Crock Pot Vegetarian Lasagna Recipe

[Laurinda 1]

Crock Pot Vegetarian Lasagna Recipe

1 container soft tofu

1 container firm or extra firm tofu

¼ cup soy milk

½ tsp garlic powder

2 tsp lemon juice

2 tbsp fresh basil, chopped

1 tsp salt

2 10 oz packages frozen spinach, thawed and patted dry

4 cups Tomato sauce

1 box lasagna noodles

Preparation:

In food processor or blender, combine the tofu, soy milk, garlic powder, lemon juice, basil, and salt and process until smooth. Add spinach to this mixture.

Place about a cup of the tomato sauce in the bottom of the crock pot or slow cooker. Then place 1/3 of the noodles on top of the sauce, and 1/3 of the tofu and spinach mixture on tip of the noodles. Repeat these layers, being sure to end with sauce on tip.

Cook on LOW for 6-8 hours or until noodles are soft.

* DO NOT OVER COOK!!! THIS IS NOT ONE OF THOSE CROCK POT DISHES THAT THE LONGER YOU COOK IT THE BETTER!