Crockpot Potluck Recipes That Feed a Crowd
This tender, no-fuss lasagna is packed with crumbled tofu, vibrant vegetables, and zesty marinara sauce, slow-cooked to perfection. Ideal for potlucks, it serves 12-15 and transports effortlessly.
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Servings: 12 servings
Calories: 320kcal
Ingredients
- 24 oz lasagna noodles
- 4 cups marinara sauce
- 16 oz crumbled tofu
- 2 large bell peppers, sliced
- 2 medium zucchinis, sliced
- 4 cups fresh spinach
- 2 tbsp Italian seasoning
- 1.5 cups vegan Parmesan cheese
- 2 tbsp olive oil
Instructions
- Grease a large crockpot
- Layer noodles on bottom
- Mix tofu with olive oil and seasoning; spread over noodles
- Spread half the marinara on top
- Layer zucchini and bell peppers
- Repeat with another noodle layer, tofu-sauce mixture, and remaining marinara
- Top with spinach and vegan Parmesan
- Cook on low for 6-8 hours
Notes
Use no-boil lasagna noodles for easier preparation
Transport in a thermal carrier to maintain warmth
Substitute tofu with cooked lentils or chickpeas if preferred
Add a splash of lemon juice for brightness
Transport in a thermal carrier to maintain warmth
Substitute tofu with cooked lentils or chickpeas if preferred
Add a splash of lemon juice for brightness
Nutrition
Serving: 1g | Calories: 320kcal | Carbohydrates: 45g | Protein: 18g | Fat: 10g | Saturated Fat: 4g | Sodium: 350mg | Fiber: 4g | Sugar: 6g