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Effortless Crock Pot Lasagna

What you need: 

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)

What you do: 

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.

Preparation Time: 
30 minutes, Cooking time: 4-5 hours
Cooking Time: 
4-5 hours


Also do you drain the tofu



where do you find vegan cooked lasagna noodles?


Came out great! Definetly not healthy with all the fake cheese and burger crumbles, but still good. I would say it's more like 8 servings, this makes a lot!!

I used 1 cup cheese in the ricotta, and just spread some on top. Uses a LOT of pasta sauce - 2 1/2 jars, thankfully I had that on hand, which I usually don't!


Very yummy!!  I also added some chopped broccoli to the tofu mix and added one onion chopped and 1 can of black olives chopped and mixed into the sauce.  Also reserved some of the vegan mozzarella and sprinkled on top.  

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