1jar organic marinara saucehomemade works fine too!
1-16 0z can cooked white beanslow 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.