Pumpkin And White Bean Lasagna

1. 1

   In a food processor, blend olive oil and sun-dried tomatoes until paste forms. Add remaining ricotta ingredients, adding a little water if too thick. (This can be made the night before and stored in an airtight container in the fridge).

2. 2

   Grease inside of crock pot.

3. 3

   Spread thin layer of sauce over bottom of slow cooker.

4. 4

   Place a single layer of noodles over the sauce, breaking off corners to fit if needed.

5. 5

   Spread 1/3 of ricotta mixture over noodles, then a layer of sauce, then sprinkle 1/3 of the white beans over the sauce.

6. 6

   Repeat the layers two times more, ending with a last layer of noodles and topping with sauce.

7. 7

   Cook on low 3 to 4 hours or high for 1 1/2 to 2 hours until fork will easily go through the middle and past is al dente. (Add 1/2 cup extra sauce or water if you need to leave it in an hour or two longer).

* Per serving · 4 servings · Values may vary.