Mama Z's Easy Crockpot Lasagna Gluten Free Style

Mama Z's Easy Crockpot Lasagna

Author: Mama Z

Ingredients

1 lb. organic ground beef, cooked in 1 Tbsp. Italian seasoning or Herbs de Provence*
1 package of gluten-free lasagna noodles
2 quarts of my homemade spaghetti sauce
2 cups Daiya mozzarella shreds (1 bag)
2 pasture-raised organic eggs, beaten OR 1 tablespoon egg replacer PLUS 4 tablespoons purified or distilled water
15 ounces unsweetened coconut milk yogurt
½ cup vegan Parmesan cheese (use more of the Daiya cheese shreds here if you are dairy-free, or raw organic Parmesan cheese is best if you do include dairy in your diet)
Fresh Organic herbs: basil, oregano, thyme & parsley

Instructions

Brown the meat with the Italian seasoning (or Herbs de Provence). Drain, return to pot, and stir in 2 quarts of spaghetti sauce.
In a medium mixing bowl, combine the yogurt, Daiya mozzarella or parmesan, eggs, and 1 tablespoon of each fresh herb (or 1 teaspoon if using dried herbs). Mix well.
Spread 1 cup of the spaghetti sauce over the bottom of your crockpot dish. Layer a third of the uncooked lasagna noodles, yogurt mixture, cooked meat, spaghetti sauce, and mozzarella cheese. Repeat the layering two more times.
Top with a layer of cheese, herbs, and then a final layer of cheese.
Cook on high for 3 to 4 hours.

Notes

*To make this recipe vegan, omit the meat. It's amazing either way.
You can freeze this meal for busy days.

Recipe by Natural Living Family with Dr. Z & Mama Z at https://naturallivingfamily.com/?p=10498