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Crockpot Vegetarian & Gluten-Free Lasagna

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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 Gluten-Free Vegetarian 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 recipes that I could honest-to-goodness support as being gluten-free and delicious. This 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.

gluten-free lasagna

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.

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 on some kosher salt and some fresh ground black pepper.

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. So 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.

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 $23 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 else the lasagna will be too watery and flavorless.

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 and I found it 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, a third of your 8 oz bag of mozzarella cheese. End with 1/2 to 2/3 of cup of marinara sauce.

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 leftover. 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.

Cover the 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.

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 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!

Crockpot Vegetarian & Gluten-Free Lasagna

Heidi Davison
Even though this easy Crockpot meal is gluten-free and vegetarian, it does not sacrifice on flavor! This is a delicious recipe for clean eating!
5 from 2 votes
Prep Time 30 mins
Cook Time 4 hrs
Total Time 4 hrs 30 mins
Course Entree
Cuisine Italian
Servings 6
Calories 273 kcal

Ingredients
  

  • 2 medium zucchini
  • 1 eggplant
  • Kosher salt and ground pepper
  • Olive oil for drizzling about 2-3 Tbsp
  • 16-24 oz of marinara sauce be sure to buy gluten-free
  • 1 diced red onion
  • 1 diced red bell pepper
  • 16 oz 2% cottage cheese
  • 2 eggs
  • 2 cups shredded mozzarella cheese
  • Optional: parmesan cheese and parsley for topping

Instructions
 

  • Heat oven to 500 degrees.
  • Cut zucchini and eggplant lengthwise into 1/4 inch think pieces.
  • Set vegetables on a paper towel to soak up excess water.
  • Put vegetables on cookie sheet and drizzle with oil and sprinkle with salt and pepper.
  • Broil at 500 degrees for 5-8 minutes or until charred.
  • Coat slow cooker with cooking spray and smear a small amount of marinara sauce in the bottom.
  • Whisk together the cottage cheese and eggs.
  • Dice the bell pepper and red onion.
  • Create the first set of layers: eggplant, 1/3 of the cottage cheese mixture, 1/3 of the onion and bell pepper, 1/2 cup+ of marinara, and 1/3 of the cheese.
  • Repeat the second set of layers, this time starting with the zucchini.
  • Repeat the third set of layers starting with whatever vegetables are leftover.
  • Finish the layers with marinara sauce and extra cheese.
  • Cook on HIGH for 2-3 hours.
  • Once finished, let the lasagna sit for 1 hour on WARM. Pour out any excess water.
  • Scoop out portions and top with Parmesan cheese and parsley.

 

This gluten-free vegetarian lasagna is so delicious! Roasted eggplant and zucchini replace typical lasagna noodles to keep the dish healthy and low carb. It is also made in the Crockpot and slow cooked to perfection. My kids had no idea it was gluten-free because it was so tasty!
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  • 5 stars
    Wow. This is gorgeous. I bet this would be delicious crockpot vegetarian, gluten-free lasagna amazing for vegetarians. Will definitely try this for my husband. Thanks, Heidi for sharing!

    • Yes, my vegetarian friends love this recipe!

  • Rachel Hergest says:

    Hi
    This recipe looks perfect for having my gluten free friends over and I don’t think it will just be enjoyed by them as we are big lovers of veg. I just had a question, I wonder if the slow cooker can be prepared with all ingredients and left in the fridge overnight ready to simply cook the following day? Thank you.
    Ps. I’ll be sure to rate this recipe once I’ve given it a go this weekend.

    • My gut tells me that you should assemble it the day of cooking. The reason is because the eggplant and veggies would be sitting in the sauce all night and would become soggy. This dish already struggles with being a little watery (because of all the water contained in the vegetables) and I’m afraid after a night of sitting in sauce the dish would be like mush after cooking it. But what about prepping everything ahead of time and simply assembling it in the morning? It should only take about 5 minutes to assemble if you have everything cut and ready to go.

      • Thank you. I did have my doubts about that, so I prepared it all on the day and it turned out really well. It is a watery dish but we had some garlic bread to soak it up which was delicious. We also replaced some of the ingredients as didn’t have them in the shop, we substituted the zucchini and eggplant for aubergines and courgettes. Wasn’t sure how it would turn out but was a success! Everyone loved it and our friends have asked for the recipe. Will be making it again soon. Thank you.

        • I’m so glad everything worked out and you were able to make good substitutions. There’s no better feeling than pleasing your guests with a delicious meal. Thank you for letting me know how it turned out!

  • 5 stars
    Hi, Heidi! Thank You for your crockpot vegetarian gluten free lasagna recipe. I love veggies. After my workout i always try to eat something like vegetables or fruits and i will definitely try your recipe!

    • Great to hear! Let me know how they turn out!

    • This is definitely a healthy, veggie packed meal. You’ll love it! Report back and let meknow what you thought.

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