Easy Crock Pot Lasagna

Easy Crockpot Lasagna

Serves 6-8

14 oz extra firm tofu

3 Tablespoons lemon juice

1 teaspoon Italian seasoning

Fresh ground black pepper

3 cloves garlic, peeled

2 Cups Daiya mozzarella cheese

12 oz Yves veggie ground

1/2 onion, diced 

6 oz can black olives, sliced

32 oz pasta sauce

 9 oz pkg no boil lasagna noodles

Several handfuls spinach

In a food processor, combine tofu, lemon juice, Italian seasoning, black pepper, and garlic until mostly smooth.  Transfer mixture to a bowl and mix in cheese.  In separate bowl, combine veggie ground, onion, and black olives. 

In a crock pot, layer:

1/4 sauce

1/3 of the noodles

1/2 cheese mixture

handful of spinach

1/2 veggie ground mixture

1/4 sauce

1/3 noodles

1/2 cheese mixture

handful of spinach

1/2 veggie ground mixture

1/4 of the sauce

1/3 of the noodles

1/4 of the sauce

Cook on high 4 hours or low 6-8 hours.

Note:  You may want to spray your crock pot with non-stick cooking spray or use a liner.