Slow Cooker Gluten Free Lasagna Recipe
- 48 oz marinara sauce
- 2-3 cups cheese (I used mozzarella and parmesan)*
- 9 GF lasagna noodles
- Pour 2 cups of your sauce into the bottom of your slow cooker.
- Top sauce with 3 noodles. I will break one or two to make them fit and I will also over lap the noodles.
- Add a cup of sauce on top of the noodles.
- Sprinkle with about ⅓ cup of cheese.
- Repeat steps 2 through 4 two more times.
- Cover with whatever sauce and cheese you have remaining.
- Cook on low for 6 hours.
- Be careful that noodles are not touching the sides and are completely covered with sauce.
- If they are touching the sides or not covered in sauce that could burn or not be cooked completely.
*I use cheese that is made from sheep or goat's milk
Recipe by Let's Be Yummy at http://letsbeyummy.com/2016/07/15/slow-cooker-gluten-free-lasagna-recipe/
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