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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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). | 2. Grease inside of crock pot. | 3. Spread thin layer of sauce over bottom of slow cooker. | 4. Place a single layer of noodles over the sauce, breaking off corners to fit if needed. | 5. Spread 1/3 of ricotta mixture over noodles, then a layer of sauce, then sprinkle 1/3 of the white beans over the sauce. | 6. Repeat the layers two times more, ending with a last layer of noodles and topping with sauce. | 7. 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). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
sun tomato	3		sun-dried rehydrated	-	-	-	-
tofu	1	package		-	-	-	-
pumpkin	1	can	cooked	7.4213	1.6228	0.5096	0.0346
nutritional yeast	1/4	cup		133.2	14.7024	17.1936	0.648
italian seasoning	1	tablespoon		-	-	-	-
onion powder	1	teaspoon		8.184	1.8989	0.2498	0.025
garlic clove	2		crushed	-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
marinara sauce	1	jar		-	-	-	-
lasagna noodle	0.75	package		-	-	-	-
white bean	1	can	drained rinsed	1083.0585	200.6559	68.0457	3.8036

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.