Veg Crockpot Lasagna

Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Recipe byAlice6107

Categories:

print

Ingredients:

2 Tbsp olive oil
1 small yellow onion, minced
1 large zucchini, shredded
8 ou mushrooms, sliced
2 garlic cloves, minced
1/2 tsp dried basil
1/2 tsp dried oregano
Salt and fresh ground pepper
1 roasted or fresh red bell pepper, chopped
1 lb firm tofu, drained
1 lb soft tofu, drained
1/3 cu freshly grated parmesan cheese
3 cups tomato or pasta sauce, bottled or homemade
8 ou no-boil lasagna noodles
1.5 cups shredded mozzarella

Directions

Heat the oil in a medium skillet over medium heat. Add the onion, cover, and cook until softened, about 5 mins. Add the zucchini, mushrooms, red pepper (if using roaste stir in after this step) garlic, basil, and oregano, season with salt and pepper, and cook another 5 mins until the vegetables soften. Set aside.
In a large bowl, combine both tofus and parmesan until well mixed; season with S & P. Add the sauteed veg mix and stir to combine well.
Spread a thin layer of tomato sauce over the bottom of a 4- to 6-quart slow cooker. Top with a layer of noodles, then half of the tofu-veg mixture, followed by a thin layer of cheese, then another layer of noodles, sauce, veg, cheese ...repeat layering until the ingredients are used up ending with a layer of tomato sauce topped with the remaining shredded cheese.
Cover and cook for 4 hours on low.
Once cooked, remove lid and let stand at room temp for 15 mins before serving.

Tips / Substitutes:

Servings:

Preparation Time: