This crock pot lasagna is that type of crock pot recipe that creates this amazing smell that will make you want to dive right into it at the end of the day.
Crock Pot Lasagna
(2) 24 ounce jars or cans of Italian tomato sauce ( I used 1 and 1/2 jars)
I box of gluten free lasagna noodles
Cashew Ricotta Cheese (see recipe below)
3-4 cups chopped vegetables of choice (I used spinach)
2 cups shredded vegan mozzarella cheese
Vegan Parmesan cheese for topping
Cashew Ricotta Cheese
2 cups raw cashews, soaked for at least 2 hours, then drained
2 garlic cloves
3 tbsp lemon juice
¼ cup plain non-dairy milk (I used soy)
1 tbsp maple syrup
1½ tbsp extra virgin olive oil
½ tbsp dried basil
⅓ cup fresh chives
1 tsp freshly ground black pepper
½ tsp saltBlend all ingredients in a food processor till ricotta like constancy. It should be smooth but still have some texture.
*I usually add just a tad more syrup and milk to get it a little softer and smoother.