Slow Cooker Lasagna
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
Finish by spreading cheese across the top of the uppermost vege layer
Cover and cook on low for 3 – 4 hrs