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.
   • 1.5 cups of marinara sauce across bottom of crockpot.
   • 3 sheets of lasagna (broken to fit).
   • 1/3 of the ricotta mix.
   • 1/2 of the veggies.
   • 3/4 cups of shredded cheese.
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.