Living Gluten Free with Celiac Disease

Easy recipes the whole family will enjoy!


I’ve made regular Gluten Free lasagna before and even tasty Baked Ziti.  So when I was planning last week’s menu I decided to add a twist and try Gluten Free Crock Pot Lasagna.  When we invited my cousins over for dinner Saturday night I decided to change my menu plan and make the lasagna then.

It turned out great!  We cleaned the crock pot!  Almost everyone had a second helping and no one could tell it was Gluten Free.   It was super easy to make and reduced the stress of cooking for company.

Adapted from this recipe.

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What You Need:
1 lb ground beef
2 cans (12oz) tomato sauce
2 cans (7oz) tomato paste
1 tbsp italian seasoning mix
1 diced tomato
1/4 chopped green pepper
1 – 2 sliced medium sized zucchini
1 box GF rice lasagna noodles (uncooked)
1 cup cottage cheese
1 cup ricotta cheese
1 egg
1/3 cup grated parmesan cheese
1 cup mozzarella cheese

How to Make It:
Brown beef and drain.  Add tomato sauce, paste, seasoning, and veggies to the skillet.  Put on low and simmer for at least 10 minutes while you get everything else together.  Whisk the cheeses and egg together in a bowl.  Layers for the crock pot: tomato sauce, double layer of noodles (uncooked), cheese mixture, and repeat.  Cook on low for 4 hours.  For the last hour top with more mozzarella cheese.

To save time you could always use a 16oz jar of GF red pasta sauce instead of making it from the cans. You could add any veggies you want to this recipe – onions, mushrooms, eggplant, carrots, etc.   I had fresh zucchini from our farmers market so I used it.
You will need a 4 qt crock pot or bigger.  I have a 3 qt pot so I had to make a small dish to go in the oven from the overflow.
I was able to get 2 layers in my crock pot.

This Post is linked to Made From Scratch Monday and Gluten Free Wednesday’s.


  1. This sounds really great pam!! Did you cook your noodles first or use them raw? I haven’t played around much with lasagna, as much as I Love using my slow cooker!

  2. Hey Carrie!
    Good question about the noodles! I did not cook them before I put them in the crock pot. Thanks for asking – I have since clarified that in the recipe. The box I bought, De Boles, said “no boiling – oven ready”

  3. What an easy, quick recipe to throw together. I would love to invite you to share this in our recipe carnival. It is a weekly event that begins each Sunday at 7 pm and is open until midnight on Wed. I’m including the link if you are interested. []

  4. I really want to try this but work full time. If I made it in the morning it would cook for 8 hours do you think I would be ruined as it really only needs 4 hours? The other option would be to cook it for 4 and then it would say on warm all day. Perhaps that would be better? Thoughts?

    • Lori,
      I would go with option 2. Cook it for 4 hours then have it set to “Keep Warm”. This may make the noodles a little more mushy, but the over all taste will still be awesome!

  5. THanks for sharing! This is my chosen dish to bring to Mom’s on Christmas –you know, the thing I bring that is special for me, so I have something to eat. I’ll be making it vegetarian so my daughter also has something to eat. I also make lasagna with Daiya mozzarella cheese and ricotta I make from silken tofu (a little honey, salt and 1 tsp cider vinegar), as I’m also very lactose intolerant. Was looking for a crock pot recipe as that’s the easiest way to have a safe meal for myself among all the pots and pans with stuff I can’t eat simmering away. So, thanks for the recipe!

  6. If you want to use g-f penne or other pasta, instead of the lasagna noodles, should you cook it first in that case? Thanks for the great recipe!

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