This is so yummy, satisfying, and GOOD for you! Can be made either vegetarian, or completely vegan, with minor alterations. Served with crusty bread, drizzled with olive oil and a field greens salad...its pretty much VEG HEAVEN!
1Place onion, basil, oregano, and 2 whole garlic cloves in food processor; pulse 6 times, or until onion and garlic are chopped. Add tempeh, and pulse until tempeh is ground. Add tomatoes, oil, salt, and pepper; pulse until chunky sauce forms.
2Combine spinach and minced garlic in bowl, and season with salt and pepper.
3Coat bottom and sides of 4-quart slow cooker with oil. Spread 1 cup tomato sauce over bottom, and cover with layer of lasagna noodles, breaking them in pieces to fit around edges. Spread 3/4 cup spinach mixture over top. Place 1 layer roasted red peppers over spinach, and top with 3/4 cup ricotta. Spread 1 cup tomato sauce over ricotta. Sprinkle with 1/3 cup Swiss cheese. Repeat, layering noodles, spinach, peppers, ricotta, Swiss cheese, and tomato sauce. Top with 1 more layer noodles and remaining spinach, tomato sauce, ricotta, and Swiss cheese.
4Cook 4 hours on high or 6 hours on low. Let stand uncovered 10 minutes before serving.
5Many folks do not realize that their crock from a slowcooker is ovenproof and can go directly into a pre-heated oven! Avoid sudden temperature changes, however. Be sure to pre-heat the oven or broiler when placing a very warm or hot “crock” in there.
This recipe can be popped under the broiler for a few minutes to give the top that nice golden brown, slightly crusty finish!
6** To make this recipe completely vegan, omit the cheeses and for the ricotta, substitute firm tofu, mashed. For the dairy Swiss, substitute a vegan Swiss cheese which is soy or nut based.