Crock Pot Vegan Lasagna Recipe: Your New Fave Mouth Yum

Ingredients:

• 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

Preparation:

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 about.com/vegetarian food