Crockpot Vegan Lasagna
Sep 13, 2024
Crockpot Vegan Lasagna
Serves: 4-6 • Total Time: 3 hours • FODMAP Rating: Low
Get ready for the easiest, most delicious plant-based lasagna you've ever made! This slow-cooker recipe is packed with flavor thanks to creamy tofu ricotta, veggies, and an option to use melty vegan cheese on top. Perfect for busy nights, it's healthy comfort food that the whole family will love—no one will even miss the meat!
For tofu ricotta:
2 (14 oz) packages firm or extra tofu (no need to press)
¾ cup plain, unsweetened vegan yogurt - Homemade or store-bought. (you can also use plain hummus instead of yogurt!)
2 tablespoons lemon juice
2 teaspoons salt
1 ½ teaspoons garlic powder
1 ½ teaspoons Italian seasoning
Other ingredients:
2 (25 oz) jars marinara sauce
9 sheets regular lasagne
1 medium onion, chopped
Your choice of veggies
6 ounces spinach, roughly chopped (if desired)
1 ½ cup cooked lentils
3 ounces vegan mozzarella cheese, shredded - (if desired, can use breadcrumbs instead)
Instructions:
1. Begin by draining the tofu and placing it in a large bowl. Let it rest for 5-10 minutes while you gather the other ingredients. During this time, the tofu will release some water—pour it off before moving on. Add the rest of the ricotta ingredients to the bowl and use a fork to mash everything together until the mixture becomes light and well-mixed.
2. Start by spreading about 1 ½ cups of marinara sauce on the bottom of the slow cooker. Add 3 sheets of uncooked pasta, breaking them to fit if needed—it doesn't have to be perfect. Spread about 1 ½ cups of the tofu ricotta on top, followed by a handful of vegetables, lentils, and sprinkle a handful of spinach. Repeat this layering two more times, but for the final layer, omit the vegetables, finishing with just sauce, pasta, ricotta, and sauce on top then shredded cheese.
3. Cover the slow cooker and cook on high for 2 hours. When done, the cheese should be melted, and the lasagna lightly bubbling. Turn off the slow cooker and let it sit for 30 minutes to an hour with the lid slightly ajar. This rest period helps it set, making it easier to serve. You can serve right away, but the lasagna will be more casserole-like if cut immediately. Pair with a side salad and enjoy!
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