Gluten-Free, Dairy-Free, Slow Cooker Lasagna

A great recipe for on the run adults!

INGREDIENTS

1 pound ground beef

1 large onion, chopped

2 garlic cloves, minced

1 can (29 ounces) tomato sauce

1 cup water

1 can (6 ounces) tomato paste

1 teaspoon salt

1 teaspoon dried oregano

1 package (8 ounces) no-cook #glutenfree Lasagna noodles

4 cups (16 ounces) shredded #vegan mozzarella cheese

1-1/2 cups (12 ounces) Vegan ricotta

1/2 cup grated vegan Parmesan cheese

DIRECTIONS

• In a skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, water, tomato paste, salt and oregano.

• Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce.

• Cover and cook on low for 4-5 hours or until noodles are tender.