For the pesto, I used:
1/3 c walnuts
4 c spinach
2 c basil (or whatever you have left, just not more that 2 c)
4 cloves of garlic
½ c olive oil
¼ c grated Parmesan Cheese
1 t salt
½ t fresh ground pepper
For the lasagna, I used:
12 oz firm tofu
8 oz lasagna noodles, cooked (following boiling instructions on box)
8 oz crimini mushrooms
2 c mozzerella cheese
¾ c Parmesan Cheese (or more!)
In a food processor or mill, grind the walnuts to a paste. Add garlic and Parmesan.
Also add spinach and basil, salt and pepper.
Add olive oil while blending. I forgot the pepper, so I added it here.
Saute mushrooms in a pan with a tablespoon of olive oil, a pinch of salt and pepper. If the pan dries out, add a tablespoon of water. Cook on medium-high heat stirring regularly until the mushrooms start to look transparent.
Basically, when the white color is gone, they’re cooked, but this is just getting some flavor on them. They’ll cook more in the slow-cooker; so really, you could just roll them around in the olive oil, salt and pepper until they’re coated and then go ahead and put them in the slow-cooker in layers.
Slice the tofu into quarters or so that pieces fit into your palm. I used my hand to crush and crumble it into the pot.
Spray the inside of the slow-cooker with cooking spray, coat the bottom and sides halfway to the top. Spread half of the pesto mix into the bottom of the pot along with half of the mushrooms.
Cover the pesto and mushroom mix with half of the cooked noodles, tearing off or folding over pieces to cover the pesto as best as possible. Crumble half of the tofu on top.
Cover the noodles with half of the mozzarella spreading it to the edges, so there is no pasta showing (it will dry out otherwise). Sprinkle with half of the Parmesan.
Repeat by adding another layer in the same order.
I forgot the rest of the mushrooms, so I just put them on top.
The result. I did not use ricotta since the tofu had the same texture and since this is vegetarian, the usual amount of cheese may have been overwhelming.
It was gone! SO good! If you’d like to try it vegan, just be sure to use vegan cheese and noodles. Enjoy!