Pumpkin and White Bean Lasagna
- Yield: 6 servings
- Prep: 20 mins
- Cook: 180-240
- 1tablespoon olive oil
- 3whole sun dried tomatoes, rehydrated (pour boiling water of them and let them sit for 5 minutes)
- 1package tofu; silken, soft or firm
- 1can cooked pumpkin or 1 1/2 cups pureed cooked fresh
- 1/4cup nutritional yeast
- 1tablespoon Italian seasoning
- 1teaspoon onion powder
- 2cloves garlic, crushed
- 1pinch salt and pepper
- 1can marinara sauce (for the lasagna)
- 3/4package whole wheat lasagna noodles (regular kind, not the no-boil noodles) (for the lasagna)
- 1can white beans, drained and rinsed (for the lasagna)
- The Night Before: To make the pumpkin-tofu ricotta: In a food processor, blend the olive oil and the rehydrated sun-dried tomatoes until a paste forms. There may still be some lumps. Add the remaining ricotta ingredients and blend until creamy. Add a little water if the mixture is too thick. Taste and adjust the seasonings. Store in an airtight container in the fridge.
- In The Morning: To make the lasagna: Spray the crock with olive oil so you won’t have a nightmare cleanup on your hands later on. Spead a thin layer of sauce over the bottom of the slow cooker. Break off the corners on one side of each noddle so they fit snugly in the slow cooker. You can add the corners in as well. Place a single layer of noodles over the sauce. Spread one-third of the ricotta mixture over the noodles. Spread another thin layer of the sauce over the ricotta and sprinkle one-third of the white beans on top of that. Repeat the layers two more times, ending with a last layer of lasagna noodles, and then top that with more sauce.
- Cook on low for 3 to 4 hours or on high for 1 1/2 to 2 hours, until a fork will easily go through the middle and the pasta is al dente. Add 1/2 cup of extra sauce or water if you need to leave it in an hour or two longer.
Reprinted with permission from The Vegan Slow Cooker by Kathy Hester (c) 2011 Fair Winds Press