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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 386.8
  • Total Fat: 7.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,675.4 mg
  • Total Carbs: 66.1 g
  • Dietary Fiber: 11.5 g
  • Protein: 28.0 g

View full nutritional breakdown of Vegan Slow Cooker Lasagna calories by ingredient
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Vegan Slow Cooker Lasagna

Submitted by: CHRISWANTSABS

Introduction

I wanted to try Chef Meg's Slow Cooker Lasagna but it was full of meat and cheese. This is a vegan take on the same recipe -- made with 6 instead of 8 servings because... I don't know who she was kidding with that 8 business. Some key differences -- we're using about twice as many noodles but eliminating cheese and using basic tofu "ricotta" cuts so many calories that it comes out about even. You're going to also lose about 4g of Fat and about 3g of protein if you follow her suggested 8 servings but, again, we're figuring on this being 6. There was a lot of debate on Meg's recipe regarding what the cup size measurement is of a serving. It depends a great deal on your particular slow cooker as to what it will look like but it is about 1.75 cups worth of the mixture. It should contain about 2 noodles, about a cup of "meat & sauce" and about 1/4 cup of the "ricotta". I hope this helps. I wanted to try Chef Meg's Slow Cooker Lasagna but it was full of meat and cheese. This is a vegan take on the same recipe -- made with 6 instead of 8 servings because... I don't know who she was kidding with that 8 business. Some key differences -- we're using about twice as many noodles but eliminating cheese and using basic tofu "ricotta" cuts so many calories that it comes out about even. You're going to also lose about 4g of Fat and about 3g of protein if you follow her suggested 8 servings but, again, we're figuring on this being 6. There was a lot of debate on Meg's recipe regarding what the cup size measurement is of a serving. It depends a great deal on your particular slow cooker as to what it will look like but it is about 1.75 cups worth of the mixture. It should contain about 2 noodles, about a cup of "meat & sauce" and about 1/4 cup of the "ricotta". I hope this helps.
Number of Servings: 6

Ingredients

    For the "Meat Sauce":
    1 lb Yves Ground Round
    1 average size eggplant
    4.25 cups of tomato sauce.
    Italian Seasonings

    For the Basil Tofu "Ricotta":
    (This makes a full batch, of which I used 3/4)
    1 lb firm tofu, pressed
    2 T lemon juice
    1 T olive oil
    2 clove garlic, minced or pressed
    t salt
    cup nutritional yeast flakes
    1 T Onion Powder
    1 T Garlic Salt
    Large handful fresh basil leaves, chopped
    Dash black pepper
    Dash red pepper (optional, but tasty)

Directions

1) Defrost the Yves Round in the microwave for 2 1/2 minutes.

2) While that's defrosting, put half the ingredients for the Tofu Ricotta in to a food processor and blend until smooth. Crumble remaining tofu in a bowl, add remaining ingredients, and mix everything together, leaving some of the tofu chunky like ricotta. Taste, add additional garlic salt if needed.

3) Chop up the Eggplant. Combine the Yves, Eggplant, all but 1 cup of the tomato sauce, and any additional seasonings in a pan and heat through. Sauce should be bubbling.

4) Pour about a half a cup of the plain sauce in the bottom of your slow cooker. Breaking noodles to fit, make a layer, using 3 noodles. Add 1/4 c. water on top.

5) Spoon 1/2 of the "meat" sauce over the bottom noodles and top with 3 more noodles.

6) Spoon 3/4 of the "ricotta" on top of the second layer of noodles. Top with 3 more noodles, pressing down to flatten the layer below. Add another 1/4 c. of water to this layer.

7) Spoon the rest of the "meat" sauce on to this layer. Top with remaining 3 noodles. Pour all the remaining plain sauce over the top and add about 1/4 c. additional water.

8) Cook on low for 4-6 hours.

*IF YOU WANT TO MAKE TRADITIONAL NOODLES THAT ARE BOILED FIRST, DO NOT ADD ADDITIONAL WATER DURING COOKING TIME.

Number of Servings: 6

Recipe submitted by SparkPeople user CHUCKRABBIT.






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