Slow Cooker Protein Packed Pumpkin Lasagna - Updated

Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 4
Calories 1498kcal
Author Kathy Hester


Pumpkin-Tofu Ricotta

  • 1 tablespoon olive oil
  • 3 sun-dried tomatoes rehydrated (pour boiling water over them and let them sit for 5 minutes)
  • 1 package 15 ounces silken, soft, or firm tofu
  • 1 can 15 ounces cooked pumpkin or 1½ cups pureed pumpkin, cooked fresh
  • ¼ cup nutritional yeast
  • 1 tablespoon Italian seasoning
  • 1 teaspoon onion powder
  • 2 cloves garlic crushed
  • salt to taste


  • 3/4 package of whole wheat lasagna
  • 1 jar organic marinara sauce homemade works fine too!
  • 1-16 0 z can cooked white beans low or no salt is best, and organic if you can find it


  • The night before:To make pumpkin-tofu ricotta: In food processor, blend olive oil and rehydrated sun-dried tomatoes until a paste forms. (There may still be some lumps.) Add remaining ricotta ingredients, and blend until creamy. Add a little water if mixture is too thick. Taste and adjust the seasoning, if desired. Store in airtight container in fridge.Make the pumpkin tofu ricotta and store in the fridge until morning.
  • One and a half 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.


Calories: 1498kcal | Carbohydrates: 261g | Protein: 95g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 741mg | Fiber: 103g | Sugar: 10g