Comments on: Vegan Slow Cooker Pumpkin Lasagna

By: Kathy Hester

Kathy Hester — Wed, 14 Oct 2020 19:17:43 +0000

In reply to Carla Sokol. Maybe 1 tablespoon?

By: Carla Sokol

Carla Sokol — Wed, 14 Oct 2020 18:06:09 +0000

I have 3 oz bags of sun dried tomatoes. How much would you suggest I use instead of 3 medium ones?

By: Kathy Hester

Kathy Hester — Mon, 23 Dec 2019 21:48:58 +0000

In reply to Victoria staples. You can use tinned pumpkin.

By: Victoria staples

Victoria staples — Sun, 15 Dec 2019 08:37:53 +0000

For the pumpkin ricotta could I use tinned pumpkin instead of fresh or would it be too watery?

By: Kathy Hester

Kathy Hester — Wed, 11 Dec 2019 01:38:00 +0000

In reply to Sharon. You can just use water or aquafaba.

By: Kathy Hester

Kathy Hester — Wed, 11 Dec 2019 01:37:38 +0000

In reply to Alyna. Sorry about that - I've updated the whole recipe. I lost part of it when I switched recipe plugins.

By: Alyna

Alyna — Wed, 04 Dec 2019 21:46:25 +0000

What temp should the recipe be made at? That’s missing from the instructions.

By: Sharon

Sharon — Mon, 02 Dec 2019 14:07:56 +0000

If we’re SOS free, any suggestions on what to blend with sun dried tomatoes instead of oil?

By: Catherine @ Ten Thousand Hour Mama

Catherine @ Ten Thousand Hour Mama — Sat, 06 Jan 2018 05:37:24 +0000

I’ve now made this recipe a half-dozen times from your book, and it’s DELICIOUS every time. I am making it again this week!

By: EMC

EMC — Fri, 06 Oct 2017 23:17:34 +0000

I’ve made this before but it was on a weekend…. which was great, don’t get me wrong! But I was wondering if I assembled the night before, kept it in the fridge until I got home from work and then plugged it in….. would it be a mess? Soggy? Do you think there’s a chance it might work?