This recipe only uses a few ingredients and literally takes under ten minutes to prepare!Submitted for Holistic Health magazine by Natasha Zervaas, Naturopath.
Ingredients
1 container soft (silken) tofu
1 container extra firm tofu
1/4cup soy milk (organic GMO-free if possible)
1/2tsp freshly crushed or dried garlic powder
2 tbsp lemon juice
3 tbsp fresh basil leaves, roughly chopped
1 tsp dried mixed Italian herbs
2 packets frozen spinach, thawed and excess water removed
1L organic tomato passata sauce
1 large packet fresh or dried lasagne sheets (can replace with gluten free sheets if preferred)
1 tsp Himalayan or Celtic sea salt
2 tbsp of nutritional yeast to serve
Method
Place all the ingredients except for the nutritional yeast, tomato sauce, spinach and lasagne sheets into a large bowl and mash together thoroughly with a fork.
Alternatively, you can place all these ingredients into a food processor and process for approximately 30 seconds until roughly combined.
Place about a cup of the tomato sauce in the bottom of your slow cooker.
Then place 1/3 of the lasagne sheets on top of the sauce, and 1/3 of the tofu and spinach mixture on top of the lasagne sheets.
Repeat these layers, being sure to end with sauce on top.
Cook on the lowest heat setting for 6-8 hours until the lasagne sheets are soft.
Sprinkle over the nutritional yeast just before serving.
RECIPE: Slow Cooker Vegan Lasagne
This recipe only uses a few ingredients and literally takes under ten minutes to prepare! Submitted for Holistic Health magazine by Natasha Zervaas, Naturopath.
Ingredients
Method