Slow Cooker Protein Packed Pumpkin Lasagna

[Guest guest]

Hi Everyone,

 

I'm a new member of the group, but a longtime vegetarian and slow

cooker. I have so many recipes that are favs that it's hard to pick one

- so I'll just say soups.

 

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.

 

Slow Cooker Protein Packed Pumpkin Lasagna

 

Prep time: 20 minutes

Cooking Time: 6 -8 hours

 

* 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

 

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.

 

The night before: Make the pumpkin tofu ricotta and store in the fridge

until morning.

 

In the morning: Spray the crock with olive oil so you won't have a

nightmare cleanup on your hands later on.

 

Break off the corners of one side on each piece of the lasagna noodles

so that they fit snuggly in the crock pot.

 

* Spread thin layer of sauce covering the bottom of the slow cooker

* Put in a single layer of whole wheat lasagna noodles

* Now spread some of the cheese pumpkin mixture

* Spread another thin layer of sauce

* Sprinkle some of the white beans on top of that

 

Repeat those steps ending with a last layer of lasagna noodles and top

that with sauce.

 

Cook on low for about 8 hours. It's ok to leave it longer if you

need to.

 

I hope you enjoy it!

 

Kathy <http://healthyslowcooking.wordpress.com>

 

 

 

 

 

 

[Guest guest]

your recipe looks great - i think i will try it. just a couple questions. do

you cook the noodles or put them in as is? also i was wondering if butternut

squash could substitute for the pumpkin (not a great pumpkin fan) thanks

[Guest guest]

Hi Dawn,

 

I do not cook the noodles first and they are always done by the time the

lasagna is ready. I also use regular lasagna noodles not the no-boil ones,

but either should be fine.

 

You could certainly substitute butternut or any winter squash puree. It's

easy to find canned pumpkin so that's why I started with it. I have seen a

ton of cans of butternut squash puree this year. I have some in my pantry,

but I haven't used it yet. I'm sure it would taste great.

 

Of course, you can use fresh. Just cook it and puree it first.

 

Let me know how your version turns out. I'd love to know!

 

Kathy