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Vegan Slow Cooker Pumpkin Lasagna

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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!

Vegan Slow Cooker Pumpkin Lasagna slice on a white plate on a white tablecloth

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.

Print Recipe
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Slow Cooker Protein Packed Pumpkin Lasagna

This is a perfect dish for introducing nonvegans to vegan food and is much healthier than the traditional, fat-laden lasagna. It’s easy to make and hearty. Add a nice spinach salad with a balsamic vinaigrette, and you’re all ready to have friends over for dinner.
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Main Course
Cuisine: Italian
Keyword: crockpot vegan lasagna, slow cooker lasagna, vegan lasagna
Servings: 6 servings
Calories: 406kcal
Author: Kathy Hester

Ingredients

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

LASAGNA INGREDIENTS

  • 3 cups marinara sauce
  • 14 ounces whole-wheat lasagne noodles , about ¾ package
  • 1.5 cups white beans , drained and rinsed

Instructions

  • 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.

Nutrition

Calories: 406kcal | Carbohydrates: 73g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Sodium: 701mg | Potassium: 1095mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3022IU | Vitamin C: 12mg | Calcium: 127mg | Iron: 7mg

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.

 

 

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Comments

  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.

    Reply

    • 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

      Reply

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

      Reply

  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.

    Reply

  6. 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?

    Reply

    • 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.

      Reply

  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!

    Reply

  10. In the years since you first posted this the recipe for the pumpkin ricotta has apparently gotten lost – could you repost it? Or maybe I’m just not seeing it?

    Reply

  13. I’ve made this before but it was on a weekend…. which was great, don’t get me wrong! But I was wondering if I assembled the night before, kept it in the fridge until I got home from work and then plugged it in….. would it be a mess? Soggy? Do you think there’s a chance it might work?

    Reply

  14. I’ve now made this recipe a half-dozen times from your book, and it’s DELICIOUS every time. I am making it again this week!

    Reply

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