Black Bean Lasagna Recipe

Name: Black Bean Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Two 15-ounce cans black beans, rinsed and drained; 8 ounces lasagna noodles; 1 recipe Tofu Ricotta, recipe follows; One 28-ounce can fire-roasted diced tomatoes; One 12-ounce can tomato paste; 1 tablespoon dried oregano leaves; 2 teaspoons salt, plus more for pasta; 1/2 teaspoon black pepper; 1/4 teaspoon garlic powder; 1 small onion, finely chopped; 1/4 cup raw cashews, finely ground; 14 ounces extra-firm tofu, drained and pressed; 1/4 cup nutritional yeast; 3 tablespoons olive oil; 2 tablespoons finely chopped fresh basil, or 1 tablespoon dried basil; Salt and pepper

Servings: persons

Two 15-ounce cans black beans, rinsed and drained
8 ounces lasagna noodles
1 recipe Tofu Ricotta, recipe follows
One 28-ounce can fire-roasted diced tomatoes
One 12-ounce can tomato paste
1 tablespoon dried oregano leaves
2 teaspoons salt, plus more for pasta
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 small onion, finely chopped
1/4 cup raw cashews, finely ground
14 ounces extra-firm tofu, drained and pressed
1/4 cup nutritional yeast
3 tablespoons olive oil
2 tablespoons finely chopped fresh basil, or 1 tablespoon dried basil
Salt and pepper

1
Preheat the oven to 375 degrees F.
2
In a large saucepan, combine the tomatoes and their juices, tomato paste, garlic powder, salt, pepper, oregano, onions and black beans.
3
Bring to a boil over medium-high heat, and then reduce the heat and simmer, uncovered, for about 30 minutes.
4
Meanwhile, bring a large pot of salted water to a boil.
5
Add the lasagna noodles and cook to al dente according to package directions.
6
Drain the noodles well.
7
Spread 1 cup of the prepared sauce in a 9- by 13- by 2-inch baking pan.
8
Make three layers each of noodles, sauce and Tofu Ricotta.
9
End with the sauce and make sure the noodles are completely covered or they will dry out during baking.
10
Bake for 45 minutes, uncovered.
11
Allow the dish to stand for 15 minutes before cutting into squares and serving.
12
Add the cashews to a food processor and grind them.
13
Then crumble in the tofu, and add the yeast, olive oil and basil.
14
Season with salt and pepper.
15
Store in an airtight container in the fridge until ready to use.
16
Keeps well for at least a week.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Two 15-ounce cans black beans, rinsed and drained, 8 ounces lasagna noodles, 1 recipe Tofu Ricotta, recipe follows, One 28-ounce can fire-roasted diced tomatoes, and more.

Yes, Black Bean Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean Lasagna

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