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Crockpot Lasagna


Rate Crockpot Lasagna

2 starsAvg. rating: 2 from 6 votes.
  

 Recipe Information  
Category: Main Dishes
Recipe Created By: Laurie H.


Crockpot Lasagna

 

 Ingredients  
3 28 oz cans diced tomatoes
3 cloves pressed garlic
2 Tbsp dried oregano
1/2 tsp salt
1/4 tsp red pepper flakes (optional)
1/4 tsp pepper
1/2 tsp dried basil
1 15- oz pkg firm tofu
2 cups Daiya shredded mozzarella cheese
1/4 cup non-dairy grated parmesan
1 pkg gluten-free lasagna noodles
6 cups fresh baby spinach (optional)
1 lb cooked ground beef with 1/2 onion (optional)


 Directions  
In a bowl, combine tomatoes, garlic, oregano, salt, red pepper, black pepper and basil. In another bowl, mix tofu with Daiya mozzarella cheese and dairy free Parmesan.

On the bottom of a 5-6 qt slow cooker, spread a thin layer of sauce. Top with 3 noodles breaking to fit. Spread 1 cup of the sauce over the noodles, top with cooked meat followed by spinach and 1/2 of the cheese mixture. Repeat layers until crockpot is full and end the layers with noodles, sauce and then sprinkle with mozzarella cheese.

Cook on low for about 3 1/2 hours or until the lasagna is cooked all the way through.


 Notes  
This recipe is even better reheated if you can imagine that. My kids enjoy this with my special GF/DF garlic bread.


 Substitutions  
You can easily make this without the spinach or without the meat if you prefer. The amount of the layers don't really matter as long as you fill them with what you like in them!

This could be made with regular wheat based lasagna noodles if you do not need to avoid wheat/gluten.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.


 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame


 Keep in Mind  
  1. Always read labels! Product ingredients can change without notice. Do not assume a recipe or product is safe for you. Contact manufacturers to confirm safety for your allergy needs.
  2. A check in a box on a recipe means you can make a recipe "free of" that allergen. You may need to use a substitution or alternative product to make that recipe safe for the allergies you are managing.
  3. If you need assistance with a recipe or ingredient substitution, post on our Food & Cooking support forums. You will receive personal help to alter a recipe to make it allergy-free for your child’s needs.
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Comments (2) -

This look awesome! My daughter is on an allergen free diet. How to I adjust this recipe to make it also soy free?

Thanks in advance.

Kathy P - KFA Admin 8/13/2015 11:08:00 AM

Hi Rachel - what besides soy does your daughter need to avoid?  Perhaps there is something else that could replace the tofu.  My recommendation would be post a question on our Food & Cooking community forum to ask for suggestions. Be sure to include what her list of food avoids is.  If you are not already a member, you will need to register, but it's free.  There are a great group of kitchen mavens who can help!

community.kidswithfoodallergies.org/.../food_and_cooking  

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