Easy Slow Cooker Vegan Lasagna – Catskill Animal Sanctuary

Ingredients

• 1 (14 ounce) package firm tofu, drained and rinsed
• ¼ cup nutritional yeast
• 1 teaspoon dried Italian seasoning
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• Juice from 1 small or ½ large lemon (about 2 tablespoons)
• 1 tablespoon olive oil
• ½ teaspoon salt
• Freshly ground black pepper, to taste
• 1 (1 pound) bag frozen spinach, defrosted
• 1 (1 pound) package lasagna noodles (not the quick-cooking variety)
• 2 26-ounce jars of your favorite marinara sauce (6 1/2 cups)
• 1 (8 ounce) bag vegan mozzarella-style shredded cheese (I tested with Daiya)
• Finely chopped fresh basil, to garnish (optional)