I found this recipe while searching for “high protein vegan recipes.” The use of tofu instead of cheese in this recipe not only makes it vegan and high in protein, but also very low in fat and calories!
Believe me, I was just as skeptical as you about a cheeseless lasagna, but WOW. I was so shocked at how good this tasted! Even Ed said he was pleasantly surprised by how tasty it turned out.
I made a few ingredient variations from the original recipe and I cooked it in the oven, not a crock pot.
Ingredients
1 container firm tofu
1/4 cup almond milk (any non-dairy milk will work: almond, soy, rice, hemp, etc.)
1/2 tsp garlic powder
2 tbs lemon juice
3 tbs (or more) fresh basil
1 tsp salt
fresh or frozen (thawed) spinach
1 jar marinara sauce
1 box no-boil lasagna noodles
Directions
1. Preheat oven to 350. In a food processor, combine tofu, almond milk, garlic powder, lemon juice, basil, and salt. Process until smooth.
2. In a baking pan, layer marinara sauce, noodles, tofu mixture, and spinach. Repeat the layers, ending with sauce on top.
3. Bake at 350 for 30 minutes (or as directed on no-boil noodle package).
