Slow Cooker Vegetarian Lasagna - Tofu

[Guest guest]

@@@@@

Slow Cooker Vegetarian Lasagna - Tofu

1 container soft tofu, silked)

1 container firm tofu, or extra firm tofu

1/4 cup soy milk

1/2 tsp garlic powder

2 tbsp lemon juice

3 tbsp fresh basil, chopped

1 tsp salt

2 10-ounce packages frozen spinach, thawed and patted

dry

4 cups tomato sauce

1 box lasagna noodles

 

 

 

 

 

In a food processor or blender, combine the tofu, soy

milk, garlic powder, lemon juice, basil, and salt and

process until smooth. Add the spinach to this mixture.

 

Place about a cup of the tomato sauce in the bottom of

the crock pot or slow cooker.

 

Then place 1/3 of the noodles on top of the sauce, and

1/3 of the tofu and spinach mixture on top of the

noodles. Repeat these layers, being sure to end with

sauce on top.

 

Cook on low for 6 to 8 hours, or until noodles are

soft.

 

ChupaNote: add 1 teaspoon red pepper flakes to blender

with tomato sauce.

Source: Jolinda Hackett,Guide to Vegetarian

Food

Formatted by Chupa Babi: 11.02.07

 

 

 

-----