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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.
Course Main Course
Cuisine Italian
Keyword crockpot vegan lasagna, slow cooker lasagna, vegan lasagna
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
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