Crock-pot Vegan Lasagna Bake
This Crock-pot Vegan Lasagna Bake has to be the most effortless lasagna ever. Perfect for those days where you just need a comforting, delicious meal in under 30 minutes. This is not your classic “uniform lasagna” but more of a rustic style! It’s just as tasty and the best part is how incredibly easy it is.
PREP TIME
20min
COOK TIME
30min
TOTAL TIME
50min
INGREDIENTS
Serves 7-8
- 20 ounces crimini mushrooms
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 (25 oz.) jar marinara sauce
- 3 cups water
- 9 ounces lasagna noodles, broken up into squares (gluten free optional)
- 8 ounces vegan mozzarella cheese shreds
For the spinach ricotta
- 1 package organic tofu, firm
- 1 cup cashews
- 4 tbsp nutritional yeast
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder pinch of pepper
- Juice of 1 lemon
- 1/2 cup plain, unsweetened almond milk
- 2 cups frozen spinach
EQUIPMENT
- Crock-pot
- Blender or food processor
- Large pan
- Medium sized bowl
-
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Remove tofu from package and wrap in a clean kitchen towel or paper towel and squeeze for 20 seconds to allow for excess water to strain.
- In a food processor or high speed blender place cashews and pulse until you begin to have a mixture with sand texture. Then add tofu, nutritional yeast, unsweetened almond milk, garlic powder, lemon juice, onion powder, salt & pepper. Blend for 1-2 minutes or until there is no large chunks. Mixture will look slightly textured, that's okay! Add more almond milk if needed.
- In a pan over medium to high heat cook frozen spinach for 2-4 minutes just until heated through.
- Once ricotta mixture is made and spinach is ready, combine the two in a medium size bowl and mix well. Taste mixture and add any extra salt or seasoning if needed.
- Turn on your crock pot to sauté setting.
- Then in a food processor, add onions and garlic and pulse until minced finely. (You can also chop but i find this method to be faster!) Once onion garlic mixture I ready, add 1 tbsp oil to crock-pot then add onion garlic mixture and sauté for 3 minutes. Meanwhile, add mushrooms to the food processor and pulse until finely minced. Add mushroom to crock pot and cook for 10 minutes, stirring throughout. Season with salt and pepper.
- Pour in tomato sauce and mix together, then pour noodles on top of mushroom sauce and then add 3 cups water on top of noodles. Do not stir! Leave as is then seal lid on crock-pot, making sure pressure valve is also sealed.
- Set crock-pot to high pressure and cook for 5 minutes, then quick release pressure (spurting foam is normal).
- Next remove lid and dollop cashew ricotta… you can use all of the ricotta up but I left about 1 cup (I stored it in my fridge and used for another recipe) then top it all off with the shredded vegan cheese. Secure the lid, then set to crisping for 15 minutes! Once the 15 minutes are up, remove lid and serve hot with a sprinkle of fresh herbs.
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
