Ingredients:
- 1 container soft (silken) tofu
- 1 container firm or extra firm tofu
- 1/4 cup soy milk
- 1/2 tsp garlic powder
- 2 tbsp lemon juice
- 3 tbsp fresh basil, chopped
- 1 tsp salt
- 2 10 ounce packages frozen spinach, thawed and patted dry
- 4 cups tomato sauce
- 1 box lasagna noodles
Preparation:
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.
More Easy Vegetarian Crock Pot Recipes:
Vegetarian Crock Pot Chili
Cheesey Scalloped Potatoes
Vegetarian Baked Beans
Split Pea Soup
Mexican Refried Beans
Vegetable Minestrone Soup
Crock Pot Sweet Potatoes
One Pot Rice and Veggie Pilaf
Quick Crock Pot Apple Cobbler
Sweet Pineapple Baked Beans
Easy Crock Pot Green Bean Casserole
Hot and Spicy Artichoke Dip
Easy Crock Pot Potatoes with Cheese
Crock Pot Spinach Casserole
Easy Cheesy Bean Dip
Very Veggie Crock Pot Chili
Barbecue Tofu
Vegetarian Barley Chili
Curried Rice and Lentils
Crock Pot Lentil Soup
Easy Spanish Rice
Crock Pot Rice Pudding
