Vegan Crockpot White Bean and Pumpkin Lasagna

 

 

It's October! Bring on the crock pot meals! It's the perfect time to start planning easy meals to throw in the crock pot while the kids are at school. With after school sports and activities it makes the evenings run a little more smoothly. Finding vegan crock pot meals that the kids like has been a bit challenging but here is one I recently stumbled upon (from Kathy Hester's Vegan Slow Cooker) and the kids love it! A perfect protein packed dinner for a school night after a long hard football practice. Serve it with fresh rosemary bread
Rosemary Bread Recipe here
 ~yummm!

White Bean and Pumpkin Lasagna

(do not let the name scare you! I was sceptical at first but the tofu-ricotta is TO DIE FOR vegans and non vegans will equally love it)

Ingredients:

One 15oz can white beans

Marinara sauce (I like Newman's Own)

Lasagna noodles

Tofu ricotta (recipe follows)

Tofu Ricotta

One package firm tofu

One 15oz can pumpkin puree

Tablespoon olive oil

3 sun dried tomatoes re-hydrated (I skipped that part and it was fine)

Tablespoon Italian seasoning

Teaspoon onion powder

1/4 cup nutritional yeast

2 cloves of garlic

Salt and pepper to taste

Blend sun dried tomatoes in food processor with olive oil to form a paste. Add the rest of the ingredients to form a ricotta-like texture.
This can be made the night before for even more flavor.

Directions:

Spray inside crock pot with non stick spray

Spread a layer of sauce on bottom of pot

Layer noodles (break if needed to fit)

Next layer tofu ricotta then sauce then beans (about a third of each)

Repeat layers and end with a last layer of noodles on top then cover with sauce

Cook on low 4hrs or high 1 to 2hrs

When you can easily slice through it is ready
 

Vegan Baby Eating Vegan Lasagna!