Lasagna is my favorite. To me, it is the epitome of comfort food. It doesn't get much better than a fresh baked lasagna. Except maybe a crockpot lasagna that has way less effort put into it. I was excited to find this recipe that makes it possible. I would skip the eggs and cheese (with deep remorse!) and add a full package of Daiya Mozzerella cheese instead. Special thanks to imceliac.com for this rave recipe.
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 bag Daiya Cheese (my variation)
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| photo from imaceliac.com |
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. Layers for the crock pot: tomato sauce, double layer of noodles (uncooked), Daiya cheese, and repeat. Cook on low for 4 hours. For the last hour top with more mozzarella cheese.
Tips:
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.
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