Pumpkin and White Bean Lasagna

I know pumpkin in lasagna sounds a little odd, but it's actually a very subtle (nearly undetectable) flavor.

For the tofu-pumpkin ricotta:

1 Tbsp. olive oil

3 sun dried tomatoes 

1 package tofu

1 can pumpkin

1/2 cup nutritional yeast

1 Tbsp Italian seasoning 

2 garlic cloves

Salt and pepper to taste

For the lasagna:

1 package whole wheat lasagna noodles

1 jar store-bought marinara sauce

1 can white beans

1/2 a package of Quorn grounds

1 package shredded cheese (Daiya if vegan)

Preheat oven to 375 degrees. 

Boil lasagna noodles for 10-15 minutes or until al dente.

While noodles are boiling combine all the tofu-pumpkin ricotta ingredients in food processor or blender and blend until relatively smooth. 

Cook the Quorn grounds in a frying pan with a bit of oil and Italian seasoning. 

Layer your noodles, ricotta, sauce, beans, grounds, and cheese in a lightly oiled casserole dish. Bake at 375 for 45 minutes.