• Prep Time: 20 mins
  • Cooking Time: 1 hour 30 mins
  • Serves: 6

Slow Cooker White Bean Pumpkin Lasagna

  • Recipe Submitted by on

 Ingredients List

  • 1 batch Pumpkin Tofu “Ricotta”
  • ¾ 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)


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

One and a half to 2 hours before dinner:
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.

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