Slow Cooker Protein Packed Pumpkin Lasagna – Updated

By mm_food4me

Ingredients

• 1 batch Pumpkin Tofu “Ricotta” – recipe below
• 3/4 package of whole wheat lasagna
• 1 jar organic marinara sauce (homemade works fine too!)
• 1-16 0z can cooked white beans (low or no salt is best, and organic if you can find it)
• Pumpkin Tofu “Ricotta”
• 1 container tofu (silken, soft or firm – they all work fine)
• 1-15 oz. can cooked pumpkin (or the equivalent cooked fresh pumpkin)
• 1/4 cup nutritional yeast (give it a try adds a more cheesy flavor)
• 1 Tb. Italian seasoning
• 1 tsp. onion powder
• 2 cloves crushed garlic
• 1 Tb olive oil
• 3 sun-dried tomatoes, re-hydrated and minced
• (pour boiling water over them and let them sit for a few minutes)
• salt and pepper to taste

Details

Servings 4
Adapted from healthyslowcooking.com

Preparation

Step 1

This is a perfect dish to serve at a dinner party. It’s easy to make and hearty. Just add a nice spinach salad with a balsamic vinaigrette and you’re all ready for company.

3/4 package of whole wheat lasagna

1/4 cup nutritional yeast (give it a try adds a more cheesy flavor)

(pour boiling water over them and let them sit for a few minutes)

In a food processor blend the olive oil and sun-dried tomatoes until you have a paste. (It’s ok if there are still some lumps in it). Add the rest of the ingredients, blend until creamy. Add a little water if you need to thin the mixture. Taste and adjust seasonings.

Tip: Make the pumpkin tofu ricotta and store in the fridge until morning.


Use about 3⁄4 package (10 ounces, or 280 g) whole wheat lasagne noodles (the regular kind, not the no-boil noodles)



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.

No Added Oil