Vegan Slow Cooker Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
For the "Meat Sauce":1 lb Yves Ground Round1 average size eggplant4.25 cups of tomato sauce.Italian SeasoningsFor the Basil Tofu "Ricotta":(This makes a full batch, of which I used 3/4)1 lb firm tofu, pressed2 T lemon juice1 T olive oil2 clove garlic, minced or pressed¼ t salt¼ cup nutritional yeast flakes1 T Onion Powder1 T Garlic SaltLarge handful fresh basil leaves, choppedDash black pepperDash red pepper (optional, but tasty)
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.
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.
Nutritional Info 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
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