Is there anything better then walking in the front door after a day of work and smelling the deliciousness that awaits you in the crock pot!?? It's one of my favorite things to come home too.

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.

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 salt

Blend 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. 

Directions 

Spray the crockpot with nonstick cooking spray. Spread ½ cup tomato sauce to the bottom so the noodles don't stick.

Break noodles so that they fit and mostly cover the bottom. It may look a little crazy and uneven but no worries! Cover with about one third of the ricotta, veggies, sauce, cheese, and end with noodles. Repeat layers two more times for a total of three complete layers. End with a layer of noodles on top, covered with a thin layer of sauce and a little bit more shredded cheese.

Cover and cook on high for 3 hours or on low for 5-6 hours. If it seems watery (it may not if you make the cashew ricotta) turn the crock pot off and let it sit for 30 minutes to an hour. But I've typically never had this problem with the cashew ricotta.