Gluten Free Vegetarian Crockpot Lasagna

Another rainy day, another opportunity to head to the kitchen!

Second rainy day in a row today. That calls for more comfort food. Yesterday I made Gluten Free Vegetable Dumpling Soup which was absolutely delicious and today I decided on lasagna. Tonight my mom made an old favorite. English Muffin Pizza - easily made gluten free and/or vegetarian.

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It's the day before Halloween. The video required creepy music! Putting together the lasagna doesn't take much time. That's the most time consuming part of the entire dish. Layering the ingredients doesn't require precision. Just do your best, it will come out delicious, promise.

I peeled, washed and sliced a large sweet potato then gathered up the ingredients I would need for the lasagna (see video above)

Start layering the lasagna ingredients as shown in the video above. For my homemade sauce recipe, click the link.

When everything is layered well, cover and set on high for four hours. It will only take about two and a half to three hours to cook. Check it at two hour mark. When a knife goes through the middle easily, and the top looks bubbly, it's done.

The lasagna will be a bit softer from the crockpot, but I don't mind that. I actually like it. I find it much easier to make this way than the traditional method.

Serve and enjoy!

More Comfort food recipes - all Gluten Free/Vegetarian: Roasted Butternut Squash Soup (Gluten Free, Vegetarian), Broccoli Cheese Soup, Macaroni And Cheese, Gluten Free Vegetable Dumpling Soup.

Ingredients:

Gluten Free lasagna noodles

Ricotta cheese,

Mozzarella cheese

Parmesan cheese

Sweet potato

Fresh spinach

Kidney beans

Marinara sauce