![Slow Cooker Lasagna](https://images.hopeplatform.org/resize/L3dfMTkyMF9fcV83NS9ob3BlLWltYWdlcy82MjBlMjNkNGM0OWQ2NDAwNjU5NWMxOTIvSk5CMTY1MDU1NDI4NzQyMS5qcGc/w_1920__q_75/hope-images/620e23d4c49d64006595c192/JNB1650554287421.jpg)
Slow Cooker Lasagna
RecipesSep 1, 2017, 8:00 PM
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