Yesterday I made lasagna in a the slow cooker. I have been told that this works out really well and based on how the au gratin potatoes came out I’m more than willing to attempt this. Heck I even picked up a couple of slow cooker cook books with non-traditional recipes from the library to play around with.
My sauce is really not much more than a down and dirty red sauce made from diced tomatoes, onions, garlic, meat, and basic Italian seasonings. You could use a commercial sauce if you don’t want to make your own. I really like using beef/pork blends even though today its plain beef as well as mixing up my cheese selections so for this dish we are using a Colby/Jack and a 90% lean beef. I also used Tinkyada gluten free lasagna noodles. These noodles held up well, but had they cooked any longer they would have been mush.
The finished meal. It was a bit dry, but excellent non the less.
I was very happy with how this pleased with this method of cooking lasagna. I really love the thought of not turning on the oven in the summer or at all for that matter.
I look forward to trying this lasagna with a bechamel (white) sauce. Nummm.
Slow Cooker Gluten Free Lasagna
Prep Time: 60-ish min
Cook Time: 4-5 hours
Total Time: 5-6 hours
- 1 box Gluten Free Lasagna Noodles, ucooked
- 1 lb Ground Beef
- 3 (14oz) cans Diced Tomatoes
- 4 Garlic Cloves, smashed
- 1 small Onion, cut in half & thinly sliced
- 1 packet of Sugar/Stevia/Splenda
- pinch of Cinnamon
- pinch of Coriander
- Red Pepper flakes to taste
- Herbes de Provence to taste
- 1 (32oz) container of Ricotta cheese
- 16oz Colby/Jack, grated with 6oz set aside
- 1/2 TBLS Celery Seed
- 1/2 TBLS Dill
- 2 Eggs
1. Sauté onions and garlic in a frying pan over med-high heat till onions start to become soft and translucent. Add the beef and cook till meat is done. Drain off any excess grease if you choose. Add in tomatoes and seasonings, simmer to the sauce starts to cook down and get thick. Remove from heat.
Still a little wet, but just about there.
2. While sauce is cooking mix all filling ingredients together in a bowel.
This picture was not really necessary to the instructions, but it looked cool.
Ricotta, eggs, seasonings, and Colby/Jack cheese.
3. Start assembling your lasagna by placing just enough of the sauce in the slow cooker to cover the bottom.
Cover the sauce with a layer of uncooked noodle strips.
If the noodles are to long for your slow cooker, but break them down to size.
On top of the noodles you want to spread out a layer of the cheese filling.
Spread out as thick or thin as you like.
Next add a layer of the meat sauce. Just spread it around till it covers the cheese. Repeat the layers one or two more times as desired. Top with reserved cheese.
Top with the cheese you set aside.
Cover with lid and set temp to low. Cook for 4-5 hours, till noodles are tender.
Nice and gooey cheese top.
Tips & Variations
- Your cooker may not be big enough to lay out one whole noodle, thats ok, just break them down to size and fill in as much as you can. Its lasagna, not rocket science.
- I use a large serving spoon to scoop filling and the back of the spoon to spread it across the noodles. The filling is thick and moves the noodles about a little, I found that this was minimized if you dropped the filling the ‘seams’ where two noodles met.
- This dish is great for variation, try different meats, cheeses, vegetables or seasoning styles. Just add the vegetables in layer rotation. Other goodies can be placed it the sauce as well.