Ingredients Jump to Instructions ↓

  1. 1 container soft (silken) tofu

  2. 1 container firm or extra firm tofu

  3. 1/4 cup soy milk

  4. 1/2 tsp garlic powder

  5. 2 tbsp lemon juice

  6. 3 tbsp fresh basil, chopped

  7. 1 tsp salt

  8. 2 10 ounce packages frozen spinach, thawed and patted dry

  9. 4 cups tomato sauce

  10. 1 10-ounce box lasagna noodles

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Cook on low for 6 to 8 hours, or until noodles are soft.

  4. Makes 6 servings of lasagna.

  5. Nutritional information:

  6. Calories : 284, Calories from Fat: 53 % Daily Value:

  7. Total Fat: 5.9g, 9%; Saturated Fat: 0.9g, 5%; Trans Fat: 0.0g Sodium: 1352mg, 56%

  8. Total Carbohydrates: 42.0g, 14%

  9. Dietary Fiber: 5.3g, 21%

  10. Sugars: 9.1g Protein: 20.1g Vitamin A 190%, Vitamin C 68%, Calcium 27%, Iron 33%

  11. More Easy Vegetarian Crock Pot Recipes:

  12. Vegetarian Crock Pot Chili Cheesey Scalloped Potatoes Vegetarian Baked Beans Split Pea Soup Mexican Refried Beans Vegetable Minestrone Soup Crock Pot Sweet Potatoes One Pot Rice and Veggie Pilaf Quick Crock Pot Apple Cobbler Sweet Pineapple Baked Beans Easy Crock Pot Green Bean Casserole Hot and Spicy Artichoke Dip Easy Crock Pot Potatoes with Cheese Crock Pot Spinach Casserole Easy Cheesy Bean Dip Very Veggie Crock Pot Chili Barbecue Tofu Vegetarian Barley Chili Curried Rice and Lentils Crock Pot Lentil Soup Easy Spanish Rice Crock Pot Rice Pudding


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