Recipe Background
Sometimes you don't know what you've been missing, and trying something new ends up being just what you were looking for. Both of these concepts will ring true when you try our Black Bean Lasagna to satisfy your next pasta craving. The tender lasagna noodles nestled with healthy and flavorful black beans, the perfect tangy tomato sauce, and a delicious surprise of creamy tofu ricotta will have you in awe! Don't get weighed down by the many options out there. Get everything you need (with little effort) in a serving of Black Bean Lasagna. You will be so glad you did, because sometimes and certainly in this case, less is more!
Sometimes you don't know what you've been missing, and trying something new ends up being just what you were looking for. Both of these concepts will ring true when you try our Black Bean Lasagna to satisfy your next pasta craving. The tender lasagna noodles nestled with healthy and flavorful black beans, the perfect tangy tomato sauce, and a delicious surprise of creamy tofu ricotta will have you in awe! Don't get weighed down by the many options out there. Get everything you need (with little effort) in a serving of Black Bean Lasagna. You will be so glad you did, because sometimes and certainly in this case, less is more!
Ingredients
For the tofu ricotta:
- 1/4 cup raw cashews
- 14 ounces extra-firm tofu drained and pressed
- 1/4 cup nutritional yeast
- 3 tablespoons olive oil
- 2 tablespoons fresh basil finely chopped, or 1 tablespoon dried basil
- salt to taste
- pepper to taste
For the lasagna:
- 1 (28-ounce) can fire-roasted diced tomatoes
- 1 (12-ounce) can tomato paste
- 1/4 teaspoon garlic powder
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 tablespoon dried oregano leaves
- 1 small onion finely chopped
- 2 (15-ounce) cans black beans rinsed and drained
- 8 ounces lasagna noodles
Directions
- In a food processor, add the raw cashews and grind.
- Crumble the tofu, the nutritional yeast, the olive oil, the basil, the salt, and the pepper to the ground cashews and pulse until the mixture is creamy.
- Transfer the tofu ricotta to an airtight container and refrigerate until ready to use. It will keep for about 1 week.
- Preheat the oven to 375 degrees F.
- In a large saucepan, combine the tomatoes and their juices, the tomato paste, the garlic powder, the remaining salt, the pepper, the oregano, the onions, and the black beans and bring the mxiture to a boil over medium-high heat.
- Reduce the heat and simmer the tomato mixture, uncovered, about 30 minutes.
- In a large pot of salted boiling water, cook the lasagna noodles to al dente according to the package directions. Drain the noodles.
- Spread 1 cup of the tomato mixture in the bottom of a 9x13x2-inch baking pan.
- Top the tomato mixture with 1/3 of the noodles, 1/4 of the tomato mixture, and 1/3 of the tofu ricotta.
- Repeat the layers twice, starting with the noodles and ending with one final layer of the tomato mixture.
- Bake the lasagna, uncovered, until it is heated through, about 45 minutes.
- Allow the lasagna to stand for 15 minutes, then cut it into squares.
- Serve.
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