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Slow Cooker Lasagna

Ingredients

 

1 onion

 

½ green bell pepper

 

½ red bell pepper

 

12 oz mushrooms

 

12 oz fresh or frozen spinach

 

1 lb tofu

 

1 jar pasta sauce

 

Regular lasagna noodles

 

½ cup grated mozzarella soy cheese or 1 cup cashew cheese

 

 

 

Directions

 

Saute vegetables until water is released. Drain.

 

Cover bottom of a 4- to 6-quart slow cooker with thin layer of pasta sauce.

 

Top with noodles, breaking to fit

 

Spread a layer of crumbled tofu

 

Then a layer of veggies

 

Repeat twice

 

Finish by spreading cheese across the top of the uppermost vege layer

 

Cover and cook on low for 3 - 4 hrs

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