lazy vegan recipes

Vegan Crockpot Lasagna is the perfect entree for parties, family gatherings, and lazy days when you just want to kick back and wait for the ultimate vegan comfort food. It&#39;s easy to prepare (no need to boil the lasagna noodles) and versatile! Switch things up with your favorite veggies and vegan meats, and make it gluten-free with your choice of pasta.NOTE: ingredient amounts and cook time are specific to a 6-quart slow cooker. Oven instructions included below.If you don&#39;t need such a large amount, the recipe also works with half the amount of ricotta and sauce (only do 2 sets of layers). Cook time is the same.

Easy Vegan Crockpot Lasagna

plain, unsweetened vegan yogurt (Homemade or store-bought.)

lemon juice

fine sea salt

garlic powder

Italian seasoning (See Note 1.)

(25 oz) jars marinara sauce

regular lasagne (Gluten-free, if desired.)

onion,

baby bella mushrooms, chopped

baby spinach, roughly chopped

tamari

vegan mozzarella cheese, shredded (See Note 2.)

Prep

First, drain the packages of tofu and place in a large bowl. Let sit for 5 to 10 minutes while you prepare and gather the other ingredients. Some water will drain out of the tofu as it sits. Discard the water, then add the remaining ricotta ingredients to the bowl. Mash with a fork until the ricotta is fluffy and fully incorporated.

Saute

Preheat a large saute pan over medium heat. Dry sauté the onion and mushrooms until softened and dry, about 8 minutes. Add chopped spinach and tamari, if using, and cook for another minute or until wilted. Set aside.

Lightly oil the bottom and sides of a 6-quart slow cooker, and turn it on to HIGH so it can heat while you assemble the lasagna.

Assemble

Spread about 1 ½ cups of marinara across the bottom of the crockpot followed by 3 pasta sheets, broken to fit (this doesn&#39;t need to be perfect). Spread with 1 one third of the ricotta (about 1 ½ cups), followed by half of the sautéed veggies, and approximately ¾ cup shredded cheese.

Repeat the layering process as written above. Then, for the 3rd and final round, skip the veggies and shredded cheese and finish with sauce on top. So the 3rd round looks like this: sauce, pasta, ricotta, sauce.

Cook

Cover the slow cooker and cook on high for 2 hours. After 2 hours, carefully lift the lid straight up to avoid dumping condensation onto the lasagna. Sprinkle the lasagna with more shredded cheese, cover, and cook for another 30 minutes.

Rest

The cheese should be melted and the lasagna should be lightly bubbling. Turn off the crockpot and let the lasagna stand for anywhere from 30 minutes to an hour (with the lid askew). The lasagna can be served right away, but it will be fairly messy, more like a casserole. The rest time allows the lasagna to cool slightly which helps it set. Serve with a side salad and enjoy!

Preheat

Preheat the oven to 375 degrees F, and oil a 13x9 baking dish. Boil 12 to 14 lasagne noodles according to package directions.

Saute the veggies, and layer the lasagna as described above, making adjustments as needed for the shape of the dish. Don&#39;t add the top layer of cheese yet.

Bake

Cover tightly with foil and bake for 40 minutes. Remove the foil and sprinkle cheese on top. Cover again and bake for another 20 to 30 minutes or until the cheese is melted and the lasagna is piping hot. If desired, broil uncovered for a few minutes to brown the cheese.Let the lasagna rest, covered, for 15 minutes before serving.

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The most viewed lazy vegan recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Vegan Crockpot Lasagna

The most viewed lazy vegan recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine