Slow Cooker Vegetarian Lasagne

• Vegan
• Gluten free

• Produce

  • 4 cups Baby spinach
  • 1 (6 oz pack Cremini or bella mushrooms
  • 1 Eggplant
  • 6 cloves Garlic
  • 1 (15 oz can Tomatoes, organic fire­-roasted
  • 1 Zucchini

• Baking & Spices

  • 1/4 cup Nutritional yeast
  • 3/4 tsp Salt

• Oils & Vinegars

  • 5 tbsp Olive oil

• Nuts & Seeds

  • 1 cup Walnuts, raw

Found on yurielkaim.com

Description

Directions

• With a vegetable peeler, peel eggplant and zucchini into long, thin strips.
• Drizzle 1 tbsp. olive oil on the bottom of a 5­-6 quart crockpot.
• Line crockpot with eggplant and zucchini “noodles.
• In a large bowl, stir together tomatoes, sliced mushrooms, 2 of the chopped garlic cloves, and ½ teaspoon salt.
• Pour half of this mixture on top of the noodles. Lay zucchini and eggplant noodles on top. Place spinach on top, sprinkle with ½ the remaining garlic, drizzle with 1 tablespoon of olive oil. Sprinkle lightly with salt.
• Top with a layer of zucchini and eggplant noodles.
• In a hi­gh-speed blender or food processor, puree walnuts and yeast with remaining garlic and 3 tablespoons olive oil. Add a pinch of salt, to taste.
• Spread this mixture on top of the noodles. Top with a final layer of zucchini and eggplant noodles. Add the remaining tomato and mushroom mixture on top. Cover and cook on low for 6­ to 8 hours or on high for 4­ to 6 hours.
• Unplug the slow cooker 30 minutes before serving, allowing the dish to cool slightly for best results.