Slow Cooker Spinach Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 container soft tofu1 container extra firm tofu1/4 cup unsweetened almond milk1/2 tsp garlic powder2 Tbsp lemon juice3 Tbsp fresh basil, chopped2 cups baby spinach, chopped4 cups no salt added tomato sauce1 - 10oz box Dreamfield's lasagna noodles
1. In a food processor, combine the tofu, milk, garlic powder, lemon juice and basil and process until smooth. Stir in spinach.
2. Place about a cup of tomato sauce in the bottom of the slow cooker. Layer 1/3 of the noodles on top of the sauce and 1/3 of the tofu mixture on top of the noodles. Repeat layers, being sure to end with sauce on top.
3. Cook on LOW for 8 hours, or until noodles are soft.
Serving Size: Makes 8 servings
2. Place about a cup of tomato sauce in the bottom of the slow cooker. Layer 1/3 of the noodles on top of the sauce and 1/3 of the tofu mixture on top of the noodles. Repeat layers, being sure to end with sauce on top.
3. Cook on LOW for 8 hours, or until noodles are soft.
Serving Size: Makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 218.4
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 60.0 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 5.9 g
- Protein: 13.8 g
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