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.