Slow Cooker Lasagna (vegan and full of veggies)

I’m going to be real with you. This lasagna is a labor of love. It takes time and there are several steps to follow.

I will say however, that the end product is well worth your effort and it is one of the healthiest most yummy lasagna recipes around. There’s nothing like spending time and love on a recipe only to find out it is only okay. This recipe is more than okay. You will love it, you will share it and you will make it again.

There are a few things you can do to make it easier on yourself. I recommend making the marinara and the cheesy tofu mixture a day in advance. You can also buy pre-made marinara (not as tasty but will work in a pinch).

The cool part about this recipe is that once you get everything in the slow cooker, you just hit go and it takes care of itself.

Slow Cooker Lasagna 

There are several components to this dish. Let’s start with the marinara sauce.

Marinara Sauce

WHAT YOU WILL NEED

2 tablespoons olive oil

6 cloves garlic, minced

2 small onions, diced (or 1 large onion)

2 cans diced tomatoes (12 oz.)

3 tablespoons tomato paste

1/2 cup (packed) fresh basil leaves, left whole

1 tablespoon onion powder

1 tablespoon garlic powder

2 teaspoons dried oregano

1 teaspoon salt

2 teaspoons sugar

HOW TO DO IT

• Heat olive oil in a large pan and saute the onions and garlic for 5 minutes on medium heat.

• Add both cans of tomatoes, tomato paste, fresh basil, onion powder, garlic powder,oregano, salt and sugar.

• Turn heat to medium low and simmer for 20 minutes, stirring occasionally.

• Turn heat off and in two batches, blend in a blender until smooth (you may want to wait for it to cool a bit before you blend it).

• Set aside

 Next:

Cheesy Tofu Mixture

WHAT YOU WILL NEED

1 pack firm tofu (14 oz.)

1 tablespoon lemon juice

1 teaspoon dried dill

1 tablespoon nutritional yeast

1 teaspoon dried basil

1/2 teaspoon salt

HOW TO DO IT

• Place tofu in a bowl and mash with a fork until it becomes the consistency of ricotta cheese.

• Add the lemon juice, dill, nutritional yeast, basil and salt and stir until all ingredients are combined.

• Set aside.

And finally, it’s time to assemble.

Additional Filling Ingredients

1 box whole wheat lasagna noodles (do not cook)

4 cups mushrooms, sliced

4 cups fresh spinach, chopped (if the leaves are baby leaves, no need to chop)

2 cups grated carrot

4 cups sliced kale

Assembly

You can assemble this as you see fit or you can follow my method which goes a little somethin’ like this:

Spread 1 cup of marinara sauce evenly on the bottom of the slow cooker.

Followed by a layer of noodles (may have to break them a bit to make them fit)

1/3 cup cheesy tofu mixture

1/3 of the mushroom

1/3 of the carrots

1/3 of the spinach

1/3 of the kale

2 cups sauce

layer of noodles

1/3 cup cheesy tofu mixture

1/3 of the mushrooms

1/3 of the carrots

1/3 of the spinach

1/3 of the kale

1 cup of marinara sauce

layer of noodles

remaining mushrooms

remaining carrots

remaining spinach

layer of noodles

remaining cheesy tofu mixture

remaining marinara

• Place  and secure the lid on your slow cooker and cook on low for 3 1/2 hours.

Cook’s Notes: Don’t cook the noodles before putting the in the lasagna.

 

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