Gluten Free Crock Pot Lasagna

Gluten Free Crockpot Lasagna - Canada Jenny Gluten FreeCrockpot lasagna was a dish I used to make prior to my daughters diagnosis with Celiac’s Disease.  It was an easy, make ahead dinner that tastes even better the next day.

With our schedule, anything I can make in the crock pot ahead of time and have ready when we are all home and sitting down at the table together, is a plus for me.  It’s almost like I have a “wife”….dinner ready on the table for me when I want it:)

So I took my old recipe and “degluten” it!  Guess what…it turned out great!


  • Spectrum Coconut Spray Oil
  • 1 lb organic lean ground beef (obviously you can make it with turkey or bison too)
  • 1 small organic onion, finely chopped
  • 1 organic orange pepper, chopped (you can put in what ever peppers you have on hand, or even had zucchini or spinach – it’s up to you!)
  • 2 organic garlic cloves, crushed and minced
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • salt & pepper to taste
  • 1/4 cup fresh organic parsley
  • 1 (26-28 ounce) jar of organic spaghetti sauce (or make your own sauce ie: organic diced tomatoes, organic tomato sauce and organic tomato paste)
  • 1/4 cup red wine (I use more – surprised right!)
  • approximately 12 Tinkyada brown rice lasagna noodles ,uncooked
  • 1 container (15oz) of organic ricotta cheese
  • 1 egg, beaten
  • 1/2 cup organic parmesan cheese, grated
  • 2 cups organic part-skim mozzarella cheese, shredded

Brown the beef, onions, garlic and pepper (what other veggies you might be using) in a large skillet.  Add in oregano, basil, salt & pepper, parsley, spaghetti sauce and wine.

In a separate bowl, stir together the beaten egg and the ricotta cheese, beating well until mixture is smooth.  Stir in grated parmesan cheese, combine well.

Grease the bottom and sides of the crock pot (I use coconut spray above).

Layer about 1/4 of the meat sauce mixture in the bottom of the crock pot.  Put a layer of uncooked noodles on top of that (break noodles to fit, overlapping is fine).  Put about 1/3 of the cheese mixture and sprinkle with 1/4 of the mozzarella.  Repeat with sauce, noodles and cheese for another two layers.  Top with meat sauce and a little parmesan and shredded mozzarella on top.

Cover and cook on low for 4-6 hours or until noodles are tender.

TIP:  If you are inclined to alter the recipe, feel free…however I recommend keeping in both the fresh parsley (makes the taste fresher) and the red wine (make the sauce richer).  Also the thinner the sauce the more moist the lasagna turns out.

Gluten Free Crockpot Lasagna - Canada Jenny Gluten Free

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3 Responses to Gluten Free Crock Pot Lasagna

  1. Valerie says:

    Wow! That looks incredible! I imagine you’ve had to become more creative in the kitchen due to your daughter’s special diet. I bet you’ll find some wonderful recipes (like this one!) Thanks for sharing. 😀

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