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.