In a bowl, combine tomatoes, garlic, oregano, salt, red pepper, black pepper and basil. In another bowl, mix tofu with Daiya mozzarella cheese and dairy free Parmesan.
On the bottom of a 5-6 qt slow cooker, spread a thin layer of sauce. Top with 3 noodles breaking to fit. Spread 1 cup of the sauce over the noodles, top with cooked meat followed by spinach and 1/2 of the cheese mixture. Repeat layers until crockpot is full and end the layers with noodles, sauce and then sprinkle with mozzarella cheese.
Cook on low for about 3 1/2 hours or until the lasagna is cooked all the way through.
This recipe is even better reheated if you can imagine that. My kids enjoy this with my special GF/DF garlic bread.
You can easily make this without the spinach or without the meat if you prefer. The amount of the layers don't really matter as long as you fill them with what you like in them!
This could be made with regular wheat based lasagna noodles if you do not need to avoid wheat/gluten.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.