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slow cookersneakytofulasagna
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5 from 4 votes

Sneaky Tofu Lasagna

A delicious quick and easy meatless lasagna made in the slow cooker. Using tofu, low-fat ricotta and mozzarella cheese, keeps the calories lower.
Course Main Dish
Cuisine Vegetarian
Keyword slow cooker vegetarian
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Calories 506kcal
Author Eileen xo

Ingredients

  • 26 ounce jar, Marinara sauce, retain jar see note
  • 14.5 ounce fire-roasted tomatoes, drained
  • ½ cup shredded zucchini
  • ½ cup shredded carrots
  • 10-12 uncooked lasagna noodles
  • 16 ounce package, tofu, drained
  • 1 cup cottage cheese or low-fat ricotta cheese
  • ¼ cup Parmesan cheese, grated
  • 1 Tablespoon Italian seasoning
  • 4 cups low-fat mozzarella cheese, shredded, divided
  • ¼ cup warm water

Instructions

  • Using a 6-quart slow cooker.
  • In a large bowl, combine the pasta sauce, fire-roasted tomatoes, shredded zucchini, and shredded carrots.
  • In a separate bowl, combine drained tofu, cottage or low-fat ricotta cheese, Parmesan, and Italian seasoning.
  • To the slow cooker, add some of the sauce. Place a layer of lasagna noodles on top. I break mine to fit into slow cooker. Then add a layer of the tofu- cheese mixture on top of the lasagna noodles. Then add a layer of the shredded low-fat mozzarella.
  • Repeat the layers, until you have used all the ingredients. Put the ¼ cup of water into the marinara jar, replace top, and shake. Pour the liquid over the top of your uncooked lasagna.
  • Cover, cook on low for 6 to 7 hours, or high for about 4 hours, Uncover, and let cook on high for about 20 minutes, to release any condensation.

Notes

Adapted from 365 Slow Cooker Suppers, by Stephanie O'Dea 

Nutrition

Serving: 6servings | Calories: 506kcal | Carbohydrates: 51g | Protein: 36g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 1346mg | Potassium: 957mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2865IU | Vitamin C: 17.5mg | Calcium: 752mg | Iron: 3.9mg