Experimental Fooding

I tested out a new recipe on Friday, and as with all new recipes, it usually requires some tweaking to get it just right. The only thing needing work was my pasta sauce. I admit, I got a little lazy and just threw some tomato sauce in with basil--not a good idea for pasta sauce unless you like slightly sour pasta. Most of the components of the lasagna worked out great, so I'm posting the recipe anyway. . .

Crockpot Vegan Lasagna - adapted from VegWeb.com 

(a GREAT source for vegan recipes!)

Ingredients:

(Ricotta substitute)

1 lb. soft tofu

3 tablespoons lemon juice 

1 teaspoon sugar

1 teaspoon dried basil

1/2 teaspoon sea salt

1/4 teaspoon garlic powder

(Other ingredients)

2 cups vegan shredded mozzarella cheese

4 cups spaghetti sauce (make your own or jar)

1 (8 oz.) package dry lasagna

1 (12 oz.) package vegan burger crumbles (Boca burger works great!)

Directions:

To create ricotta, combine tofu, lemon juice, sugar, basil, salt, and garlic powder. Process until thick and creamy (Tofu will process better if you cut it into smaller cubes. If any cubes are not mashed up, you can use a fork and mash it by hand). Spoon mixture into a medium mixing bowl and combine with shreded vegan mozzarella. Set aside.

In a 6-quart crock pot, layer lasagna in this order:

1 cup spaghetti sauce

lasagna noodles

1/2 cheese/ricotta mixture

1/2 burger crumbles

1 cup spaghetti sauce

lasagna noodles

1/2 cheese/ricotta mixture

1/2 burger crumbles

1 cup spaghetti sauce

lasagna noodles

1 cup spaghetti sauce

Cover crockpot and cook 4-5 hours on high. 

Regular or no-boil lasagna both work for this recipe. If you like to add veggies to this recipe, go right ahead. As for me, I have to feed a carnivorous family, so I have to trick them into thinking this is not vegan. 

Enjoy!

P.S. When I figure out the perfect pasta/spaghetti sauce (so easy that I just have to throw it together and heat it up), I will definitely post it! If you already have it, please do share.