One of my favorite small kitchen appliances has to be the slow cooker.
I use to love the feeling of throwing a piece of meat and other random ingredients together in the morning and by dinner time your house not only smelt amazing but dinner was ready and also TASTED amazing!
It’s truly something magical.
Now that we’re on a plant-based diet, the days of throwing a piece of meat in the crock-pot are long gone. But the feeling of something amazing is still very much needed! So, it’s been a new challenge for me to find ways to make recipes minus the meat but not minus the flavor.
Our days get so busy that the convenience of the slow cooker is priceless.
One of our families favorite recipes from the slow cooker is lasagna. I had a great Weight Watchers recipe that I recommended to EVERYONE but now it had to be re-vamped for our new lifestyle. I needed something yummy, protein packed and tasted like the original recipe. You know, the usual.
I had tofu in the fridge and I remember reading about how Vegans use it to replace the “cream” or “cheese” in recipes that called for dairy. I was quite the skeptic to this but I decided to give it a try anyway.
Creamy, delicious, easy…perfect!
Today, I’m proud to say, my slow cooker lasagna with spinach-tofu “ricotta” was born…
Slow Cooker Lasagna with Spinach-Tofu “Ricotta”
- 3 tablespoons minced garlic
- 1 jar pasta sauce, plus more to your liking (no oil added, low-fat, or you can make your own)
- 1 teaspoon Italian seasoning
- 1 teaspoon salt free seasoning like Mrs. Dash or SPIKES
- 1 teaspoon garlic salt
- 1 teaspoon ground black pepper
- 1 (16 ounce) package whole grain lasagna noodles
- 1 pound extra firm tofu, drained
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1 (10 ounce) packages frozen chopped spinach, thawed and drained*
- 1 cup Daiya Vegan mozzarella cheese (This brand is the only veggie cheese I’ve found that doesn’t have the harmful animal protein, Casein, added back in.)
4. Repeat the process until all the noodles, sauce and “cheese” mixture are used, ensuring that the sauce is the final layer.