|This recipe is from the cookbook The Vegan Slow Cooker by Kathy Hester.|
I've made this vegan lasagna a few times and think it is outstanding. I was expecting it to have a
strong pumpkin taste, but it seems more cheesy than anything else. That's the flavor from the nutritional yeast, which is mixed with the pumpkin and tofu to produce a vegan-style ricotta. You are given the option of soft or firm tofu. The photo shows firm tofu. The soft tofu produces a gooey cheese, which is great too. There is also a very intense tomato flavor which comes from the re-hydrated sun-dried tomatoes.
The only thing that was kind of challenging was breaking the edges of the lasagna noodles so they would fit in the round slow cooker pot. I had never thought of cooking lasagna in a slow cooker or crockpot, but it worked out well. I even prefer it now, since I don't have to use the oven, which tends to heat up the room.
Ingredients: sun dried tomatoes, olive oil, tofu, canned pumpkin, nutritional yeast, marinara sauce, Italian seasoning, garlic, onion powder, lasagna noodles, white beans.