Gourmet Vegetarian

by Dana
(Colorado)

Lasagna

1 pkg. soft silk type tofu

1 pkg. fairly firm tofu

1/4 c. soy milk

1/2 t. minced garlic clove

2 T. lemon juice

3 T. basil

1 t. salt

2 pkg. frozen spinach

4 c. tomato sauce

Lasagna Noodles

Using a food processor mix together soft tofu, garlic, basil, soy milk, lemon juice and the salt. You want it to come out smooth.
Note: you can also use a blender.

Then add spinach to mixture.

Put 1 cup of the tomato sauce in the the slow cooker. Then put in 1/3 of the pkg of noodles. Then put in 1/3 spinach mixture.

Keep doing those layers till you have used all your ingredients up. Note: You do want the tomato sauce to be the last thing.

Cook Low 6 to 8 hours. Check noodles to see if its done.

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