Crockpot Vegetarian Lasagna

Crockpot Vegetarian Lasagna

  • Prep: 10 min
  • Cook Time: 6 hr
  • Total: 6 hr 10 min
  • Serving: 8
Courtesy of the Soyfoods Council, this vegetarian lasagna is an easy and delicious meat-free meal.


  • 1 container soft (silken) tofu
  • 1 container firm or extra firm tofu
  • 1/4 cup soy milk
  • 1/2 teaspoon garlic powder
  • 2 tablespoon lemon juice
  • 3 tablespoon fresh basil, chopped
  • 1 teaspoon salt
  • 2 (10-ounce) packages frozen spinach, thawed, patted dry
  • 4 cups tomato sauce
  • 1 box lasagna noodles


  1. In a 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.
  2. Place about a cup of the tomato sauce in the bottom of the crockpot or slow-cooker. Then place a third of the noodles on top of the sauce, and a third of the tofu and spinach mixture on top of the noodles. Repeat these layers, being sure to end with sauce on top.
  3. Cook on low for 6 to 8 hours, or until noodles are soft. Serve with a crisp green salad.


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