PUMPKIN AND WHITE BEAN LASAGNA
Make and share this Pumpkin and White Bean Lasagna recipe from Food.com.
Provided by Serah B.
Categories Soy/Tofu
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 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).
- Grease inside of crock pot.
- Spread thin layer of sauce over bottom of slow cooker.
- Place a single layer of noodles over the sauce, breaking off corners to fit if needed.
- Spread 1/3 of ricotta mixture over noodles, then a layer of sauce, then sprinkle 1/3 of the white beans over the sauce.
- Repeat the layers two times more, ending with a last layer of noodles and topping with sauce.
- 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).
Nutrition Facts : Calories 433.5, Fat 9.8, SaturatedFat 1.9, Cholesterol 2.6, Sodium 564.5, Carbohydrate 68.6, Fiber 11.2, Sugar 14.2, Protein 20.7
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