Dairy Free Lasagna in the Crock Pot

Prep Time5 minutes
Cook Time4 hours 10 minutes
Assembly10 minutes
Total Time4 hours 25 minutes
Course: Main Dish
Cuisine: Dairy Free
Condition: Dairy Free
Servings: 6 servings


  • 1 lb ground turkey
  • 1 tbsp Italian seasoning
  • 2 24 oz jars marinara sauce
  • 8 oz lasagna noodles uncooked
  • 1 16 oz container dairy free ricotta like Kite Hill or Tofutti
  • 2 cups shredded dairy free mozzarella like Violife
  • 1/2 cup water


  • Place ground turkey in a large saute pan over medium high heat, breaking up with a spoon until cooked through. Season with Italian seasoning. Add marinara sauce and stir until combined. Remove from heat.
  • Ladle some sauce onto the bottom of the slow cooker. Add a layer of noodles. You will need to break some to get more coverage. Next add dollops of ricotta and a sprinkle of mozzarella cheese.
  • Repeat this until you have at least 3 layers. Pour the remaining sauce on top and sprinkle heavily with mozzarella cheese. Pour water around the edges of the lasagna.
  • Cook on high heat for 4 hours (or low heat for 8 hours). Let lasagna cool 15-20 minutes before serving. The longer you let it cool, the more it will firm up and be easier to cut into pieces.
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An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.