Ingredients
12 no-boil lasagna sheets
4 cups alcohol-free marinara sauce
2 cups textured vegetable protein (TVP)
2 cups low-moisture mozzarella (vegan slice alternative)
1 ½ cups cottage cheese
½ cup milk (use unsweetened almond milk)
1 tbsp Italian seasoning (or fresh basil/oregano)
2 tbsp almond flour
Instructions
Coat the crockpot with non-stick spray. Pour ½ cup marinara across the bottom, ensuring full coverage.
Add three lasagna sheets in a single layer.
Spread a layer of TVP crumbles (prepared by rehydrating and mixing with marinara, almond flour, and Italian seasoning).
Spoon an even layer of cottage cheese mixed with milk and Italian seasoning.
Sprinkle a portion of mozzarella over the cottage cheese.
Repeat the layering process three more times, finishing with a top layer of marinara and mozzarella.
Cover and cook on low for 4 to 6 hours, or on high for 2 to 3 hours.
Remove from the crockpot and let it sit for 10 minutes before serving.
Notes
Rehydrate the TVP with boiling water and drain before using as a crumble base.
Ensure the crockpot is not overfilled to prevent sogginess.
No-boil lasagna sheets are essential for best results.
Cover and refrigerate leftovers for up to 4 days.
- Prep Time: 20
- Cook Time: 240
- Category: Lunch
- Method: Crockpot
- Cuisine: Italian
- Diet: Plant-Based
Nutrition
- Serving Size: 1 lasagna slice
- Calories: 320
- Sugar: 5g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 15mg