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I have started a love affair with my crockpot.  With 2 kids, my time to cook dinner is limited and they always seem to be their craziest right around dinner time. I have started preparing dinner during Ryan’s nap and it has changed my life.   There is nothing better than having dinner all ready as soon as we are hungry!  I use my crockpot 2-3 days a week and it has made a huge difference in my life! 
My friend shared this veggie lasagna recipe for the crockpot and I modified it to add in ground beef. I dont ever thing I will go back to baking my lasagna!  It is so juicy and easy to make!!
Alex is gluten free so I adapted the recipe to include gluten free noodles
Gluten Free Crockpot Lasagna
  • 2 jars or cans of Italian tomato sauce (see notes)
  • 1 package of gluten free lasagna noodles
  • 24 ounces part-skim ricotta cheese
  • 1 lb ground beef or veggies of your choice(I like to sautee spinich)
  • 2 cups shredded Mozzarella
  • Spray the crockpot with nonstick cooking spray. Spread ½ cup tomato sauce to the bottom so the noodles don’t stick.
  • Break noodles so that they fit and mostly cover the bottom. They will probably be awkward looking – not a big deal. 
  • Cover with about one third of the ricotta, beef, sauce, cheese, and end with noodles. 
  • Repeat layers two more times for a total of three complete layers. End with a layer of noodles on top, covered with a thin layer of sauce and more shredded cheese.
  • Cover and cook on high for 3 hours or on low for 5 hours.
Enjoy and serve!
Recipe was adapted from a veggie lasagna recipe on

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