For tofu ricotta:
- 2 (14 oz) packages firm tofu (no need to press) – Extra firm also works.
- ¾ cup plain, unsweetened vegan yogurt – Homemade or store-bought.
- 2 tablespoons lemon juice
- 1 ¾ teaspoons fine sea salt
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons Italian seasoning – See Note 1.
- 2 (25 oz) jars marinara sauce
- 9 to 10 sheets regular lasagne – Gluten-free, if desired.
- 1 small onion, chopped
- 10 ounces baby bella mushrooms, chopped
- 6 ounces baby spinach, roughly chopped
- 2 teaspoons tamari or soy sauce, optional
- 7 ounces vegan cheese, shredded – See Note 2. I used Violife Mature Cheddar block and shredded it with a box grater.
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.
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.
Spread about 1 ½ cups of marinara across the bottom of the crockpot followed by 3 pasta sheets, broken to fit (this doesn’t need to be perfect). Spread with 1 ½ cups tofu ricotta, followed by half of the mushroom mixture, and then approximately ¾ cup shredded cheese.
Repeat the layering process as written above. Then, for the 3rd and final round, you’ll skip the veggies and shredded cheese and finish with sauce on top. So the 3rd round looks like this: sauce, pasta, ricotta, sauce.
Note: you’ll likely have a small amount of ricotta leftover, but it’s very easy to enjoy in other ways. It’s great on toast or added cold to salads!
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.
The cheese should be melted and the lasagna should be bubbling lightly. 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!
Note 1: If you don’t have Italian seasoning on hand, no problem! Use about ½ teaspoon each of dried oregano, basil, and parsley, plus a pinch of thyme.
Note 2: if you follow an oil-free diet, feel free to omit the cheese (the tofu ricotta adds most of the creamy and cheesy element anyway), or use dollops of this easy homemade oil-free mozzarella. You don’t even need to fully cook the mozz first as it will cook and thicken in the crockpot.
See the Variations section in the post above for inspiration on adding other vegetables and including vegan meats like pepperoni and beefy crumbles.
Store leftover lasagna in the refrigerator for up to 5 days. Can also be frozen for up to 2 months.