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    • September 1, 2017 in Recipes

    Slow Cooker Lasagna


    1 onion

    ½ green bell pepper

    ½ red bell pepper

    12 oz mushrooms

    12 oz fresh or frozen spinach

    1 lb tofu

    1 jar pasta sauce

    Regular lasagna noodles

    ½ cup grated mozzarella soy cheese or 1 cup cashew cheese



    Saute vegetables until water is released. Drain.

    Cover bottom of a 4- to 6-quart slow cooker with thin layer of pasta sauce.

    Top with noodles, breaking to fit

    Spread a layer of crumbled tofu

    Then a layer of veggies

    Repeat twice

    Finish by spreading cheese across the top of the uppermost vege layer

    Cover and cook on low for 3 – 4 hrs