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So I make an awesome gluten free/vegan lasagna that I’ve perfected over the years.  But I kinda got sick of all the prep that went into it and nowadays with the baby I need something that’s quick.  So I figured out a way to do this in the crock pot and it’s pretty epic.  It’s saucy and gooey with cheese and just amazing!  Eric loves it and requests it regularly.  If you want to use traditional ingredients like regular ricotta and regular pasta go right ahead, the concept is the same and will work.  I use all healthy ingredients and it’s just amazing.

** Note – we use Daiya vegan cheese.  It’s unbelievably good.  If you don’t have access to Daiya I wouldn’t recommend using any other vegan cheese.  Daiya tastes and acts like real cheese but no other vegan cheese does so this probably wouldn’t turn out as good.  I would use Daiya or just use real cheese.  🙂  Go here for more info on Daiya cheese.

2 jars marinara sauce (I use Publix premium tomato and basil marinara, but any marinara will work)
1 package firm tofu (or 1 container ricotta cheese)
1/2 green bell pepper chopped
1 head broccoli cut into florets
1 bag baby spinach
1 bag Daiya vegan mozzarella cheese
1/4 cup unsweetened original almond milk (or milk of choice)
2 eggs (or 2 egg whites)
italian seasoning
garlic powder
1 box Ancient Harvest quinoa pasta elbows (you can use any pasta but this is the best GF pasta there is and I just like the way the elbow shape works for this dish)
*additional veggies or meat optional

First…

  • drain water off of tofu block and place in a large mixing bowl
  • crumble with hands until the tofu resembles the texture of ricotta cheese
  • add milk and 2 eggs and mix well
  • sprinkle in about 1 tablespoon of italian seasoning and a few dashes of garlic powder.  Add a little salt as well. Mix well.
  • mix in about 1/2 cup daiya cheese and set aside

Now for the layering….as you are layering the cheese mix and sauce use the back of a large spoon to spread it evenly.

  1. Spray the pot of a crock pot with cooking spray
  2. Cover bottom with sauce (about 1/2 jar)
  3. Pour in 1/2 box of dry pasta and spread around evenly
  4. sprinkle chopped bell pepper
  5. drop in broccoli pieces around evenly
  6. lay 1/2 the spinach leaves on top of broccoli
  7. drop in spoonfuls of “ricotta” mixture and spread evenly over spinach
  8. top with more cheese
  9. pour in more sauce (the rest of the 1st jar and a little of the 2nd probably) spread evenly
  10. add remaining pasta
  11. remaining bell pepper
  12. remaining broccoli
  13. remaining spinach
  14. remaining tofu ricotta mix
  15. this time add remaining sauce first – spread evenly
  16. top with remaining cheese
  17. spray top of cheese with cooking spray

Now… add about 1/2 cup water to the empty marinara jar and pour this around the edges of the crock pot.

Put the lid on and cook on high for 4 hours.  You can make this up the night before and just sit your crock in the fridge overnight.  Then the next day just put it in and turn it on.  I’ve never done this on low but I’m assuming it would work just as well on low for around 6-8 hours maybe?  Not sure.  But I know High for 4 works perfect.

 

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