Slow Cooker Lasagna

Ingredients

1 onion

½ green bell pepper

½ red bell pepper

12 oz mushrooms

12 oz fresh or frozen spinach

1 lb tofu

1 jar pasta sauce

Regular lasagna noodles

½ cup grated mozzarella soy cheese or 1 cup cashew cheese

Directions

Saute vegetables until water is released. Drain.

Cover bottom of a 4- to 6-quart slow cooker with thin layer of pasta sauce.

Top with noodles, breaking to fit

Spread a layer of crumbled tofu

Then a layer of veggies

Repeat twice

Finish by spreading cheese across the top of the uppermost vege layer

Cover and cook on low for 3 - 4 hrs