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Crock Pot Vegetarian Lasagna Recipe
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Crock Pot Vegetarian Lasagna Recipe
1 container soft tofu
1 container firm or extra firm tofu
¼ cup soy milk
½ tsp garlic powder
2 tsp lemon juice
2 tbsp fresh basil, chopped
1 tsp salt
2 10 oz packages frozen spinach, thawed and patted dry
4 cups tomato sauce
1 box lasagna noodles
Preparation:
In food processor or blender, combine the tofu, soy milk, garlic powder, lemon juice, basil, and salt and process until smooth. Add 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 tip of the noodles. Repeat these layers, being sure to end with sauce on tip.
Cook on LOW for 6-8 hours or until noodles are soft.
* DO NOT OVER COOK!!! THIS IS NOT ONE OF THOSE CROCK POT DISHES THAT THE LONGER YOU COOK IT THE BETTER!