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14 September, 2015

Crockpot Lasagna

Posted in : Uncategorized on by : Dani Pipkins Tags: , , , , , , , , , , , , , , , , , , , , , , , , ,



This is an awesome dish just for dinner, or great to take to potlucks or family get-togethers! Your house doesn’t get heated up by the oven either when making crockpot lasagna, and if you have errands to run, you can do that too while this is cooking!

This is just phenomenal. We really enjoying eating this!

Please note that these are just guidelines and you can use WHATEVER veggies you’d like!

One tip I’d like to give to you is to really use your hands as much as possible when it comes to mixing ingredients and even spreading them. Getting in touch with your food creates a mind/body/digestion connection. With the tofu ricotta, using your fingers to mix it together especially, creates a very thick and creamy ricotta that I feel you will enjoy a lot!

Here is the video. Please remember to SUBSCRIBE and LIKE. I appreciate your support, truly! Enjoy!!

Since the making of this video, I have learned to top off my lasagna with freshly sliced tomatoes then top that with a lot of nutritional yeast instead of actual vegan cheese, but, that is a personal preference. I was delighted to find that the nutritional yeast actually melted into the tomatoes and was delicious! Try it!

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Crockpot Lasagna
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Crockpot Lasagna
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For the Tofu Ricotta
For the lasagna
  1. To make the tofu ricotta, crumble the tofu with your fingers into a bowl. Then, add the rest of the tofu ricotta ingredients and mix together.
  2. To assemble your lasagna, pour in 1 cup of sauce on the bottom of the crockpot.
  3. Add a layer of your noodles. Break them into pieces so they fit. Fill all the nooks and crannies.
  4. Then, add a layer of tofu ricotta.
  5. Next, add a layer of your chopped spinach.
  6. Then, add a layer of sliced onions.(not all of them, just some of them)
  7. The next layer is your portobello mushroom slices.
  8. Then, add in one more cup of sauce.
  9. Continue these layers 2 more times....starting with the noodles, then, the ricotta, the spinach, the onions, and the sliced mushrooms.
  10. After placing your last layer of mushroom slices down, add in 1/3 of the bag of Daiya mozzarella cheese.
  11. Add a little more sauce, leaving enough to cover your final layer of noodles.
  12. So, add your last layer of noodles.
  13. Add the rest of the sauce, diluting with water if you think you need more sauce. Spoon over the noodles to make sure they are all wet.
  14. Add the remaining Daiya cheese shreds.
  15. Sprinkle the 1/4 cup of Basil and 1/4 cup of Italian seasonings or Oregano on top.
  16. Cover and turn the crockpot to high for 4 hours.
Recipe Notes


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