Busy Day Crock Pot Gluten-Free Veggie Lasagna
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
A simple, but elegant, slow-cooker vegetarian slow-cooker meal.
  • 1 25.2 oz jar of gluten-free pasta sauce
  • 1 10 oz box gluten-free lasagna pasta
  • 6 tablespoons red wine
  • 1 15 oz container ricotta cheese (free of gums and modified food starch)
  • 2 eggs, beaten
  • salt and pepper to taste
  • 12 oz sliced provolone cheese
  • 6 - 7 oz package of baby spinach leaves, chopped
  • 8 oz portobello mushrooms, sliced
  • 1 sweet bell pepper (such as red, or chocolate brown), thinly sliced
  • 1 large shallot, finely chopped
  • 4 oz shaved Parmesan cheese
  1. Spread about four tablespoons of pasta sauce on the bottom of a 4.5 qt slow-cooker. Break the lasagna pasta sheets into large pieces and place enough lasagna pasta pieces over the sauce on the bottom of the slow-cooker to cover the sauce completely. Mix the beaten eggs, one egg at a time, into the ricotta cheese until smooth. Add salt and pepper to taste. Spread half the cheese mixture over the pasta pieces. Tear the provolone cheese slices into large pieces and place half the pieces carefully over the ricotta cheese, until it completely covers the ricotta cheese. Sprinkle half the chopped spinach, sliced mushrooms, sliced bell pepper, and chopped shallots over the provolone cheese layer. Spoon half the pasta sauce over the vegetable layers. Sprinkle three tablespoons of red wine over the pasta sauce. Repeat the layering with the remaining ingredients, starting with the lasagna pasta pieces. After finishing the second layering of the ingredients, Sprinkle the shaved parmesan cheese evenly over the top of the lasagna. Place the lid on the slow-cooker, set the temperature on low for eight hours (or high for four hours). Serve when ready to eat.
Recipe by Deglutenized and Delicious at http://deglutenizedanddelicious.com/2016/12/30/busy-day-crock-pot-gluten-free-veggie-lasagne/