Ingredients for Pumpkin And White Bean Lasagna
- 2 tablespoons olive oil
- ½ cup sun-dried tomatoes packed in oil (drained)
- Tofu
- 1 (15-ounce) can pumpkin puree
- ¼ cup nutritional yeast
- Italian Seasoning
- Onion Powder
- Garlic Cloves
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups vegan marinara sauce
- 9-12 lasagna noodles
- 1 (15-ounce) can cannellini beans (drained and rinsed)
- 1 cup raw cashews (soaked in hot water for at least 30 minutes)
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
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How to Make Pumpkin And White Bean Lasagna
- In a food processor, combine 2 tablespoons olive oil and ½ cup sun-dried tomatoes packed in oil (drained) until a smooth paste forms.
- Add to the food processor: 1 (15 ounce) can cannellini beans (drained and rinsed), 1 cup raw cashews (soaked in hot water for at least 30 minutes), ¼ cup nutritional yeast, 2 tablespoons lemon juice, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Process until completely smooth, adding a tablespoon or two of water if needed to reach desired consistency.
- Lightly grease the inside of your slow cooker.
- Spread a thin layer of your favorite vegan marinara sauce (about 1 cup) over the bottom of the slow cooker.
- Layer 3-4 lasagna noodles over the sauce, breaking them to fit as needed.
- Spread one-third of the ricotta mixture over the noodles, followed by another 1 cup of marinara sauce, and one-third of a 15-ounce can of pumpkin puree.
- Repeat layers: noodles, ricotta mixture, marinara sauce, pumpkin puree.
- Repeat layers one more time, ending with a final layer of noodles and topping with the remaining marinara sauce (about 1 cup).
- Cook on low for 3-4 hours or on high for 1 ½ - 2 hours, or until the noodles are tender and the filling is heated through. Let stand for 10-15 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
56g
Fat
9g
Carbs
22g
