Crockpot Gluten Free & Dairy Free Lasagna

"Wow...this is good" is the exact quote from my husband tonight. Now if he likes it, anyone will like it. Last time I came up with this recipe I put it in the oven (yes I threw it together because I wanted lasagna so bad even though I am off dairy and gluten). My family sprinkles parmesean cheese on theirs while I just add a little salt and pepper for taste. All the products I use are gluten free confirmed by the companies website. My measurements are not exact and yours may be different due to different crockpot size.

Ingredients:

• 1 1/2 lbs ground turkey meat (I use Foster Farms)
• 1 large or medium yellow onion chopped/diced
• 1 24 oz jar spaghetti sauce (I use Ragu...either chunky super vegetable primavera or mama's special garden sauce)
• 1 bunch spinach leaves or 10 oz bag
• 1 red pepper chopped/diced
• 1 green pepper chopped/diced
• 32 oz sliced mushrooms
• 1 package Tinkyada lasagna noodles (picture below)
• Italian seasoning (or make your own...I just have this on hand)
• 6 eggs (to help soak up the liquid from cooking the vegetables)
• Parmesan cheese if you want to use dairy

What I did:

• Brown and cook the turkey meat with the onion
• Add all the ragu sauce except about a 1/2 cup to spread on the bottom of the crockpot

Layers:

• 1/2 cup ragu sauce
• 3-4 uncooked tinkyada gluten free lasagna noodles (see picture below. I had to break them up to fit in my oval crockpot)
• 1/3 meat sauce
• put in 1/3 of green pepper, 1/3 of red pepper, 1/3 mushrooms, 1/2 of the spinach
• beat 3 eggs together and pour over the vegetables (see picture below)
• sprinkle about 1-2 tsp italian seasoning
• repeat 2-3 times; finishing with the last layer just being peppers, mushrooms, and meat sauce