Vegan Slow Cooker Lasagna

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This rich and comforting Vegan Slow Cooker Lasagna is perfect for those days when you don't want to turn on your oven. Made with no-boil lasagna noodles, it is super easy to make.

Prep Time20

Cook Time2 10

Total Time2 30

Course: Main Course

Cuisine: Italian inspired

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 243kcal

Author: Willow Moon

Equipment

Slow cooker

Ingredients

1 cup chopped onion
2 tablespoons olive oil
1 clove garlic minced
1 (24 ounce) jar marinara sauce
14 ounces crushed tomatoes
6 gluten free no-boil lasagna noodles
1 batch tofu ricotta
7.1 ounces shredded vegan mozzarella
Salt and pepper
13.7 ounces vegan ground beef
Nutritional yeast (optional)

Instructions

Pour 1 cup marinara sauce into slow cooker. Set aside.
Add olive oil to a pan. Heat on medium. Add chopped onions. Cook until translucent.
Add minced garlic. Cook 30 seconds.
Add the rest of the marinara sauce, crushed tomatoes, vegan beef crumbles, and salt and pepper. Cook 5 minutes, stirring to cook through.
Place lasagna 2 noodles on top of marinara sauce. I placed one in the middle and broke the other in half to fit on the sides.
Spread ⅓ of the tofu ricotta mixture on top of the noodles. Sprinkle nutritional yeast and about ½ cup shredded vegan mozzarella on top.
Pour about 1 ½ cups of tomato sauce mixture on top of vegan cheese layer. Spread out evenly.
Place 2 lasagna noodles on top of tomato sauce layer.
Spread ⅓ tofu ricotta mixture on top. Sprinkle nutritional yeast and about ½ cup shredded vegan mozzarella on top.
Pour about 1 ½ cups of tomato sauce mixture on top of vegan cheese layer. Spread out evenly.
Place 2 lasagna noodles on top.
Spread the rest of the tofu ricotta mixture on top. Sprinkle nutritional yeast and about ½ cup shredded vegan mozzarella on top.
Pour the rest of the tomato sauce mixture on top of vegan cheese layer. Spread out evenly. Cook on high for 1 ½ hours.
Sprinkle the rest of the shredded vegan mozzarella on top. Cook on high for 30 minutes. Let rest 15-30 minutes. Serve and enjoy!

Notes

I used a 4 quart slow cooker for this recipe.

This recipe will last about 5 days in an airtight container in the fridge. To freeze individual portions, slice and wrap in plastic wrap, and place in a freezer bag or airtight container. Freeze for up to 3 months.

Nutrition