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.
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. Happy cooking ya’ll!
- 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
- Heat oven to 500 degrees.
- Cut zucchini and eggplant lengthwise into ¼ 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, ⅓ of the cottage cheese mixture, ⅓ of the onion and bell pepper, ½ cup+ of marinara, and ⅓ 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.