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    You are in: Home / Recipes / Pumpkin and White Bean Lasagna Recipe
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    Pumpkin and White Bean Lasagna

    Pumpkin and White Bean Lasagna. Photo by Dr. Jenny

    1/1 Photo of Pumpkin and White Bean Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 20 mins

    20 mins

    4 hrs

    Serah B.'s Note:

    From The Vegan Slow Cooker, by Kathy Hester

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    Units: US | Metric

    For the Pumpkin-Tofu Ricotta

    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. 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).

    Ratings & Reviews:

    • on February 25, 2013


      This was easy to prep and make and the taste was pretty good, but ours turned out a little dry, despite putting the crock pot setting on low for 3.5 hours as directed. I made no alterations to the recipe. Next time, I might check on it before 3.5 hours or add more marinara sauce. This was my first lasagna in a crockpot and I liked the technique. Made for Sun and Spice 2013.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pumpkin and White Bean Lasagna

    Serving Size: 1 (389 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 433.5
    Calories from Fat 87
    Total Fat 9.7 g
    Saturated Fat 1.8 g
    Cholesterol 2.5 mg
    Sodium 564.4 mg
    Total Carbohydrate 68.5 g
    Dietary Fiber 11.1 g
    Sugars 14.1 g
    Protein 20.7 g

    The following items or measurements are not included:

    italian seasoning

    Ideas from


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