Vegan crock pot lasagna
Vegan Crock Pot / Slow Cooker Lasagna
What can I say, I love, love Lasagna. I haven't meet anyone that doesn't love lasagna. This is one meal that I really have missed since I starting eating a plant-based diet. I love all the filling and satisfying flavors that Lasagna has to offer, but I don't miss all the animal products used in the traditional recipe.
I don't say this lightly, but this is the best vegan lasagna that is made in a slow cooker or crock pot! Layered with two types of tofu, red marinara and loads of fresh healthy spinach. This lasagna is healthy, satisfying and full of protein. The great part of this healthy lasagna version is that you don't have that "weighed down" feeling after you eat your meal. You know the feeling I mean, where you can't get up and all you want to do is sleep after a hearty plate of lasagna. Well this version isn't that version but it's packed with satisfying flavor and protein!!
So I've been on the hunt for a plant-based version of my favorite lasagna dish that's healthy and vegan and I found one that both myself and my family just love. Did I mention the weather is my area of California is 96 degrees so I don't want to use my oven. So instead, I opted for this easy Slow Cooker / Crock Pot version of Lasagna.
Do you need to "cook" my lasagna noodles? NO! you don't! I didn't like this at first as I've always been taught by my mom to cook and rinse my lasagna noodles. So this was new for me. I've heard of people not cooking their noodles but I never resorted to this style of cooking before now. And now, I don't know I why I didn't listen! The trick is to break your raw noodles the size of your crock pot or slow cooker while you are laying your lasagna.
Clean up is a mess!! NOPE! Not with my recipe! I line my crock pot/slow cooker with crock pot liners and there is no mess whatsoever!! It's a time saver!
What's so wonderful about this amazing recipe, you can add additional vegetables if you like such as some healthy mushrooms, zucchini or eggplant to this easy slow cooker vegan lasagna recipe. Remember to have fun and make this dish your own.
Vegan Crock Pot / Slow Cooker Lasagna Recipe
- 1 Container Soft Tofu
- I Container Extra Firm Tofu
- 1/4 Cup Soy Milk
- 1/2 Tsp Garlic Powder
- 1/2 tsp Fennel Seeds
- 1/2 tsp Thyme
- 1/2 tsp Oregano
- 2 TBS Lemon Juice
- 3 TBS Basil (fresh or ground)
- 1 Tsp Kosher or Sea Salt
- 2 - 10 oz Frozen Spinach or 2 Bunch Fresh Spinach
- 4 Cups of Tomato Sauce with Basil or Italian Style OR prepared Marinara Sauce
- 2 cloves garlic minces (optional if using tomato sauce)
- 1/2 onion chopped (optional if using tomato sauce)
- 1-10 oz Box of Lasagna Noodle
Before we start, just a note on the frozen or fresh spinach. Since spinach releases a lot of water, you will need to either thaw your frozen spinach and pat any water with a towel or with fresh spinach, you can give it a quick boil, then cool it in cool water. I do this by rinsing the cooked spinach in a strainer. then squeezing out the water as much as I could before putting it in the food processor.
If you have time this is optional, if you are not using a prepared marinara sauce, like I did. If you're using tomato sauce, you'll want to spice it up a bit. In a sauce pan add your minced garlic and chopped onions, you can also add a little Italian seasoning to your sauce, if you wish. Remember this is your dish and you spice it up as you want it to be. Add your tomato sauce to the cooked garlic and onions and simmer until warm. If your using a prepared marinara sauce, you can skip this step.
Preparation:
- In a food processor or blender, add the tofu (I like to break it up as I put it in the food processor) Give it a quick blend. Then add your soy milk, garlic powder, fennel seeds, thyme, oregano, lemon juice, basil, sea salt, pepper and spinach to the food processor or blender then blend until smooth.
- Add 1/3 cup of sauce to the bottom of your crock pot then place a 1/3 of your noodles on top of the sauce and then place a 1/3 of your tofu lasagna mixture on top of your noodles.
- Repeat these layers make sure you end with sauce on top.
- Cook on low for 6 - 8 hours or until the noodles are soft. I was home at the time, so I placed the slow cooker on high for 4 hours but I stopped it at 2 hours as the noodles were soft. But don't place the slow cooker on high if you can't watch it or the meal will be dried out.
You can also top with a vegan cheese of your choice and serve with garlic bread. Remember to have fun while cooking and make this recipe your own.
Happy Cooking and Live Your Best Life!