Title

Source

My Quiet Kitchen

Include alternative oven cooking instructions.

Ingredients

Ricotta Filling

Serving Ingredient Notes
28 oz Firm tofu Can substitute chickpea tofu
3/4 cup Plain, unsweetened yogurt  
2 tbsp Lemon juice  
1.5 tsp Italian seasoning  
1.5 tsp Garlic powder  
2 tsp Salt  

Other Ingredients

Serving Ingredient Notes
50 oz Marinara sauce  
10 sheets Lasagna pasta  
1 whole Onion Can substitute 1.5 cups of frozen onions
12-16 oz Baby bella mushrooms  
6 oz Baby spinach  
2 tsp Soy sauce Can substitute tamari or coconut aminos
2 cups Shredded mozzarella cheese  
3 tbsp Olive oil  

Instructions

  1. Chop onion, mushrooms, and spinach
  2. Drain tofu for about 10 minutes and place in a large bowl
  3. Add remaining ricotta ingredients to the bowl with tofu
  4. Heat a large pan with oil over medium heat
  5. Saute onion, mushrooms, spinach, and soy sauce until veggies are wilted; set aside
  6. Oil slow cooker and pre-heat on high while preparing lasagna
  7. Create first layer of lasagna by spreading the following ingredients on top of each other:
  8. Repeat with another layer, finishing off the veggies
  9. For the third layer, skip veggies (as none should remain) and shredded cheese but add an additional layer of sauce on top
  10. Cover the slow cooker and cook on high for 2 hours, sprinkle remaining shredded cheese, and cook for another 30 minutes
  11. Let lasagne cool with slow cooker off and lid slightly ajar for 30-60 minutes