Vegan Crockpot Lasagna With Spinach and Tofu

Written by
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about our editorial process
Jolinda Hackett
Published on 12/10/19 by Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats's Editorial Process

Updated 12/10/19

Vegetarian lasagna on white background
gbh007 / Getty Images
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Slow cook time: 6 hrs
  • Yield: six servings
Nutritional Guidelines (per serving)
369 Calories
13g Fat
46g Carbs
25g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: six servings
Amount per serving
Calories 369
% Daily Value*
Total Fat 13g 16%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 994mg 43%
Total Carbohydrate 46g 17%
Dietary Fiber 8g 29%
Protein 25g
Calcium 666mg 51%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Looking for a recipe for how to prepare a vegan lasagna in advance in your crock pot or slow cooker? You've found it!

You can prepare this easy vegetarian and vegan lasagna recipe in your crock pot six to eight hours ahead of dinner time using just a few simple ingredients including tofu, fresh basil, frozen spinach, tomato sauce, and lasagna noodles.

Using tofu instead of cheese makes this lasagna recipe very low-fat and also vegan, or, try out a vegan ricotta cheese substitute whether it's store-bought or a homemade tofu-based ricotta "cheese". 

With 284 calories per serving, this lasagna also just barely sneaks into the low calorie category. Just watch those portion sizes!

Ingredients

  • 1 container soft (silken) tofu
  • 1 container firm or extra firm tofu
  • 1/4 cup soy milk
  • 1/2 teaspoon garlic powder
  • 2 tablespoon lemon juice
  • 3 tablespoon fresh basil (chopped)
  • 1 teaspoon salt
  • 2 (10 ounce) packages frozen spinach (thawed and patted dry)
  • 4 cups tomato sauce
  • 1 (10-ounce) box lasagna noodles

Steps to Make It

  1. Gather the ingredients.

  2. In a food processor or blender, combine the silken tofu, firm or extra-firm tofu, soy milk, garlic powder, lemon juice, basil, and salt and process until smooth. Add the thawed spinach to this mixture.

    Tip

    You can also just use a large fork to thoroughly mash it all together. 

  3. Place about a cup of the tomato sauce in the bottom of the crock pot or slow cooker. Then place 1/3 of the lasagna noodles on top of the sauce, and 1/3 of the tofu and spinach mixture on top of the noodles. Repeat these layers, being sure to end with sauce on top.

  4. Cook in the crock pot on the low heat setting for 6 to 8 hours, or until the noodles are soft.

  5. Serve with a little bit of nutritional yeast on top, if you'd like.  Enjoy!

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