Vegan Slow-Cooker Lasagna – DF, V, SC
(Adapted from The Spruce Eats)
This is yet another healthy and delicious comfort food that can be made during the day and will be ready to eat come the dinner hour. It’s a great alternative if you are vegan/vegetarian or for meat eaters attempting a few awesome ‘meatless Monday’ meals :).
1 container soft (silken) tofu*
1 container firm or extra firm tofu*
¼ cup non-dairy milk** of your choice
½ teaspoon garlic powder
2 tablespoons fresh lemon juice
3 tablespoons fresh basil, chopped
1 teaspoon himalayan salt
2 10-ounce packages frozen spinach, thawed and patted dry
4 cups tomato sauce of your choice
1 10-ounce box lasagna noodles
*Tofu – or rather, the soy it comes from – can be controversial. I have no problem with eating good quality, organic tofu on occasion.
**Whenever I refer to non-dairy milk, organic and unsweetened should really be used.
Mix tofus, milk, lemon juice and all spices in a food processor or blender (a Vitamix works well here). Spoon this out into a large bowl and add thawed spinach. Use a couple of forks to break up the packed spinach and spread it evenly throughout creamy mixture.
Spread about 1/3 of the tomato sauce into the bottom of the slow cooker. Add 1/3 of the lasagna noodles on top of the sauce and 1/3 of the tofu/spinach mixture on top of the noodles. Repeat the layers in this order – sauce, noodles, tofu – until all prepared ingredients have been used up. Make sure to finish with the sauce on top.
Cook on low for 5-6 hours, ensuring noodles are soft but removing before anything has burned.