Crock Pot Vegetarian Lasagna Recipe

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.

Nutritional information:

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

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

Total Carbohydrates: 42.0g, 14%

Dietary Fiber: 5.3g, 21%

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

More Easy Vegetarian Crock Pot Recipes:

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