This easy gluten free lasagna is tasty comfort food made with little effort. Fill your home with a pleasing aroma and give your taste buds a special treat!
This easy gluten free lasagna recipe will change your mind about making gluten free lasagna. If you’ve ever tried making lasagna with gluten free noodles you know what I mean.
You know how frustrating it can be 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.
How to Make Easy Gluten Free Lasagna
- 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, 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 oven-ready 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.
Pro Tips
- 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.
The combination of flavors in this lasagna recipe is amazing. If you’re looking for tasty comfort food without a lot of effort, give this gluten free lasagna a try. Enjoy!
More Gluten Free Dinner Recipes to Try
- Slow Cooker Beef Pot Roast and Vegetables
- Crockpot Cheeseburger Soup
- Chicken Marsala and Brown Rice for Two
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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.
Kelsey says
Look delicious I gotta try this one! Thanks for all the ideas!