(Crockpot) Vegan Pumpkin Lasagna

 

*If you don't want to make this in your slow cooker, cook the noodles following the directions in the box

PUMPKIN RICOTTA
1 package firm tofu
15oz pureed pumpkin (canned or fresh)
4 sun-dried tomatoes (rehydrate in hot water for 5 min)
1/4 cup nutritional yiest
1 T Italian seasoning
1 t powdered onion
salt and pepper, to taste

VEGGIES (substitute with any other veggie you like!)
2 large zucchini, sliced and cooked (simmer in 2 T of water, covered, until soft)
2 large carrots, sliced lengthwise and cooked (simmer in 2 T of water, covered, until soft)
1 lb spinach, fresh and cooked (simmer in 2 T of water, covered, until wilted) or frozen and thawed

1 1/2 jars marinara sauce
15oz black beans (if canned, drained and rinsed)
lasagna noodles, uncooked

Lightly oil your crockpot. Pour some marinara sauce in the bottom and arrange lasagna noodles to cover the bottom (you may have to cut the corners so they can fit and cut smaller pieces for the edges. You can throw the corners in the crockpot as well). Pour half of the "ricotta" and spread evenly. Arrange one layer of zucchini and the beans. Pour a layer of marinara sauce. Arrange another layer of noodles, followed by the rest of the "ricotta", a layer of carrots, another of zuchhini, the spinach, and some marinara sauce. Arrange a layer of noodles and cover with marina sauce. Cook on low for 4 hours or on high for 2 1/2.  

Based on recipe from The Vegan Slow Cooker