Crockpot Vegan Lasagna

Crockpot Vegan Lasagna

Crockpot Vegan Lasagna – This is an awesome dish for dinner, or great to take to potlucks or family get-togethers! Your house doesn’t get heated up by the oven either when making crockpot lasagna, and if you have errands to run, you can do that too while this is cooking! This is just phenomenal. We really enjoying eating this!

Please note that these are just guidelines and you can use WHATEVER veggies you’d like! Since the making of this video, I have learned to top off my lasagna with freshly sliced tomatoes then top that with a lot of nutritional yeast instead of actual vegan cheese, but, that is a personal preference. I was delighted to find that the nutritional yeast actually melted into the tomatoes and was delicious! Try it!

At first I was a bit hesitant about fixing this, but it actually turned out quite good. Good thing I am not afraid to try new things.

Crockpot Vegan Lasagna

Crockpot Vegan Lasagna

Ingredients

For the Tofu Ricotta
  • 1 pound extra firm tofu
  • 1/2 cup nutritional yeast
  • 1 tsp lemon juice
  • 1/4 tsp garlic powder
  • 1 tsp sea salt
  • 1 tbsp italian seasoning
  • 1 tsp miso past
  • 1/4 tsp onion powder
  • 1 tbsp freshly chopped basil
For the lasagna
  • 4 cups sauce (your choice of spagetti sauce)
  • 1 large portobello mushroom sliced thinly
  • 1/2 large white onion sliced into half moons
  • 1 box frozen spinach THAWED
  • 1 box whole grain lasagna noodles UNCOOKED
For the toppings
  • 1 bag shredded Daiya Mozzarella Cheese OPTIONAL
  • 1/4 cup basil
  • 1/4 cup italian seasonings or oregano
  • nutritional yeast

Directions

  1. To make the tofu ricotta, crumble the tofu with your fingers into a bowl.Then, add the rest of the tofu ricotta ingredients and mix together.
  2. To assemble your lasagna, pour in 1 cup of sauce on the bottom of the crockpot.
  3. Add a layer of your noodles. Break them into pieces so they fit. Fill all the nooks and crannies.
  4. Then, add a layer of tofu ricotta.
  5. Next, add a layer of your chopped spinach.
  6. Then, add a layer of sliced onions.(not all of them, just some of them)
  7. The next layer is your portobello mushroom slices.
  8. Then, add in one more cup of sauce.
  9. Continue these layers 2 more times….starting with the noodles, then, the ricotta, the spinach, the onions, and the sliced mushrooms.
  10. After placing your last layer of mushroom slices down, add in 1/3 of the bag of Daiya mozzarella cheese.
  11. Add a little more sauce, leaving enough to cover your final layer of noodles.
  12. So, add your last layer of noodles.
  13. Add the rest of the sauce, diluting with water if you think you need more sauce. Spoon over the noodles to make sure they are all wet.
  14. Add the remaining Daiya cheese shreds.
  15. Sprinkle the 1/4 cup of Basil and 1/4 cup of Italian seasonings or Oregano on top.
  16. Cover and turn the crockpot to high for 4 hours.
  17. Test noodles to make sure they are done and everything tastes great.
  18. Enjoy!

Thanks so much to Dani Pipkins for the great video and for the delicious Crockpot Vegan Lasagna recipe.

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