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.
1tablespoonolive oil, or use water or aquafaba to make oil-free
3mediumsun-dried tomatoes, rehydrated (pour boiling water over them and let them sit for 5 minutes)
1poundtofu(silken, soft, or firm)
Salt and pepper, to taste
14ounceswhole-wheat lasagne noodles, about ¾ package
1.5cupswhite 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.