Crock Pot Vegetarian Lasagna

• 1 Pkg. Light Life Soft Silken Tofu - Aisle 1 Refrigeration
• 1 Pkg. Light Life Firm/Extra Firm Tofu - Aisle 1 Refrigeration
• 1/4 Cup Silk Soy Milk - Aisle 1 Refrigeration
• 1/2 Tsp. Frontier Organic Garlic Powder - Bulk Herbs & Spices
• 2 Tbsp. Lemon Juice - Produce
• 3 Tbsp. Fresh Basil, chopped - Produce
• 1 Tsp. Salt - Aisle 2
• 2 (10oz)Pkgs. Tree of Life Frozen Spinach, thawed & patted dry - Freezers
• 2 Cups Muir Glen Tomato Sauce, of choice - Aisle 3
• 1 Pkg. Bionaturae Lasagna Pasta - Aisle 3

In a food processor or blender, combine the tofu, soy milk, garlic powder, lemon juice, basil, and salt and process until smooth. Add the 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 noodles on top of the sauce and 1/3 of the tofu and spinach mixture on top fo the noodles. Repeat these layers, being sure to end with the sauce on top. Cook on low for 6-8 hours, or until noodles are soft.

From www.vegetarian.about.com