1 large white onion (I prefer sweet)
2 cups sliced mushrooms
2 28 oz cans Chopped or Crushed Tomatoes
4 tbsp minced garlic (or 4 cloves, chopped)
1 stalk celery, finely chopped
1 large carrot, peeled and finely chopped
1 medium zucchini
1/2 teaspoon freshly ground black pepper
Italian Seasonings (Basil, Oregano, etc...)
1 pkg firm tofu, drained
1 box frozen spinach, thawed and drained
(or 2 handfuls fresh spinach if using high speed blender)
1 box whole wheat lasagna noodles (uncooked)
1 1/2 cups nutritional yeast, divided
1 cup water (1/2 cup if not using blender)
In a large frying pan, heat the onions and mushrooms and saute until the onions are translucent, about 10 minutes.
Add the celery, carrots,zucchini and garlic and saute until all the vegetables have softened, about 10 minutes. Add the tomatoes and season with italian seasonings and pepper to taste. Simmer uncovered over low heat until the sauce thickens some.
Season the sauce with more seasonings if needed. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate.
Crumble the tofu into a medium sized mixing bowl. Add the spinach, 1/2 cup nutritional yeast and mix together. Season with italian seasonings.
*If using high speed blender, combine fresh spinach, tofu, yeast and seasonings and "gently" blend. You want the tofu to take on the appearance of Ricotta cheese, so be careful not to 'over blend'. You may need to add up to a 1/2 cup of water for desired consistency.
PUTTING IT TOGETHER:
Spread a thin layer of the marinara sauce on the bottom of the crock and stir in 1/2 cup water. Next add a single layer of uncooked noodles to the bottom of the crock pot.
Drop a couple of large spoonfuls of the spinach mix over the noodles - enough to generously cover the noodles. Add another layer of noodles on top of the spinach mix.
(At this point, add some of the marinara sauce to the remaining spinach mixture and stir together).
On top of the noodles, add the marinara sauce and sprinkle with 1/2 cup of the nutritional yeast.
Add another layer of noodles, and then cover them with the spinach/sauce mixture. Again, add another layer of noodles, and cover it with the last of the marinara sauce. Sprinkle with the remaining nutritional yeast.
Cover and cook on high for 4 hours
(times may vary depending upon crock)