suz (susilou1) wrote in vegancooking,

  • Mood:
  • Music:

Lasagna in a Crockpot???

Yes, it can be done! Tonight, for dinner, I had lasagna in a crockpot. Yum! I combined a bunch of recipes and took really good notes, so I'm lj-cutting the recipe. But, if you have a crockpot, and like lasagna....


1)Make tofu-ricotta cheese. I combined several recipes, but basically:

1 1/2 lb tofu, crumbled

onion powder
garlic powder
maple syrup
lemon juice

Tweak everything until it tastes right (or find recipe from index/google/cookbooks).

Let it sit over night in the fridge.

2) Take 10-15 lasagne noodles, and break into fourths (one- to two- inch long pieces. I used spinach lasagne

3) Slice half a pack of mushrooms and take several handfuls of broccoli slaw (I dumpstered it. If you have common sense, you'll just chop broccoli really small for this step). Mix with around 32 oz. of spagetti sauce. Stick in the fridge. Of course, you can(and should) put in any veggies you do or don't want.

4) Make the Cheese Sauce (from uncheese cookbook)
1 cup water
1/3 cup nutrional yeast
1/4 cup lemon juice
3-4 Tbs tahini
3 Tbs rolled oats
2 Tbs kuzu/arrowroot/cornstarch
2 tsp onion powder
1/2 tsp salt.

Blend on high until smooth. Leave in the blender and stick in fridge over night.


1) Oil the crockpot, liberally
1.5) Put the Cheese Sauce back on the blender and whiz on high for a few seconds to make it all bubbley again.
2) Put a little bit of plain spagetti sauce in the bottom.
2.5) Mix the ricotta cheese with the spagetti sauce and veggies to make one big container of yum.
3) Layer on the sauce-mixed-with-veggie-and-tofu
4) Drizzle between 1/8 and 1/4 cup of the Cheese Sauce over the sauce
5) Another layer of Noodles.
6-?) Repeat until out.

Top layer was
plain red sauce
rest of white cheese sauce.

Turn on low, put the top on it, leave for another horrible day at work where you try not to poke out your eyes, but only because you're making lasagna! in a crockpot!

It took me less than 15 minutes to assemble it all this morning. I would definately make the tofu-riccotta the day before to let the flavors mix before adding it in the sauce, but everything else could definately be done the day of, if you aren't in a rush.

I cooked it for five and a half or six hours.

It was pretty awsome, the crockpot cooked it all perfectly, and the noodles were comepletely cooked and it was neither too watery nor too dry. the constitency was perfect. the top even browned a little, somehow.

My crockpot was 3/4 full raw, but it sunk down a little in the cooking, but not enough to be a problem.

It's definately the only way I'm making lasagne for here on out.

This is better than gay day at dollywood! kinda.
  • Post a new comment


    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded