Vegan Crockpot Lasagna Dish (Printable Version)
Slow-cooked vegan lasagna with tofu ricotta, mushrooms, spinach, and melty vegan mozzarella cheese.
# Ingredients Required:
→ Tofu Ricotta
01 -
800 grams firm tofu (extra firm optional)
02 -
180 milliliters plain unsweetened vegan yogurt
03 -
30 milliliters lemon juice
04 -
10 grams fine sea salt
05 -
5 grams garlic powder
06 -
5 grams Italian seasoning
→ Other Ingredients
07 -
1400 grams marinara sauce
08 -
10 sheets regular lasagne pasta (gluten-free optional)
09 -
1 medium onion, chopped
10 -
340 to 450 grams baby bella mushrooms, chopped
11 -
170 grams baby spinach, roughly chopped
12 -
10 milliliters tamari or soy sauce (optional)
13 -
200 grams vegan mozzarella cheese, shredded
# Guide to Cooking:
01 -
Drain tofu packages and place in a large bowl. Allow to sit for 5 to 10 minutes, then discard any released water. Add vegan yogurt, lemon juice, sea salt, garlic powder, and Italian seasoning. Mash thoroughly with a fork until fluffy and well combined.
02 -
Heat a large sauté pan over medium heat. Dry sauté the chopped onion and mushrooms until softened and moisture evaporates, approximately 8 minutes. Add chopped spinach and tamari if using; cook for an additional minute until spinach wilts. Remove from heat and set aside.
03 -
Lightly oil the bottom and sides of a 6-quart slow cooker. Turn it on to HIGH to preheat while assembling layers.
04 -
Spread 360 milliliters of marinara sauce over the bottom of the slow cooker. Arrange three lasagne sheets, breaking to fit as needed. Spread one third of tofu ricotta (approximately 360 milliliters), followed by half of the sautéed vegetables, and approximately 180 milliliters of shredded vegan mozzarella.
05 -
Repeat the layering with sauce, pasta, ricotta, sautéed vegetables, and shredded cheese in the same quantities as the first layer.
06 -
For the final layer, omit vegetables and cheese. Layer marinara sauce, pasta, ricotta, then finish with a final layer of marinara sauce on top.
07 -
Cover and cook on HIGH for 2 hours. Carefully lift the lid straight up to avoid condensation dripping onto the lasagna. Sprinkle additional shredded cheese, cover again, and cook for 30 more minutes.
08 -
Turn off the slow cooker and allow the lasagna to rest, uncovered or with lid slightly ajar, for 30 to 60 minutes to set. Serve warm with a side salad.
09 -
Preheat oven to 190°C. Oil a 33x23 cm baking dish. Boil 12 to 14 lasagne noodles according to package instructions. Sauté vegetables as above. Layer as described, adjusting to dish size but omit top cheese layer initially. Cover with foil and bake for 40 minutes. Remove foil, add shredded cheese, cover again, and bake 20 to 30 minutes until cheese melts and dish is thoroughly heated. Optionally broil briefly to brown cheese. Let rest covered for 15 minutes before serving.
# Extra Suggestions:
01 -
Allowing the lasagna to rest after cooking helps it firm up, improving sliceability and presentation.