Sunday, March 9, 2014

Crock Pot Lasagna (gluten and dairy free!)

I adapted this recipe from one I found somewhere on this blog.  I ended up changing the amounts quite a bit, but am ever grateful for the general idea.  This tastes like lasagna!

1 lb ground turkey, cooked with onion flakes and garlic salt
     (you could also use sausage and some Italian seasoning)
10 oz gluten free lasagna noodles
3/4 cup cashews
1/2 cup almond milk
2 - 24oz spaghetti sauce jars

In Vitamix, blend 1/2 cup cashews and 1/2 cup milk.  After this is blended, add another 1/4 cup of cashews to thicken it up.  This is your "cashew cheese".  You could throw in some Daiya shredded cheese if you wanted to.

Spray crockpot with canola oil.  Layer meat and sauce, uncooked lasagna noodles, and cashew cheese.  Repeat several times.  Be sure the top is coated with enough sauce that the noodles are covered.

Cook on low 3-4 hours.

Isaac was a big fan!


  1. Do you layer the noodles on the very bottom first? Then the meat, cashew cream, sauce, noodles? Looks great!

  2. Also how big is the crockpot used? Thanks!