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Vegan Slow Cooker Vegetable Lasagna
Prep time
Cook time
Total time
Slow-cooked lasagna may sound unconventional, but now that I've made it this way, I'll probably never make lasagna in the oven again. To me, lasagna always tastes better the second day as leftovers. Using this slow cooked method accomplishes that "second day" flavor as ingredients slowly marry and the sauce bakes down. The mock "ricotta" is deliciously healthy, and the vegan cheeze melts beautifully!! This basic recipe lends itself to all sorts of applications.
Recipe type: Dinner
Cuisine: Pasta Italian
Serves: 6
  • 8 ounces uncooked lasagna noodles (about 8 noodles)
  • 1 large roasted red pepper, (fresh or jarred), chopped
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  • 2 teaspoons olive oil (optional)
  • 1 small yellow onion, minced fine
  • 3 garlic cloves, minced
  • 1 tablespoon italian seasoning
  • 1 large zucchini, shredded
  • 8 ounces white mushrooms, sliced
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  • 1 lb. vacuum packed firm tofu, drained
  • 12 oz. silken tofu, drained
  • ⅓ cup Parma vegan parmesan (see notes)
  • ¼ cup fresh flat-leaf parsley, minced
  • ¼ cup fresh basil, sliced thin
  • 2 teaspoons salt (to taste)
  • fresh ground pepper
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  • 4 cups (32 oz) jarred marinara pasta sauce (such as Prego)
  • Penzey's Greek seasoning (or your favorite seasoning salt)
  • 1 cup Daiya vegan mozzarella style shreds
  • 1 tablespoon Parma vegan parmesan
  1. If using a fresh roasted pepper, get that going now.
  2. Break the noodles in half and place them in a large microwavable dish. Cover noodles completely with water, cover the dish, and microwave for 5 minutes (until water is hot to touch). Set aside while you prepare the remaining ingredients.
  3. Mince onion super fine (I used a mini-prep, and process almost until onions are almost a mush). Heat the oil in a large skillet over medium-high heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic, mushrooms and zucchini and cook for 3 minutes longer.
  4. Crumble the drained, vacuum packed tofu into a large bowl. Add in the silken tofu, and stir together with a fork, mixing well until the crumbles are uniform in size. Stir in the sauteed veggies and chopped roasted red pepper until combined. Taste to make sure the mixture has enough salt and plenty of pepper.
  5. The noodles should be plyable at this point. If not, continue soaking in hot water until they are. Drain the noodles.
  6. Layer the Lasagna:
  7. - ⅓ of the marinara sauce
  8. - ⅓ of the noodles (overlap as needed)
  9. - ½ of the tofu/veggie mixture (season with greek seasoning)
  10. -----
  11. - ⅓ of the noodles (overlap as needed)
  12. - ⅓ of the marinara sauce
  13. - ½ of the tofu/veggie mixture (season with greek seasoning)
  14. -----
  15. - ⅓ of the noodles (overlap as needed)
  16. - ⅓ of the marinara sauce
  17. Top with Daiya Cheeze, and sprinkle with more vegan parmesan and greek seasoning. Spritz top of casserole with olive oil cooking spray.
  18. Cover and cook on Low for 3½ to 4 hours.
  19. Remove the lid, turn off the cooker, and let the lasagna stand for about 15 minutes before serving.
Parma is a blend of pulverized walnuts, nutritional yeast and sea salt. Not stocked at your grocery store? Why not make your own to have on hand? It's alot cheaper and It will last in the fridge for months.





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