Crock Pot - Gluten-Free Crock Pot Lasagna

Dinner is hard sometimes when there is just so much on our plate. I barely was able to squeeze in my JNL Fusion Ballistic Backside workout this morning before we had to rush out the door to get to our Homeschooling co+op for ceramics and our reading/writing class. And, tonight we have someone coming over so I do NOT want a mess, so what to do? Enter the easy peasy gluten-free crock pot lasagna recipe that I modified from the http://www.eatliverun.com blog.


I can't do soy, or I'd do a fermented soy cheese replacement, but I didn't use much of the goat milk ricotta. (my daughter can't do any dairy except undenatured whey) and the rest of the cheese was the Daiya Mozz shreds. I love this cheese substitute although a lot of paleo vegeo lovers out there won't use it because it is a rice based cheese. But my feeling is that rice is far better than soy and I'm allergic to almond cheese, so this is what we end up with.

Clean Eating Gluten-Free Crock Pot Lasagna recipe

Ingredients:
1 1/2 10-oz bags frozen chopped organic collard greens (Earthbound Farms or local from your CSA)
6 oz organic crimini mushrooms, sliced (optional but delicious)
1 15-oz container goat's milk ricotta cheese
1 + 1/2 cup Daiya mozzarella cheese
1/4 large jar organic marinara sauce (mix into the next item)
1 Large can of Muir Glen organic crushed tomatoes
1/2 tsp Himalayan salt
1/4 tsp black pepper
10 “no-boil”gluten-free lasagna noodles

Directions:
1. Place frozen collard greens in a large microwave safe container with a lid. Microwave on high for three minutes. Remove lid and stir then cook again for another two minutes, or until heated through.
2. Remove greens from the bowl and wrap tightly in a clean dish cloth or paper towels to squeeze out all the liquid. Do not forget to do this step!! This is so important because you want to get out as much liquid as you can from the greens so you don’t end up with watery goo when you open your crock pot.
3. Place drained cooked greens in a large mixing bowl. Add ricotta cheese, 1 cup shredded diaya mozzarella cheese, salt and pepper. Mix well to combine.
4. Pour enough sauce to cover the bottom as your base for the Gluten-Free Crock Pot Lasagna. Lay two lasagna noodles flat side-by-side at the bottom of the pot. If you like, you can break apart another noodle to fit in the sides.
5. Spread about a fourth of the cheese mixture on top of the noodles. It’s easiest to use your hands here and the goat cheese and diaya keep it pretty clean and it's not gooshy to work with.
6. Scatter a handful of mushrooms on top of the cheese.
7. Drizzle about 1/4 cup marinara sauce on top and then layer two more noodles.
8. Repeat until you have five layers. Spread remaining sauce on top of the final layer and scatter the last 1/2 cup of the mozzarella cheese on top.
9. Place lid on the Crock Pot and cook on LOW for 5-6 hours. Lasagna will puff up when done. When ready to serve, cut squares of lasagna out of the Crock Pot to serve.