Veg Crockpot Lasagna

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Recipe bysplatkat

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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.

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Preparation Time: