Dairy Free Lasagna in the Crock Pot
Servings: 6 servings
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
Instructions
- 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.
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.
