Slow Cooker vegan lasagne

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.

For a traditional, non vegan, recipe, replace the tofu with ricotta cheese. Adding very thinly sliced mozzarella on the top is also traditional and non-vegan.

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