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Slow Cooker Lasagna

This gluten free lasagna is super easy to make and your family will love it.

Slow Cooker Lasagna
Slow Cooker Lasagna
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Italian food never goes out of style when you're cooking for the family. But, sometimes it can be time consuming when there are a lot of steps. Slow Cooker Lasagna is a family-friendly dinner dish that is easy on the wallet and the chef. All it takes is a little pasta sauce, some gluten free noodles, and anything else you have in your fridge.

Thanks to this gluten free weeknight dinner, you'll find yourself not knowing what to do with all of your free time. If you have a busy afternoon ahead of you, put everything in the slow cooker before you run errands, and by the time you come back, this slow cooker lasagna will be hot and ready for you to enjoy immediately. This one-pot wonder is the perfect weeknight meal for the entire family.




  • 1 pound lean ground beef
  • 1 tablespoon Italian seasoning mix
  • 1 teaspoon salt
  • 1/4 teaspoon salt
  • 1 tomato, diced
  • 1 cup diced green pepper
  • 2 cups diced zucchini
  • 2 (12-ounce) cans tomato sauce
  • 2 (7-ounce) cans tomato paste
  • 1 cup cottage cheese
  • 1 cup ricotta cheese
  • 1 egg
  • 8 ounces package gluten free rice lasagna noodles, uncooked
  • 1 cup shredded mozzarella cheese or 6 ounces sliced mozzarella


  1. In a large skillet, brown meat over medium-high heat until it is golden brown, breaking up the meat with a wooden spoon. Beef will not be cooked completely, but it will finish cooking in the oven. Drain off excess fat but leave meat in the pan.

  2. Sprinkle the ground beef with spices and cook one minute. Then add vegetables and cook another minute or two.

  3. Add tomato sauce and tomato paste. Turn heat to low and simmer 10 minutes, stirring occasionally.

  4. In another bowl, combine cottage cheese, ricotta cheese, and the egg. Stir well.

  5. Spray a 5-quart slow cooker insert with cooking spray. Make layers in the insert in this order: tomato sauce, 2 layers of noodles, cheese mixture, then repeat ending with sauce.

  6. Cover slow cooker and cook on low for 3 hours. Add the final layer of mozzarella and continue to cook 1 more hour.


This homemade tomato sauce is delicious and allows you to control what goes into your dish (i.e. omit green pepper or add grated carrot, etc). The above mixture will make about 8 cups and you may not need quite all of it for this dish – freeze any leftovers for later use. If you do not want to create a homemade sauce, you can use 6 cups (64 ounces) of a prepared gluten free sauce.

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I've never made lasagna in a slow cooker before, but it looks like a super simple way to make it!

Slow cooker lasagna, easy and a yummy way to have gluten free lasagna. I have been craving lasagna since I went out to eat the other day and someone in my group ordered spinach lasagna, not gluten free. Now I too can have one of my favorites without having to boil those gluten free noodles which break apart during boiling. I can either use the recipe with the ground beef or change it up to an all vegetable delight adding some of my favorites like garlic and onions. I'm running out to the store today to gather the ingredients. What a wonderful break to the usual holiday meals.

This Slow Cooker Lasagna recipe is just like making our own home-cooked lasagna. The only difference is the use of a gluten-free noodles which makes this lasagna recipe truly gluten-free. This recipe is also ideal for those are very busy. If you need to be out of the house the whole day, you can do this recipe and you'll have a delicious gluten-free lasagna when you get home from work. Thanks for this recipe which is well-written and easy to understand.

I honestly couldn't believe this lasagna was 1. gluten free and 2. made in a slow cooker. I couldn't get enough of it!

YUM!!!! More cheese is needed though... it should be OOOEY GOOEY with cheese...

I LOVED this lasagna, I couldn't tell at all that it was gluten-free!

I approve! I'm a huge fan of lasagna and this definitely hit the spot. Would make again.

This was pretty good! I think there could have been some more spice to it. Maybe adding some pizza peppers or oregano to the meat? I also agree with @nicolapicola more cheese is ideal (always and forever until the end of time)!

It was overall tasty, but i would have preferred the meat ground up more and not in the form of meatballs.

This was yummy! I would add more cheese though. You can never have enough cheese.

Hello?The(adapted)Crock Pot Lasagna recipe states that you can substitute "1" 16 oz.jar of sauce for the cans presumably of the 2 (12oz.)cans of tomato sauce and 2 (7oz.) cans of tomato paste. What, a total of 38oz.(12oz.x2 7oz.x2) is going to be exchanged for 1 16oz. jar of red spagetti sauce?? 2 jars still make a shortfall, by 6oz., of liquid?!Also,the 1 cup mozzarella cheese is not said to be shredded /cubed or whatever.Then,"For the last hour top with more mozzarella cheese"(sic)The additional cheese needs to be allotted in the recipe and, though we presume to not be CONTINUALLY adding said cheese for an hour, doesn't that negate the purpose for which one might crock pot cook you'll be at work until dinnertime, not popping in at will? Nobody will make her own dubious sauce when for nearly the same $$, and,again, obvious convenience, tried-and-true jar sauce, in CORRECT quantity, works, as does the owner of the crock pot.You end up with a pot of dry, crunchy, gooey inedible muck. No water, no salt, no commonsense in this "adapted" recipe! Do you read the original recipe? Do you proof-read? Good grief.

Hello Moogie. I am sorry that you found this recipe so unhelpful. Here is a link to 9 gluten free pasta recipes. I am positive that you will find a pasta recipe that you'll love! http//


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