Crockpot Lasagna with Spinach and Tofu

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Crockpot Lasagna with Spinach and Tofu
1 container soft (silken) tofu
1 container firm or extra firm tofu
1/4 cup soy milk
1/2 tsp garlic powder
2 tbs lemon juice
3 tbs fresh basil, chopped
1 tsp salt
2 10-oz packages frozen spinach, thawed and patted dry
4 cups tomato sauce
10-oz box lasagna noodles
In a food processor or blender, combine the silken tofu, firm or extra-firm tofu, soy milk, garlic powder, lemon juice, basil, and salt and process until smooth.

Add the thawed spinach to this mixture.
Place about a cup of the tomato sauce in the bottom of the crock pot or slow cooker. Then place 1/3 of the lasagna noodles on top of the sauce, and 1/3 of the tofu and spinach mixture on top of the noodles. Repeat these layers, being sure to end with sauce on top.
Cook in the crockpot on the low heat setting for 6 to 8 hours, or until the noodles are soft.
Serve with a little bit of nutritional yeast on top, if desired.

Makes 6 servings of lasagna.

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