As the weather is getting cooler again, there is nothing better than a Crockpot meal. So when I stumbled across a Crockpot Lasagna recipe, I knew I had to give it a go!
This recipe was so delicious and simple! Pair it with a salad and some wine and you have a meal fit for a king!
Gluten-free Crockpot Lasagna
adapted from Key Ingredients
1 lb ground turkey
1/2 lb ground sweet Italian sausage
3 cloves of garlic, peeled and diced
Pinch of salt
1 tsp sugar – optional
1 Tbsp dry Thyme – for fresh thyme, roughly chop it
1 Tbsp dry Basil – for fresh basil, shred, or shop it, into small pieces
1/4 tsp fennel seed, crushed – optional
2 – 24 oz cans Hunts Spaghetti Sauce – We recommend Garlic & Herb and Traditional
1 pkg of Tinkyada’s Brown Rice Lasagna Noodles
15 oz Ricotta Cheese
2 cups Italian or Mozzarella Cheese
Oil for coating
Sprinkle oil into the bottom of the Crockpot and spread it around. Make sure to get an even coating over the sides and bottom. Line the bottom of the Crockpot with a single layer of noodles, cracking a few to make them fit as you go.
In a large pan brown garlic, ground turkey and sausage. Sprinkle with salt while cooking.
When the meat is browned, add the herbs- making sure to crush the dry herbs in your hand before adding them – and both cans of spaghetti sauce. Stir to combine.
Slowly add the ricotta cheese to the meat mixture. Carefully mix all the ingredients together until it turns an orangish-red.
Layer the meat sauce over the noodles and sprinkle with Italian cheese.
Repeat this process two more times – noodles, meat, cheese, noodles, meat – ending with the cheese. Place all of the remaining cheese on top and cover.
Cook on low for 3 to 5 hours, or until the noodles are cooked.
Serve with a salad, garlic bread and your favorite beverage.
Serves 4-5 people