This Vegan Slow Cooker White Bean Pumpkin Lasagna is from my very first book, The Vegan Slow Cooker. It’s a twist on the traditional ultra-heavy lasagna. Instead of a pre-made vegan ricotta it uses a pumpkin tofu homemade version.
If you are allergic to soy you could use a nut ricotta or even Kite Hill’s pre-made.
Be sure to check out my slow cooker faq page for more slow cooker info.
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.
- 1 batch Pumpkin Tofu “Ricotta” – recipe below
- ¾ 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)
- Make the pumpkin tofu ricotta and store in the fridge until morning.
- 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.
- 1 container tofu (silken, soft or firm - they all work fine)
- 1-15 oz. can cooked pumpkin (or the equivalent cooked fresh pumpkin)
- ¼ 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.
- Cook on high for about 1½ to 2 hours.