Slow Cooker Pizza Lasagna with Gluten-Free Option

Get ready for a meaty, delicious comfort meal with this Slow Cooker Pizza Lasagna, which can also be made gluten-free with one simple swap of noodles! This recipe is easy to customize and will serve a hungry crowd.

Slow Cooker Pizza Lasagna is a family-friendly, cheesy comfort meal that will be loved by all. It takes the best pizza toppings like pepperoni, sausage, and ground beef and combines them with that hearty marinara sauce and lasagna noodles. These ingredients create a wonderful meal that can even be made gluten-free!

What you’ll love about Slow Cooker Pizza Lasagna:

• Meaty Combination – If you love a Meat Lovers Pizza, then you are going to really love this lasagna.
• Customizable – Get creative with peppers, olives, and all your favorite pizza toppings.
• Gluten-Free – This recipe can be made with a simple swap of gluten-free lasagna noodles.
• Hands-Free – After the initial meat prep, the slow cooker takes care of dinner in 4 hours on LOW.

Ingredients for Slow Cooker Pizza Lasagna:

• Olive Oil
• Onion
• Ground Beef
• Ground Italian Sausage
• Salt
• Garlic Powder
• Ground Pepper
• Marinara Sauce
• Ricotta Cheese
• Freshly Grated Parmigiano Cheese
• Italian Seasoning
• Shredded Mozzarella Cheese
• Sliced Pepperoni
• Oven-Ready Lasagna Noodles or Gluten-Free Oven-Ready Lasagna Noodles

Step-by-Step Instructions for Pizza Lasagna:

1. In a large skillet, on medium-high heat, add the olive oil and onions, and cook until translucent.
2. Add ground beef and sausage, and use a heat-proof spoon to break them into small pieces as the meat cooks.
3. Sprinkle the salt, garlic powder, and ground pepper; continue to cook until well done.
4. Add the marinara sauce to the meat mixture. Mix well and simmer for 10 minutes.
5. In a separate bowl, add the Ricotta Cheese, Parmigiano, and Italian Seasoning. Mix until well combined and set aside.
6. Using a 6-quart slow cooker, add 1/2 cup of the meat sauce, spread to cover the bottom.
7. Add 3 lasagna noodles, break them to fit if needed.
8. Add 1/3 of the remaining sauce, carefully spread over the lasagna noodles.
9. Add 1/2 of the Ricotta mixture. Use a spoon and spoon it out over as much of the sauce as you can; try not to mix it directly into the sauce.
10. Add 1 cup of the shredded Mozzarella.
11. Add about 12 slices of Pepperoni.
12. Repeat steps 7-11.
13. Add the last 3 lasagna noodles.
14. Add the remaining meat sauce.
15. Sprinkle 1-2 cups of freshly grated Parmigiano. Reserve the remaining 10-12 slices of pepperoni for 1 hour before the lasagna is ready.
16. Cover the slow cooker and cook on LOW for 4 hours.
17. After 3 hours, add the remaining pepperoni and continue to cook on low.
18. Cool for 15 minutes and serve.

What gluten-free noodles or pasta should you use?

This recipe is made with No-Boil Oven Ready Lasagna Noodles; the best choice is to use Barilla Oven Ready Gluten-Free Lasagna Noodles. These can be found at Walmart, local grocery stores, and on Amazon. It’s crucial to use high-quality gluten-free noodles that are oven-ready for this recipe.

As always, check all remaining ingredients to verify there is no cross-contamination due to different brands.

How do you store leftovers?

Once fully cooled, store leftovers in an airtight container for up to 4 days. When ready to serve, heat a portion on a microwave-safe plate for 1-2 minutes.

Slow Cooker Pizza Lasagna with a Gluten-Free option is going to become your go-to comfort meal on a busy weeknight when the slow cooker comes in clutch. It is guaranteed to become a family favorite, served with salad or green beans.