Savory Pumpkin and White Bean Lasagna
Delight in this unique Savory Pumpkin and White Bean Lasagna that combines creamy tofu and pumpkin with hearty white beans. This comforting vegetarian dish is layered with rich marinara sauce and infused with the aromatic flavors of garlic and Italian herbs. Perfect for a family dinner or to impress guests, this lasagna is not only delicious but also packed with nutrition. Serve it warm with a fresh side salad for a wholesome meal. Enjoy the flavors of fall any time of year with this innovative twist on classic lasagna!
N/A
Servings
300
Calories
13
Ingredients
Ingredients
olive oil
1 tablespoon (for greasing and blending)
sun-dried tomatoes
3 (rehydrated)
tofu
1 (15 ounce) package (drained)
cooked pumpkin
1 (15 ounce) can (plain)
nutritional yeast
1/4 cup (dry)
italian seasoning
1 tablespoon (dry)
onion powder
1 teaspoon (dry)
garlic cloves
2 (crushed)
salt
to taste (seasoning)
pepper
to taste (seasoning)
marinara sauce
1 (24 ounce) jar (for layering)
lasagna noodles
0.75 (10 ounce) package (uncooked)
white beans
1 (15 ounce) can (drained and rinsed)
Instructions
1
In a food processor, add the olive oil and sun-dried tomatoes. Blend until a smooth paste forms.
2
To the mixture, add the tofu, cooked pumpkin, nutritional yeast, Italian seasoning, onion powder, crushed garlic, salt, and pepper. Blend until creamy, adding water as needed for desired consistency. This ricotta-like filling can be prepared the night before and kept in the refrigerator.
3
Grease the inside of a slow cooker with a small amount of olive oil to prevent sticking.
4
Spread a thin layer of marinara sauce at the bottom of the slow cooker to start.
5
Place a single layer of lasagna noodles over the sauce, breaking off pieces to fit as necessary.
6
Spread 1/3 of the pumpkin and white bean filling over the noodles. Then add a layer of marinara sauce followed by 1/3 of the drained white beans scattered on top.
7
Repeat the layering process two more times, ensuring the final layer consists of noodles topped with marinara sauce.
8
Cover and cook on low heat for 3 to 4 hours or on high for 1 1/2 to 2 hours, until the noodles are tender and cooked through. If you need to cook it longer, add 1/2 cup of extra sauce or water to maintain moisture and prevent drying out.
Nutrition Information
6.7g
Fat
40g
Carbs
12.5g
Protein
8.3g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Pumpkin and White Bean Lasagna?
It is a vegetarian lasagna that features a creamy tofu and pumpkin filling paired with hearty white beans and marinara sauce.
Is this lasagna recipe vegan?
Yes, based on the ingredients like tofu and nutritional yeast, this recipe is plant-based and vegan-friendly.
How many calories are in one serving?
Each serving contains approximately 300 calories.
How much protein is in a serving of this lasagna?
Each serving provides 12.5 grams of protein.
Can I prepare the filling in advance?
Yes, the pumpkin and tofu ricotta-like filling can be prepared the night before and stored in the refrigerator.
Do I need to boil the lasagna noodles before layering?
No, this recipe uses uncooked lasagna noodles which cook directly in the slow cooker.
How long does it take to cook in a slow cooker?
It takes 3 to 4 hours on low heat or 1.5 to 2 hours on high heat.
What kind of pumpkin should I use?
The recipe calls for one 15-ounce can of plain, cooked pumpkin.
What should I do if the lasagna looks dry during cooking?
If it needs more moisture, you can add 1/2 cup of extra sauce or water to prevent drying out.
What serves as the 'cheese' substitute in this recipe?
A blended mixture of tofu, nutritional yeast, and pumpkin creates a creamy, ricotta-like consistency.
How do I prepare the sun-dried tomatoes?
The sun-dried tomatoes should be rehydrated and then blended with olive oil into a smooth paste.
What are the main seasonings used?
The dish is seasoned with Italian seasoning, onion powder, crushed garlic, salt, and pepper.
How much fat is in this dish?
Each serving contains 6.7 grams of fat.
How many grams of fiber does this lasagna have?
It is high in fiber, providing 8.3 grams per serving.
What type of beans are used?
The recipe uses one 15-ounce can of white beans, which should be drained and rinsed.
How do I prevent the noodles from sticking to the slow cooker?
Grease the inside of the slow cooker with a small amount of olive oil before you begin layering.
What is the first layer of the lasagna?
The process starts with a thin layer of marinara sauce at the bottom of the slow cooker.
How many times should I repeat the layering process?
The layering process (noodles, filling, sauce, and beans) should be repeated three times in total.
What should the final top layer consist of?
The final layer should be noodles topped with marinara sauce.
Can I use fresh garlic?
Yes, the recipe specifies using two crushed garlic cloves for the best flavor.
What is the total carbohydrate count?
There are 40 grams of carbohydrates per serving.
What is the role of nutritional yeast in this recipe?
Nutritional yeast is used to add a savory, slightly cheesy flavor to the pumpkin and tofu filling.
How much marinara sauce is needed?
You will need one 24-ounce jar of marinara sauce.
Can I adjust the consistency of the filling?
Yes, you can add water as needed while blending the filling until it reaches your desired creamy consistency.
Is this a good meal for guests?
Yes, it is described as an innovative twist on classic lasagna that is perfect for impressing guests.
What side dish goes well with this lasagna?
It is recommended to serve this warm with a fresh side salad.
How many lasagna noodles are used?
The recipe uses about 0.75 of a 10-ounce package of uncooked noodles.
Can I use this recipe for meal prep?
Yes, because it is made in a slow cooker and the filling can be made ahead, it is very convenient for prep.
How much olive oil is required?
The recipe uses 1 tablespoon of olive oil for blending and a small additional amount for greasing.
What kind of tofu should I use?
One 15-ounce package of drained tofu is required; firm or extra-firm typically works best for blending into a ricotta texture.