This healthy crockpot lasagne recipe is not only gluten free but it's also loaded with vegetables. It's the perfect picky eater lasagna recipe. Healthy Crockpot Lasagne. This vegetable loaded gluten free lasagna recipe is made in the crockpot (or slowcooker) so it's easy and less work! Make it ahead of time for an easy weekday dinner. Perfect picky eater meal!

Healthy Crockpot Lasagne

This healthy crockpot lasagne recipe is not only gluten free but it's also loaded with vegetables so you can rest assured your picky eater is getting nutrition in their diet.
Course Main Course
Cuisine American
Keyword crockpot lasagna, healthy lasagna, slow cooker lasagna
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8 servings
Calories 582kcal
Author Randa Derkson


Meat sauce

  • 2 tbsps olive oil
  • 1 pound extra lean ground beef
  • 1/2 pound hot Italian sausage
  • 1 onion diced
  • 1 stalk celery chopped
  • 1 green pepper diced
  • 1 zucchini diced
  • 1/4 matchstick carrots
  • 2 cloves garlic minced
  • 1 28 oz can crushed tomatoes
  • 1 6 oz can tomato paste
  • 1 tbsp dried oregano
  • tbsp dried basil
  • 2 tsps parsley

Ricotta layer

  • 2 cups ricotta cheese
  • 2 stalks kale stems removed and wilted
  • 1/2 cup mozzarella cheese
  • 1/4 cup parmesan cheese
  • 2 tsps garlic powder
  • Salt and pepper
  • 1 egg
  • 1 pkg Catelli Gluten Free Lasgane
  • 2 cups  mozzarella/cheddar mix
  • 2 tbsps parmesan cheese


Meat sauce

  • Add the olive oil to a large pot and heat over medium-high heat.
  • Add the ground beef and sausage, sauté until cooked, strain the fat and set aside.
  • In the same pot, add the onion, celery, pepper, zucchini, and carrots. Sauté for roughly five minutes or until onions are translucent.
  • Add the rest of the ingredients and let simmer on medium-low for 15 minutes.

Ricotta layer

  • In a small bowl add all the ingredients for the ricotta layer and mix.


  • Add 1/4 cup of the sauce to the bottom of your Crockpot or slow cooker and layer the noodles, ricotta mixture, cheese, meat sauce and continue until you run out of ingredients. Top with remaining cheese. Cook on low for 3-4 hours or high on 5-6 hours.


Serving: 1g | Calories: 582kcal | Carbohydrates: 20g | Protein: 44g | Fat: 36g | Saturated Fat: 17g | Cholesterol: 154mg | Sodium: 935mg | Potassium: 919mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2770IU | Vitamin C: 45mg | Calcium: 774mg | Iron: 4.4mg