Pumpkin And White Bean Lasagna Recipe

Name: Pumpkin And White Bean Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Pumpkin-Tofu Ricotta; 1 tablespoon olive oil; 3 sun-dried tomatoes, rehydrated; 1 (15 ounce) package tofu; 1 (15 ounce) can cooked pumpkin; 1/4 cup nutritional yeast; 1 tablespoon italian seasoning; 1 teaspoon onion powder; 2 garlic cloves, crushed; salt, to taste; pepper, to taste; For the Lasagna; 1 (24 ounce) jar marinara sauce; 0.75 (10 ounce) package lasagna noodles; 1 (15 ounce) can white beans, drained and rinsed

Servings: persons

For the Pumpkin-Tofu Ricotta
1 tablespoon olive oil
3 sun-dried tomatoes, rehydrated
1 (15 ounce) package tofu
1 (15 ounce) can cooked pumpkin
1/4 cup nutritional yeast
1 tablespoon italian seasoning
1 teaspoon onion powder
2 garlic cloves, crushed
salt, to taste
pepper, to taste
For the Lasagna
1 (24 ounce) jar marinara sauce
0.75 (10 ounce) package lasagna noodles
1 (15 ounce) can white beans, drained and rinsed

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
Grease inside of crock pot.
3
Spread thin layer of sauce over bottom of slow cooker.
4
Place a single layer of noodles over the sauce, breaking off corners to fit if needed.
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
Repeat the layers two times more, ending with a last layer of noodles and topping with sauce.
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).

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the Pumpkin-Tofu Ricotta, 1 tablespoon olive oil, 3 sun-dried tomatoes, rehydrated, 1 (15 ounce) package tofu, and more.

Yes, Pumpkin And White Bean Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin And White Bean Lasagna

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