This Easy Gluten Free Slow Cooker Lasagna is tasty comfort food made with little effort. Fill your home with a pleasing aroma and give your taste buds a special treat!
Gluten Free Lasagna
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, 1/2 teaspoon ground pepper and eggs and mix together until thoroughly combined.
- Spray a 6-quart slow cooker with cooking spray.
- Place 1/4 of the meat mixture on the bottom of the slow cooker. Top with 4 oven-ready gluten free lasagna noodles, broken to fit.
- Spread 1/3 of the cheese mixture on top of the noodles, then sprinkle with 1/2 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 1/2 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 Easy Gluten Free Slow Cooker Lasagna a try. Enjoy!
More Gluten Free Dinner Recipes to Try
- Slow Cooker Beef Pot Roast and Vegetables
- Hearty and Flavorful Beef Stew
- Crockpot Cheeseburger Soup
- Chicken Marsala and Brown Rice for Two
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- 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 1/4 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
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, 1/2 teaspoon ground pepper and eggs and mix together until thoroughly combined.
Spray a 6-quart slow cooker with cooking spray.
Place 1/4 of the meat mixture on the bottom of the slow cooker. Top with 4 gluten free lasagna noodles, broken to fit. Spread 1/3 of the cheese mixture on top of the noodles, then sprinkle with 1/2 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 1/2 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.
- 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.
Recipe adapted from The Pioneer Woman.
Look delicious I gotta try this one! Thanks for all the ideas!