Recipe: Disappearing Gluten Free Crockpot Lasagna

GlutenFreeCrockpotLasagna 150x150 Recipe: Disappearing Gluten Free Crockpot LasagnaThis lasagna disappeared within 15 minutes from my kitchen. The entire thing.

Of course I had some hungry little dudes and a dudette that always love lasagna… but to finish off an entire crockpot? WOW!

I decided to try something new based on an idea I got from another cookbook – cook the lasagna in the crockpot! Who knew, right?

It turned out wonderfully, and I can’t wait to share it with you. Talk about easy!


First of all, here are the ingredients you’ll need:

~ gluten free lasagna noodles (or gluten bombs, if you prefer)

~ 1 small container of organic spinach or 1 bag of frozen will do*

~ 1 24oz container of small curd cottage cheese (or you can use ricotta)

~ 1 large handful of button or small portobello mushrooms, sliced

~ 1/2 cup parmesan cheese, shredded

~ 1/2 tsp sea salt

~ 1 jar of your favorite spaghetti sauce (personally, I like Sockarooni by Newman’s Own)

~ 1 bag mozzarella cheese, shredded (yes, we are going for easy!)


Mix together in a large bowl the spinach, mushrooms, cottage cheese, 1/2 parmesan cheese, and salt.

Add a few spoonfuls of sauce to the bottom of the crockpot (you can grease it or spray it first so it doesn’t stick). Spread across the bottom to make a thin layer.

GlutenFreeCrockpotLasagnaStages 300x300 Recipe: Disappearing Gluten Free Crockpot LasagnaAdd a layer of noodles on top of the sauce, trying not to overlap them.

Add half the spinach mixture on top of the noodle layer, spreading evenly.

Add a layer of mozzarella cheese on top of the spinach layer.

Add half of the jar of spaghetti sauce and spread evenly on top of the mozz cheese.

Repeat the layers beginning with the noodles and ending with the sauce.

Top with remaining parmesan cheese.

Cover and cook on high 2-3 hours or on low 5-6 hours. You will know it’s ready when a knife is easily inserted all the way through without being restricted by hard noodles.


*Variation: You can easily change this vegetarian lasagna to a meat lasagna simply by switching out the spinach for 1 pound of ground beef, turkey, or chicken. Be sure to pre-cook the meat first in a skillet on medium heat before adding to the bowl with spinach, mushrooms, cottage cheese, parmesan, and salt.

Come back here and tell me what you think after you’ve tried it. I’d love to hear!


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JessBio200 Recipe: Disappearing Gluten Free Crockpot LasagnaJessica Stone is a mom of 4 and owner of her own businesses in the fitness, beauty, and essential oils industries. She has 3 special needs children, one which has an undiagnosed neuro-muscular condition that limits her mobility, and her twins are currently receiving therapy for sensory defensiveness, physical mobility, fine motor skills, and speech. She enjoys sharing what she has learned through her trials, experience, research, and tools that have helped her children’s health with other parents who are looking for support, encouragement, and helpful information. Get her FREE gift to you, 30 Easy Snacks Your Kids Will Devour: Eating Healthy Never Got So Simple. Connect with Jess live today on Facebook!

Recipe: Disappearing Gluten Free Crockpot Lasagna

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