Slow Cooker Lasagna



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






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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