Saturday, February 5, 2011

Crock Pot Vegan Lasagna Recipe: Your New Fave Mouth Yum


  • 1 container soft (silken) tofu
  • 1 container firm or extra firm tofu
  • 1/4 cup soy milk
  • 1/2 tsp garlic powder
  • 2 tbsp lemon juice
  • 3 tbsp fresh basil, chopped
  • 1 tsp salt
  • 2 10 ounce packages frozen spinach, thawed and patted dry
  • 4 cups tomato sauce
  • 1 10-ounce box lasagna noodles


In a food processor or blender, combine the silken tofu
firm or extra-firm tofu, soy milk,
garlic powder, lemon juice, basil, 
and salt and process until smooth.
Add the spinach to this mixture.
Place about a cup of the tomato sauce in the bottom of 
the crock pot or slow cooker.
Then place 1/3 of the noodles on top of the sauce, 
and 1/3 of the tofu and spinach
mixture on top of the noodles. 
Repeat these layers, being sure to end with sauce on top.
Cook on low for 6 to 8 hours, or until noodles are soft.
Makes 6 servings of lasagna.

Recipe by Jolinda Hackett for food

No comments: