Slow Cooker vegan lasagne

Name: Slow Cooker vegan lasagne Recipe
Prep time: 30 min
Cook time: 300 min
Total time: 330 min
Yield: 8
Ingredients: 1 block tofu; 1/4 c nutritional yeast; 1 t lemon juice; 3 t oregano divided; 2 T basil divided; 2 t thyme divided; 3 t rosemary divided; 1 t onion powder; 1/4 tsp onion powder; 1/4 garlic powder; 1 c fresh spinach; 9 whole wheat lasagne noodles uncooked; 1 medium zuccinni sliced; 1 large can crushed tomatoes; 1 c fresh mushrooms; 1 medium onion diced; 4 cloves of garlic sliced or minced; Salt and pepper to taste.

Minutes to Prepare: 30
Minutes to Cook: 300

Number of Servings: 8

Ingredients

1 block tofu1/4 c nutritional yeast1 t lemon juice 3 t oregano, divided2 T basil, divided2 t thyme, divided3 t rosemary, divided1 t onion powder1/4 tsp onion powder 1/4 garlic powder1 c fresh spinach9 whole wheat lasagne noodles, uncooked1 medium zuccinni, sliced1 large can crushed tomatoes 1 c fresh mushrooms 1 medium onion, diced4 cloves of garlic, sliced or minced Salt and pepper to taste.

Directions

Crush the tofu with a fork and add the nutritional yeast, lemon juice, 1 t oregano, 2 t basil, 1 t thyme, 1 t rosemary, onion powder, garlic. If you would prefer, you can add prepared Italian seasoning instead of the mix listed here. Set aside.

Mix the crushed tomatoes, mushrooms, onion, garlic, and the remainder of the spices. Again, Italian seasoning can replace the spices. Salt and pepper to taste. Salt was not included in the nutritional calculation.

Spray the inside of the slow cooker with release spray. Cover the bottom of the slow cooker with a couple of spoons full of sauce. Layer one five of the noodles on top. Then spread a third tofu mixture on top. Next, layer one third of the zuccinni and spinach. Add a few spoons full of sauce. Continue layering until you have used up all the ingredients. Set the slow cooker on low for 5-6 hours.

Serving Size:�Makes eight servings

Servings Per Recipe: 8

Nutritional Info Amount Per Serving