Vegan Crockpot Lasagna with Spinach and Tofu

By Jolinda Hackett

Updated 12/02/18

Vegetarian lasagna on white background
gbh007 / Getty Images
Ratings
(4)
  • 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 crockpot or slow cooker? You've found it!

You can prepare this easy vegetarian and vegan lasagna recipe in your crockpot six to eight hours ahead of dinner time using just a few simple ingredients including tofu, fresh basil, frozen spinach, tomato sauce and lasgana 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 tsp garlic powder
  • 2 tbsp lemon juice
  • 3 tbsp fresh basil, chopped
  • 1 tsp 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. 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 crockpot 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. 

More Easy Vegetarian Crock Pot Recipes: