The Easiest Crock pot Vegan Lasagna your family will love!
Hey squad,
I took a long break after adding my beautiful daughter Faye to the Johnson clan. And let me tell you now that I have two kids I make it my mission to make easy, quick and healthy meals for our family.
Italian meals are my favorite and since going dairy-free (and making my own) this has been a struggle. But after some trial and error and Pinterest mix and matching. I’ve found a great ricotta type cheese sauce to layer into my mushroom lasagna.
I’m adding a lot more plant-based and dairy-free meals to my recipe book. My goal is to be 80% plant-based. I love seafood and don’t want to restrict my diet. I also want to make things the whole family enjoys. This recipe was daddy, a big meat eater and toddler approved so it was definitely a win in my book!
Okay, enough chit chat lets get to the recipe.
So you start off by sauteeing my mushrooms in some vegan butter. You can sautee any veggies really for this. Next time I’m gonna toss in some spinach and butternut squash.
Next, we are gonna layer and assemble the lasagna in the crockpot.
Start with a layer of your favorite marinara sauce
then uncooked lasagna strips
mushrooms/veggies
ricotta cheese sauce
Keep layering until you’ve used all your ingredients.
Ricotta sauce:
2 cups cashews
2 tsp minced garlic
1 tsp sea salt
1/4 cup nutritional yeast
1/4 cup lemon juice
1 cup of water
Blend all the ingredients together.
Cook on high for 3 to 4 hours. Make sure strips are nice and soft.
Let me know in the comments below your favorite Plant-based or Vegan crockpot recipe!
