ounce can diced tomatoes
- 1 14.5-ounce can diced tomatoes
- 1 6-ounce can tomato paste
- 2 tablespoons minced fresh basil
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- black pepper
- 3 cups ricotta cheese
- 1 ¼ cups finely shredded Parmesan and Romano cheese blend
- 2 large eggs, beaten
- Nonstick cooking spray
- 12 uncooked, oven-ready, gluten free lasagna noodles
- 2 cups shredded mozzarella cheese
Instructions
- In a Dutch oven, or large skillet, over medium heat, add the olive oil and chopped onion and saute for about 5 minutes.
- Add the ground beef, sausage and garlic and cook until brown, about 10 minutes.
- Add the canned tomatoes with their juice, tomato paste, 1 tablespoon minced basil, oregano, salt and some pepper and stir. Set aside.
- In a medium bowl, combine the ricotta, Parmesan and Romano blend, 1 tablespoon minced basil, salt, ½ teaspoon ground pepper and eggs and mix together until thoroughly combined.
- Spray a 6-quart slow cooker with cooking spray.
- Place ¼ of the meat mixture on the bottom of the slow cooker. Top with 4 gluten free lasagna noodles, broken to fit. Spread ⅓ of the cheese mixture on top of the noodles, then sprinkle with ½ cup of the mozzarella cheese.
- Continue this layering process twice, starting with the meat mixture and ending with the mozzarella, for a total of 3 layers.
- Top with the remaining meat mixture and remaining ½ cup mozzarella cheese.
- Place the lid on the slow cooker and cook on low for 4 hours.
- Turn off the slow cooker and let the lasagna rest for 30 minutes before serving.
Notes
- Generously spray the inside of your slow cooker, or crock pot with non-stick cooking spray. This will keep the lasagna from sticking to the sides of the crock and make clean-up a breeze.
- To save preparation time, consider using pre-shredded cheese. I use pre-shredded Mozzarella cheese and a pre-shredded blend of Parmesan and Romano cheese.
- Completely cover the last layer of noodles with the meat sauce to keep them from getting crunchy.
- Allow the lasagna to rest for 30 minutes before serving. This gives the lasagna time to set up after cooking.
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
This post was originally published in 2017. It was republished in 2022 with updated images, additional text, and FAQs.
You can also view this post as a Web Story, “Gluten Free Slow Cooker Lasagna.”
Kelsey says
Look delicious I gotta try this one! Thanks for all the ideas!