I know a lot of people who have made the decision to become Vegan. This recipe was given to me by a friend who makes this at least once a week. Although I personally am not vegan, I can say that this lasagna tastes delightful and I can’t tell the difference. I also like that it’s in the crock-pot which makes it easy. Try it and tell me what you think!

14 ounces extra firm tofu (I use Woodstock Farms; I like ricotta to be thick)
3 tablespoons lemon juice (I use bottled)
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon garlic powder
2 cups vegan shredded mozzarella cheese, optional (I use Galaxy Foods Rice Vegan mozzarella block)
4 cups jarred tomato sauce, divided (I use Bertolli tomato and basil)
1 (8 ounce) package vegan no-boil lasagna
1 (12 ounce) package burger crumbles (I use Boca burger crumbles)

Directions:

1. To create the ricotta, in a food processor, combine tofu, lemon juice, sugar, basil, salt, and garlic powder. Process until thick and creamy.

2. Spoon out into a small mixing bowl and combine with shredded vegan mozzarella. Set aside. In crock pot, layer lasagna in this order:

a. 1 cup sauce
b. lasagna noodles
c. 1/2 the cheese mixture
d. 1/2 package burger crumbles
e. 1 cup sauce
f. lasagna noodles
g. other 1/2 cheese mixture
h. other 1/2 burger crumbles
i. 1 cup sauce
j. lasagna noodles
k. 1 cup sauce

3. Once layering is complete, cover crock pot and cook for 4 to 5 hours on high, or until pasta is tender.

Enjoy!