Pumpkin And White Bean Lasagna

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From the vegan slow cooker, by kathy hester

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Steps

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In a food processor , blend olive oil and sun-dried tomatoes until paste forms.

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Add remaining ricotta ingredients , adding a little water if too thick.

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Grease inside of crock pot.

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Spread thin layer of sauce over bottom of slow cooker.

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Place a single layer of noodles over the sauce , breaking off corners to fit if needed.

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Spread 1 / 3 of ricotta mixture over noodles , then a layer of sauce , then sprinkle 1 / 3 of the white beans over the sauce.

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Repeat the layers two times more , ending with a last layer of noodles and topping with sauce.

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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.

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Ingredients

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olive oil, sun-dried tomatoes, tofu, cooked pumpkin, nutritional yeast, italian seasoning, onion powder, garlic cloves, salt, pepper, marinara sauce, lasagna noodles, white beans