veggie lasagna

[Guest guest]

received and adapted from the slowcooking list.

 

 

SLOW COOK VEGETABLE LASAGNE

2 tbsps olive oil

1 small yellow onion, minced

1 large zucchini, shredded

8 ozs white muchrooms, sliced

2 garlic cloves, minced

1/2 tsp dried basil

1/2 tsp dried oregano

salt and freshly ground black pepper

1 roasted red bell pepper, chopped

1 lb firm tofu, drained

1 lb soft tofu, drained

1/3 cup soy parmesan

1/4 cup minced fresh parsley leaves

3 cups seasoned tomato sauce, bottled or homemade

8 ozs no-boil lasagne noodles

1 1/2 cups shredded soy mozzarella cheese

 

1. Heat the oil in a medium-size skillet over medium heat. Add the onion,

cover and cook until softened, about 5 minutes. Add the zucchini, mushrooms,

garlic, basil, and oregano, season with salt and pepper, and cook until the

vegetables soften, about 5 minutes. Stir in the roasted bell pepper and set

aside.

2. In a large bowl with a wooden spoon, combine both tofus, parmesan, and

parsley until well mixed; season with salt and pepper. Add the sauteed

vegetable mixture and stir to combine well.

3. Spread a thin layer of tomato sauce over the bottom of a 4 to 6 quart slow

cooker. Top with a layer of noodles. Top the noodles with half of the

tofu-vegetable mixture, followed by another layer of noodles. Spread a layer of

sauce over the noodles and sprinkle with one quarter of the mozzarella. Repeat

the layering until the ingredients are used up ending with a layer of tomato

sauce topped with the remaining shredded cheese. Cover and cook on low for 4

hours.

4. Remove the lid and let stand at room temperature for 15 minutes before

serving.

 

ENJOY!!!

 

serves 6.

You can freeze the leftovers because it is alot.

 

 

 

 

 

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