Easy Vegan Crockpot Lasagna

Name: Easy Vegan Crockpot Lasagna
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 4 h
Yield: 8 servings
Ingredients: 2 (14 oz) packages tofu; ¾ cup vegan yogurt; 2 tablespoons lemon juice; 1 ¾ teaspoons salt; 1 ½ teaspoons garlic powder; 1 ½ teaspoons Italian seasoning; 2 (25 oz) jars marinara sauce; 10 heets lasagne pasta; 1 medium onion; 12 to 16 ounces baby bella mushroom; 6 ounces spinach; 2 teaspoons tamari; 7 ounces vegan mozzarella cheese

User Reviews

5

66 reviews

Excellent

Prep Time
30 mins
Cook Time
2 hrs 30 mins
Additional Time
1 hr
Total Time
4 hrs
Servings
8 servings
Calories
376 kcal
Course
Main Course
Cuisine
American, Italian-American Fussion

Easy Vegan Crockpot Lasagna

Finn Russell

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Easy Vegan Crockpot Lasagna layers tofu ricotta mixed with vegan yogurt, lemon juice, and Italian seasoning alongside sautéed mushrooms, spinach, marinara sauce, and shredded vegan mozzarella in a slow cooker. The low and slow cooking melds the flavors and softens the noodles into a creamy, savory vegan lasagna.

Description

In this recipe, tofu is drained and mashed combined with vegan yogurt, lemon juice, salt, garlic powder, and Italian seasoning to create a creamy ricotta substitute. Onion and baby bella mushrooms are dry sautéed until cooked, then baby spinach and optional tamari are briefly wilted into the mixture.

The crockpot is layered starting with marinara sauce, broken lasagne noodles, tofu ricotta, cooked vegetables, and vegan mozzarella shredded cheese. This layering is repeated to build a lasagna that cooks slowly on high heat to allow the noodles to soften and the flavors to meld without boiling over.

Optional Italian seasoning substitutions and vegan cheese alternatives suit that suit dietary preferences, including oil-free approaches. Leftover lasagna keeps well refrigerated up to 5 days or frozen for 2 months.

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Ingredients

Servings

For tofu ricotta:

2 (14 oz) packages tofu Extra firm also works, firm, no need to press
¾ cup vegan yogurt Homemade or store-bought, plain, unsweetened
2 tablespoons lemon juice
1 ¾ teaspoons salt fine sea salt
1 ½ teaspoons garlic powder
1 ½ teaspoons Italian seasoning See Note 1.

Other ingredients:

2 (25 oz) jars marinara sauce
10 heets lasagne pasta Gluten-free, if desired, regular
1 medium onion chopped
12 to 16 ounces baby bella mushroom chopped
6 ounces spinach baby, roughly chopped
2 teaspoons tamari or soy sauce, optional
7 ounces vegan mozzarella cheese See Note 2, shredded

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Instructions

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First, drain the packages of tofu and place in a large bowl. Let sit for 5 to 10 minutes while you prepare and gather the other ingredients. Some water will drain out of the tofu as it sits. Discard the water, then add the remaining ricotta ingredients to the bowl. Mash with a fork until the ricotta is fluffy and fully incorporated.
Preheat a large saute pan over medium heat. Dry sauté the onion and mushrooms until softened and dry, about 8 minutes. Add chopped spinach and tamari, if using, and cook for another minute or until wilted. Set aside.
Lightly oil the bottom and sides of a 6-quart slow cooker, and turn it on to HIGH so it can heat while you assemble the lasagna.
Spread about 1 ½ cups of marinara across the bottom of the crockpot followed by 3 pasta sheets, broken to fit (this doesn't need to be perfect). Spread with 1 one third of the ricotta (about 1 ½ cups), followed by half of the sautéed veggies, and approximately ¾ cup shredded cheese.
Repeat the layering process as written above. Then, for the 3rd and final round, skip the veggies and shredded cheese and finish with sauce on top. So the 3rd round looks like this: sauce, pasta, ricotta, sauce.
Cover the slow cooker and cook on high for 2 hours. After 2 hours, carefully lift the lid straight up to avoid dumping condensation onto the lasagna. Sprinkle the lasagna with more shredded cheese, cover, and cook for another 30 minutes.
The cheese should be melted and the lasagna should be lightly bubbling. Turn off the crockpot and let the lasagna stand for anywhere from 30 minutes to an hour (with the lid askew). The lasagna can be served right away, but it will be fairly messy, more like a casserole. The rest time allows the lasagna to cool slightly which helps it set. Serve with a side salad and enjoy!

Oven Instructions:

Preheat the oven to 375 degrees F, and oil a 13x9 baking dish. Boil 12 to 14 lasagne noodles according to package directions.
Saute the veggies, and layer the lasagna as described above, making adjustments as needed for the shape of the dish. Don't add the top layer of cheese yet.
Cover tightly with foil and bake for 40 minutes. Remove the foil and sprinkle cheese on top. Cover again and bake for another 20 to 30 minutes or until the cheese is melted and the lasagna is piping hot. If desired, broil uncovered for a few minutes to brown the cheese.Let the lasagna rest, covered, for 15 minutes before serving.

Notes

If Italian seasoning is unavailable, substitute with dried oregano, basil, parsley, and a pinch of thyme.
Vegan mozzarella cheese can be omitted for an oil-free diet, as tofu ricotta provides creaminess.
Leftover lasagna can be refrigerated for up to 5 days or frozen for up to 2 months.
Variations include adding other vegetables or vegan meats such as pepperoni and beefy crumbles.