I think some gluten free food has gotten a bad reputation. I am here to tell you that that is not always the case! This Crockpot vegetarian and gluten free lasagna is super delicious and healthy. You’ll see proof in the pictures below that even my 4-year-old likes this recipe!
As I have shared my recipes with more and more people, one of the main questions I get asked is, “Do you have any gluten free recipes?” My family does not have any allergies, so I have not had to consider cooking this way. However, there are several families where eating gluten free is a way of life and essential just for coping with unwanted symptoms. So I set out to try a couple of recipes that I could honestly support as being gluten free and delicious.
This Crockpot vegetarian and gluten free lasagna has an added plus in that it is made in the Crockpot and makes your house smell wonderful by the end of the day.
Let’s Make This Crockpot Vegetarian and Gluten Free Lasagna Together
Y’all, this is one recipe you’re going to love from start to finish. It’s simple and flavorful, and even picky eaters will be asking for seconds. Let’s get started on this Crockpot vegetarian and gluten free lasagna!
Step 1: Prep the Vegetables
Set your oven to 500 degrees. Start by slicing two medium zucchini and 1 eggplant lengthwise. Make each strip about 1/4 inch thick. Set them on top of some paper towels so that some of the liquid can be absorbed. These are going to serve as your “noodles” in the gluten free lasagna.
Step 2: Roast the Vegetables
Once the paper towel has absorbed some of the liquid, move the vegetables to a cookie sheet and drizzle them with olive oil. I used a brush to spread the oil around, and then I sprinkled some kosher salt and some fresh ground black pepper on it.
Pop these babies into the oven for 5-8 minutes or until you see char marks like the ones in this picture. It is important that these char and shrivel up because if not, too much liquid will escape in the Crockpot, leaving the lasagna mushy and unflavorful.
Don’t be afraid to cook these for longer if you think they need it. Even for 10 minutes at 500 degrees should be fine. You can use your broiler as well. Set them on another paper towel to cool until you are ready to assemble the lasagna.
Step 3: Prepare the Filling
Now turn your Crockpot on HIGH and then dice one red bell pepper and one red onion. If you don’t have a slow cooker yet, you need to get one! I think it is absolutely essential in the kitchen! I use mine at least once a week, if not more. This Crockpot is on sale for $34 through Amazon. That’s a pretty stellar deal!
In a small bowl, whisk together 2 eggs and 16oz of 2% cottage cheese. Don’t use skim cottage cheese, or the lasagna will be too watery and flavorless.
Step 4: Layer Your Ingredients
Spray the bottom of your Crockpot with cooking spray, and then spread out a small layer of your favorite gluten free marinara sauce. If you are not sure what kind that may be, check the label to make sure there are no wheat products in the sauce. Usually, marinara sauces are naturally gluten free, but it is still important to check.
I used Newman’s Organic Marinara Sauce, which I found in the regular pasta sauce section inside Kroger. If you do not need this recipe to be gluten free but are just looking for a healthier, low-carb lasagna, you might like to try making your own Bolognese sauce and using it in this recipe.
Now for the layers: Put down a layer of roasted eggplant and then a third of the cottage cheese mixture (about 2/3 cup). Now add a third of the bell peppers and onions and a third of your 8 oz bag of mozzarella cheese. End with 1/2 to 2/3 of a cup of marinara sauce.
Step 5: Repeat Layers
Now repeat all those layers again, this time starting with the zucchini.
Begin the layers again a third time using whatever eggplant and zucchini you have left over. End with the marinara sauce, and then sprinkle on whatever cheese you have left. You can even end with provolone slices on top if you want to add a smoky flavor.
Step 6: Cook in Your Crockpot
Cover the Crockpot vegetarian and gluten free lasagna and cook on HIGH for 2-3 hours. You will be able to tell when it is done because the edges will be crispy. Now, make sure to let the lasagna sit for about an hour on warm.
If the lasagna is still a bit watery when you cut into it, simply remove the Crockpot and pour out the juices in the sink. Eggplant and zucchini are mostly made of water anyway, so it is hard to avoid.
Now scoop out a ladle full and top with parmesan cheese and fresh parsley.
Why This Crockpot Vegetarian and Gluten Free Lasagna Is a Family Favorite
My kids and husband had no idea that this was gluten free lasagna because it tasted so good! They ate it up, and I didn’t hear one complaint! This is Nevaeh enjoying her piece!
I got this Crockpot vegetarian and gluten free lasagna recipe from Well Plated by Erin. She has some awesome recipes and a lot to choose from. In fact, she has an entire gluten free section if you are looking for more ideas to fit into your diet. You can also follow my Pinterest Boards or check out my recipe index for even more ideas. Happy cooking, y’all!
