This is one of my favorite weekend recipes. Slow cooker recipes are always easy. Throw everything in a pot, wait a few hours and bam we have food! And if you are a lasagna fan this is an easier way to make it. I like to make this recipe on my chore day. I can check on it and stir it while doing the laundry and cleaning around the house. Or put the slow cooker on and go run errands and come home to an amazingly good smelling home. Only side effects of making this recipe is increased hunger from the smells of cooking all day. Lol. If you don’t like spicy food or need to make it kid friendly leave out the red pepper flakes. Also, you can make this as cheesy as you like. If the cashew ricotta cheese isn’t enough, melt your favorite vegan cheese in while serving.
|1 8 oz package||sliced mushrooms|
|2 medium||sliced zucchinis|
|1 medium||diced yellow onion|
|1 small||diced red pepper|
|3 minced cloves||garlic|
|3/4 lb (12 oz)||lasagna noodles chopped into pieces|
|1 15 oz can||tomato sauce|
|1 28 oz can||crushed tomatoes|
|6 cups||veggie stock|
|pinch||red pepper flakes (optional)|
Chop your mushrooms, zucchinis, yellow onion, red pepper and garlic and place in your slow cooker. Add the tomato sauce, crushed tomatoes, veggie stock, bay leaves, oregano, basil, thyme and red pepper flakes.
Turn the slow cooker on low for 7 hours or high for 4 hours.
When that time is up, remove the bay leaves from the slow cooker. Then, cook the lasagna noodles, chop them to the size you desire and place them into the slow cooker. Also, add the spinach at this time. Cook for another 15-20 minutes until the spinach is cooked.
Serve with a scoop of cashew ricotta cheese on top. Top with fresh basil and parsley. If you want an extra kick add a pinch of red pepper flakes. I also like to eat this with a baguette— sliced and toasted.