14 ounces extra firm tofu (I use Woodstock Farms; I like ricotta to be thick)
3 tablespoons lemon juice (I use bottled)
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon garlic powder
2 cups vegan shredded mozzarella cheese, optional
(I use Galaxy Foods Rice Vegan mozzarella block)
4 cups jarred tomato sauce, divided (I use Bertolli tomato and basil)
1 (8 ounce) package vegan no-boil lasagna
1 (12 ounce) package burger crumbles (I use Boca burger crumbles)
1. To create the ricotta, in a food processor, combine tofu, lemon juice, sugar, basil, salt, and garlic powder. Process until thick and creamy.
2. Spoon out into a small mixing bowl and combine with shredded vegan mozzarella. Set aside. In crock pot, layer lasagna in this order:
a. 1 cup sauce b. lasagna noodles c. 1/2 the cheese mixture d. 1/2 package burger crumbles e. 1 cup sauce f. lasagna noodles g. other 1/2 cheese mixture h. other 1/2 burger crumbles i. 1 cup sauce j. lasagna noodles k. 1 cup sauce
3. Once layering is complete, cover crock pot and cook for 4 to 5 hours on high, or until pasta is tender.
Source of recipe: I veganized a recipe for the crock pot that I found on the website for Taste of Home.