Slow Cooker Protein Packed Pumpkin Lasagna – Updated

Slow Cooker Pumpkin White Bean Lasagna from The Vegan Slow Cooker by Kathy Hester

This recipe has been updated to cook on high for 1 1/2 to 2 hours instead of low all day. If you have an old slow cooker and yours has been fine cooking all day there’s no reason for you to change. However all the new slow cookers will turn it into mush if it cooks all day.

This is a twist on the heavy, fat laden traditional lasagna.

This is a perfect dish to serve at a dinner party. It’s easy to make and hearty. Just add a nice spinach salad with a balsamic vinaigrette and you’re all ready for company.

Slow Cooker Protein Packed Pumpkin Lasagna

Prep time: 20 minutes
Cooking Time: 1 1/2 to 2 hours

  • 1 batch Pumpkin Tofu “Ricotta” – recipe below
  • 3/4 package of whole wheat lasagna
  • 1 jar organic marinara sauce (homemade works fine too!)
  • 1-16 0z can cooked white beans (low or no salt is best, and organic if you can find it)

Pumpkin Tofu “Ricotta”

  • 1 container tofu (silken, soft or firm – they all work fine)
  • 1-15 oz. can cooked pumpkin (or the equivalent cooked fresh pumpkin)
  • 1/4 cup nutritional yeast (give it a try adds a more cheesy flavor)
  • 1 Tb. Italian seasoning
  • 1 tsp. onion powder
  • 2 cloves crushed garlic
  • 1 Tb olive oil
  • 3 sun-dried tomatoes, re-hydrated and minced
    (pour boiling water over them and let them sit for a few minutes)
  • salt and pepper to taste

In a food processor blend the olive oil and sun-dried tomatoes until you have a paste. (It’s ok if there are still some lumps in it). Add the rest of the ingredients, blend until creamy. Add a little water if you need to thin the mixture. Taste and adjust seasonings.

The night before: Make the pumpkin tofu ricotta and store in the fridge until morning.

1 1/2 to 2 hours before dinner: Spray the crock with olive oil so you won’t have a nightmare cleanup on your hands later on.

Break off the corners of one side on each piece of the lasagna noodles so that they fit snuggly in the crock pot.

  • Spread thin layer of sauce covering the bottom of the slow cooker
  • Put in a single layer of whole wheat lasagna noodles
  • Now spread some of the cheese pumpkin mixture
  • Spread another thin layer of sauce
  • Sprinkle some of the white beans on top of that

Repeat those steps ending with a last layer of lasagna noodles and top that with sauce.

Cook on high for about 1 1/2 to 2 hours.

Comments

  1. Wow this sounds good. I am going to have to try it asap!

  2. Sounds great and is just the kind of recipe I love. I am definitely making this one. Thanks, Deb

  3. What size jar of marinara sauce do you use? I have to convert to Australian (metric) sizes so I’m wondering if it’s closer to the 500g or 733g size jar.

    • Hi Anna – here are some of the conversions for this recipe. Please email me if you need any others. I’m planning to update the site for both measurements, but I’m not sure when this year I will do it.

      1 jar (24 ounces, or 672 g) marinara sauce, store-bought
      1 package (15 ounces, or 420 g) silken, soft, or firm tofu
      1⁄4 cup (24 g) nutritional yeast
      About 3⁄4 package (10 ounces, or 280 g) whole wheat lasagne noodles (the regular kind, not the no-boil noodles)
      1 can (141⁄2 ounces, or 406 g) white beans, drained
      and rinsed, or 11⁄2 cups (340 g) homemade

    • Oh – and all the recipes in the cookbook have both measurements already. It’s just the website I need to update.

  4. Thanks heaps. Of course, our products come in different sizes, even with the conversion. That’s always a problem for me when I try to make some of the vegan recipes I find online. For instance, I can’t get tofu in packages of 340g (12oz) or 425g (15oz). So I’ve either got to use less, or buy two packages and throw some out. And strangely enough, I’ve never found any lasagna noodles here that were NOT the no-boil kind. Maybe they won’t work then? I’ll give it a try and let you know. I’m an American who moved to Australia 8 years ago, so I’ve had a lot of product differences like this to adapt to.

  5. How many does it serve, please? Thanks, Beth

  6. Margaret Harris says:

    This looks amazing. Lately I’ve seen silken tofu in two sizes — 16 oz. refrigerated and a smaller size packaged for long shelf life. Which one of those do you use here?

  7. If I don’t have a slow cooker, is there an oven version?

    • Kathy Hester says:

      If you have any lasagna you make now in the oven with dry noodles it should cook about the same amount of time. I would cook at 350 degrees for 40 to 60 minutes.

  8. Do you need to cook the noodles before putting them in the crockpot, or do you put them in dry? This recipe looks amazing BTW!

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