Pumpkin and White Bean Lasagna

From The Vegan Slow Cooker, by Kathy Hester

• Ready In: 4 hrs 20 mins
• Serves: 6

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

Directions

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).