Mushroom Lasagna

I love kitchen appliances! I have two crockpots. One round, one oblong, and I use them both. I also have a mini crockpot that is perfect for hot dips. Crockpots come is so handy for those days you'll be involved with something and don't want to have to stop just to prepare supper. The day I decided to tackle cleaning out my pantry was one of those days. It was a win-win - got the pantry cleaned out and organized AND a hot supper, too!

Mushroom Lasagna

One package soft tofu, drained and pressed
1 T. lemon juice
1 c. water
3 cloves garlic
One not chicken bouillon cube
1/4 c. nutritional yeast
Olive oil
One package sliced mushrooms
1 T. dried rosemary
One package lasagna noodles

In a blender, add the tofu, lemon juice, water, garlic, bouillon cube and nutritional yeast. Blend until smooth.
Saute the mushrooms and rosemary in olive oil.
In the crockpot, coat the inside with oil. Spoon some of the tofu sauce, top with a layer of noodles, spoon some mushrooms on top of that. Repeat layers, ending with a layer of noodles and the last of the sauce spooned on top. Cook on low about 4 hours or high for about 2 hours.

The camera flash makes the picture hard to see, but it turned out really beautiful!