Slow-Cooker Lasagna


Slow-Cooker Lasagna

  • Author: Dawn Palacios, RD


Never look for another lasagna recipe again!
After tasting it, you’ll know why!

Plus, it’s #glutenfree and that means bye-bye bloating & inflammation!


Sooooo, go ahead – make it Tonight!



  • 8 ounce@cappellos almond flour lasagna noodles
  • Fresh basil (for topping just prior to serving)
  • 1 pound lean ground beef or turkey
  • 1/2 large yellow onion, finely chopped
  • 4 ounces shredded Asiago cheese.
  • 4 ounces shredded Parmesan cheese.
  • 8 ounces low-fat Ricotta cheese.
  • 2 eggs, beaten.
  • 1 t. each – dried basil and oregano.
  • 2 c. chopped fresh spinach or Swiss chard.
  • 3 cloves garlic, minced
  • Olive Oil
  • 1 jar @organicville sauce (2 if you like more sauce I do)


  • Heat oil in pan over medium heat. Add garlic and onion and cook until transluscent.
  • Add meat and cook until browned.
  • Stir in pasta sauce and set aside.
  • For the cheese filling, combine the cheeses, eggs, swiss chard, and dried herbs in a bowl. Mix well.
  • Line the bottom of slow-cooker with parchment paper (makes for fast clean-up).
  • Ladle in meat sauce – enough to cover bottom of slow cooker.
  • Add 1 layer of lasagna noodles.
  • Top with cheese mixture – enough to evenly cover noodles with thin layer.
  • Repeat layering until all ingredients are used, topping with layer of meat sauce.
  • Cover with lid. Set to low and go.
  • Cook on low for approximately 4-5 hours.
  • Just before serving, top with extra freshly grated paremsan cheese and chopped fresh basil.