Vegan & Gluten Free Slow Cooker Lasagna

Prep time: 50 mins

Cook time: 3 hr 45 mins

Total time: 4 hr 35 mins

Serves:

A crowd pleasing, easy recipe for your next family get together!

Ingredients

1 1/2 Tbsp olive oil
1 medium onion, chopped
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 medium eggplant, cut into 1/2-inch chunks
2 cups chopped mushrooms
2 cups chopped cherry or grape tomatoes
4 cloves garlic, minced
1 tsp salt
1/4 tsp red pepper flakes
1/2 tsp Italian seasoning (or oregano, thyme, basil, mix)
4 – 5 cups jarred tomato sauce – about (2) 24 oz jars
Package of 12 uncooked gluten free lasagna noodles
2 cups Quick & Easy Cashew Basil Cheese
1 1/2 cups shredded vegan Mozzarella cheese (I like Trader Joe’s brand, comes shredded)
1 1/2 cups shredded vegan Parmesan or Italian cheese (I like Follow Your Heart brand – Garden Herb Style Cheese, comes in a block)
Fresh chopped basil, for serving

Instructions

View the full recipe at Vegan Chickpea →