Category Archives: Recipes

Hmmm, this looks good or at least edible. :)

Slow Cooker Gluten Free Lasagna

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.

Lasagna Plated

The finished meal. It was a bit dry, but excellent non the less.

I was very happy with how this turned out and I’m 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.

Divider Bar

Slow Cooker Gluten Free Lasagna

Prep Time: 60-ish min
Cook Time: 3 to 4 hours
Total Time: 4 to 5 hours
Servings: 8-10



  • 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

Cheese Filling:

  • 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.

Lasanga Sauce

Still a little wet, but just about there.

2. While sauce is cooking mix all filling ingredients together in a bowel.

Lasanga Cheese Eggs

This picture was not really necessary to the instructions, but it looked cool.

Lasanga Filling

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.

Lasagna Meat Layer

Just covered.

Cover the sauce with a layer of uncooked noodle strips.

Lasagna Large Noodle

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.

Lasagna Cheese Layer

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.

Lasagna Cheese Top

Top with the cheese you set aside.

Cover with lid and set temp to low. Cook for 3-4 hours, till noodles are tender.


Lasagna Done

Nice and gooey cheese top.

Tips & Variations

  1. 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.
  2. 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.
  3. 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.


Filed under GF Cooking, Recipes, Sunday Rituals

Bean Soup

When I posted about my new little slow cooker yesterday, I never expected the response I got. Coline over at Coline’s Blog (go visit her, I’ll wait) asked if I could share some recipes for using a slow cooker.  I would be happy to do that.  I had been thinking about posting some recipes, so the request goes along way towards pushing me in that direction.

I have no ‘formal’ recipe for my bean soup, it really is a free for all kind of meal.  I will try to present it here as a basic structure that can be changed around when different ingredients are available.

Slow-Cooker Easy Bean Soup

Prep Time: 10-20 min
Total Time: 4-6 hours
Servings: 1-3


  • 1 can (14 oz) vegetable broth
  • 1/2 can (7 oz) of Black Beans, rinsed
  • 1/2 can (7 oz) of Great Northern Beans, rinsed
  • 1/4 tsp salt
  • 1/4 tsp Herbes de Provence
  • pinch of pepper (to taste)


In 1-2 qt. slow cooker, mix all ingredients and add broth to just covering beans. If you want more ‘soup’ add more broth. Cover; cook on Low heat 4-6 hours. You may need to adjust this time based on your cooker and choice of beans.

Tips & Variations

  1. Something I love about bean dishes is that there is a lot of variation that you can try.  I used Black & Great Northern in the list above as they both hold up well and compliment one another in flavor and visually (light & dark).  You can use any one or more beans of your choice. Experiment.
  2. If you have a larger slow-cooker, this dish can be doubled/tripled as necessary. The more you do it, the more you will get a feel for it. Check in on your soup till you find tender level of your beans you like and note the time it took.
  3. Chicken broth with chicken thighs/thigh meat for additional flavor.
  4. Add seared stewing meat (beef or veal) for a hearty meat dish.
  5. Any combination of onion, celery, carrots or potatoes adds depth of flavor.
  6. I love to use pintos, cannellini, kidney, and black eyed peas as well in place of great northern.


Filed under GF Cooking, Recipes