Embrace the intersection of pumpkin season and slow cooker season by making my Vegan Slow Cooker Pumpkin Lasagna. It’s my favorite weekend dinner because it cooks in about 2 hours. If you don’t do soy you could sub a nut ricotta, and it has an oil-free option too!
Is Your Slow Cooker Still in the Cabinet?
If you’ve been neglecting your slow cooker, it’s time to put back on your kitchen counter. Vegan Slow Cooker Lasagna is your new best friend and last minute weekend dinner.
You Can Make Lasagna in a Slow Cooker?!
It’s true, but it is not a dish that you throw together on a workday morning and come home to at night. Pasta in the slow cooker is a little touchy.
What does touchy mean? Well, I’d make this the first time when you are at home so you can keep an eye on it.
If your slow cooker runs hot it will done faster. But once you make it once you can adjust it to cook perfectly in your slow cooker all the other times.
Why Make Vegan Slow Cooker Pumpkin Lasagna?
This is a perfect dish to serve at a dinner party or for family dinner on Saturday night. It’s easy to make and hearty enough for non-vegans to enjoy. Just add a green salad and some garlic bread and everyone will be happy!
Does This Cook All Day?
This Vegan Slow Cooker White Bean Pumpkin Lasagna is from my very first book, The Vegan Slow Cooker. It cooks in 1 1/2 to 2 hours, so it’s not a recipe that you can start in the morning. If you are looking for something that does cook all day try my Vegan Slow Cooker Creamy Indian Lentils and Kidney Beans or Italian Slow Cooker Cranberry Bean Soup with Greens.
What If I’m Allergic to Soy?
It’s a twist on the traditional ultra-heavy lasagna. Instead of a pre-made vegan ricotta, it uses a homemade pumpkin tofu version. If you are allergic to soy, you could use a nut ricotta or even Kite Hill’s pre-made almond ricotta.
Slow Cooker Protein Packed Pumpkin Lasagna
PUMPKIN-TOFU RICOTTA INGREDIENTS
- 1 tablespoon olive oil , or use water or aquafaba to make oil-free
- 3 medium sun-dried tomatoes , rehydrated (pour boiling water over them and let them sit for 5 minutes)
- 1 pound tofu (silken, soft, or firm)
- 1.5 cups pumpkin
- ¼ cup nutritional yeast
- 1 tablespoon Italian seasoning
- 1 teaspoon onion powder
- 2 cloves garlic , crushed
- Salt and pepper , to taste
- 3 cups marinara sauce
- 14 ounces whole-wheat lasagne noodles , about ¾ package
- 1.5 cups white beans , drained and rinsed
- the night before:
- To make the pumpkin-tofu ricotta: In a food processor, blend the olive oil (or water or aquafaba to make oil-free) 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.
- Spread a thin layer of sauce over the bottom of the slow cooker. Break off the corners on one side of each noodle 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 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 lasagne noodles, and then top that with more sauce.
- Cook on low for 3 to 4 hours or on high for 1½ to 2 hours, until a fork will easily go through the middle and the pasta is al dente.
- Note: Add ½ cup (120 ml) extra sauce or water if you need to leave it an hour or two longer.
Be sure to check out my slow cooker faq page for more slow cooker info, including how to pick out a slow cooker for you.