Dairy Free Lasagna in the Crock Pot
Ingredients
- 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
Method
- 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.
Private Notes
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Kathleen Tabb is a registered dietitian based in Maryland. She specializes in digestive conditions such as irritable bowel syndrome (IBS) and has extensive training through her master’s degree in integrative and functional nutrition. She is passionate about looking at her clients holistically to illuminate the root cause of their concerns in order to improve health and quality of life.
