Lasagna Stew with Pumpkin Ricotta
Vegan, oil-free, nut-free, and easily gluten-free with only 10 minutes of prep required. Take your next quick dinner up a notch with this fall twist on a classic comfort dish.
- 1 large onion, diced
- 1 cup brown lentils
- 2, 15oz can diced tomatoes
- 1, 15oz can crushed tomatoes
- 3 cups vegetable broth see notes*
- 2 tsp dried basil
- 2 tsp dried oregano
- 2 tsp garlic powder
- 5 lasagna noodles**, broken into large chunks gluten-free if necessary
- 2 cups fresh spinach optional
- 8 oz extra firm tofu, pressed
- ¼ cup vegan parmesan see notes***
- ⅓ cup pumpkin puree not pumpkin pie filling
- 1 tsp pumpkin pie spice
- ½ tsp sage
- 4-5 fresh basil leaves
- water to thin see notes****
Slow Cooker Lasagna Stew
In a large, 8 quart slow cooker place all lasagna stew ingredients except lasagna noodles. Stir to combine and cook on high for 4 hours or low for 6 until lentils are soft but not soggy.
In the last 60 minutes of cooking, add broken lasagna noodles to stew, cover and continue to cook until lasagna noodles are al dente. If adding spinach, shut off the slow cooker and add to lasanga stew. Stir to combine and cover allowing spinach to wilt for 10-15 minutes. Top with vegan pumpkin ricotta, vegan parmesan cheese, and fresh basil.
Vegan Pumpkin Ricotta
Add all ingredients to a food processor and blend until smooth and creamy but not runny. If the mixture is too dry add water 1 tsp at a time until desired texture is reached. Serve over slow cooker lasagna stew. Store in an airtight container in the refrigerator.
*Adding 3 cups of vegetable broth with result in a stew-like consistency. For a thinner stew or soup add an extra 1-2 cups of broth.
**Do not use no boil lasagna noodles.
***I use this recipe from Choosing Chia.
****Only add in water after all other ricotta ingredients have been added and processed. If the ricotta looks too thick, add water 1 tsp at a time until ricotta is thick and creamy but not runny.