Crock-pot Lasagna

Lasagna– it’s one of the easiest meals to make. A few layers of noodles, cheese, and tomato sauce makes for a delicious hot meal. This super simple and easy entree has been made even easier with our Bunnies twist! Our CROCK-POT LASAGNA has the flavors of traditional lasagna but cooked in the crock-pot instead of the oven! It’s perfect for those who don’t want to warm up the house with a hot oven or maybe you don’t have an oven– now you can still have a hearty satisfying home cooked meal. Our Crock-pot Lasagna also happens to be meat free, and dairy free. We’ve used tofu ricotta to replace dairy ricotta, hummus joins tofu to fill in the need for protein and added a layer of canned peas to give this dish a resemblance of a meaty bite. Those canned peas must have some magic in them, because it’s amazing how this meal feels like you’ve used meat sauce! So, let’s hop to it! 



  • 1 box of oven ready lasagna noodles
  • 2 garlic cloves, chopped
  • 1 jar of tomato sauce
  • 1 Tablespoon dried basil
  • 1/2 teaspoon garlic powder
  • 1 Teaspoon nutritional yeast
  • 1/2 cup canned peas
  • 1 14 ounce package firm tofu
  • 1/4 cup hummus
  • 1 Tablespoon onion powder
  • 1 Tablespoon dried parsley
  • 1/4 cup plant milk
  • 1/2 cup (vegan) mozzarella


  • Start by preheating a large oval shaped Crock-pot on high.
  • Then drain the water from the package of tofu. With a tofu press or between several paper towels, press out the excess water. Then chop the tofu into rough pieces. Add to a mixing bowl. To that add basil, garlic powder, onion powder, nutritional yeast, dried parsley, plant milk, hummus, and peas. Fold together to combine- set aside.
  • Add chopped garlic cloves to the jar of tomato sauce. Then spoon about 1/4 of the jar to cover the bottom of the crock-pot.
  • Place a few lasagna noodles on top of the sauce. Then 1/2 of the tofu mixture. Then another layer of noodles. Then top the noodles with more tomato sauce. Add another layer of noodles. Cover that layer of noodles with the rest of the tofu mixture. Lay down one last layer of noodles, and cover that layer with the rest of the tomato sauce. 
  • Sprinkle the top with 1/2 cup (vegan) mozzarella cheese. 
  • Cook on high for about three hours until the noodles are tender.
  • Garnish with fresh basil before serving. (Optional)
  • Enjoy! 

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