There is so much about this recipe I love. First, black beans. I love black beans. I could eat them all day long. Second, lasagna. Pasta, sauce and cheese in one easy to eat package? Perfect. Finally, this recipe is vegan! Vegan lasagna you say? That is crazy talk. Oh, it's not. It is delicious.
Bob was more impressed with this recipe than I was. He really liked it. So did I, but I thought there wasn't enough sauce. However, I like my lasagna covered in sauce. If you like more sauce, make the amount that is called for here. It is also a very thick sauce which is different from what I am used to, but quite yummy. Below is the recipe that I made, about half the amount. I would also have cooked it just a bit less than the 45 minutes that was called for. It was a little too crunchy on top. All in all it was yummy. It was great for lunch this afternoon too.
One 6-ounce can tomato paste
1/2 tablespoon dried oregano leaves
1 teaspoons salt, plus more for pasta
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 small onion, finely chopped
One 15-ounce cans black beans, rinsed and drained
8 ounces lasagna noodles
1 recipe Tofu Ricotta, recipe follows
Preheat the oven to 375 degrees F.
In a large saucepan, combine the everything except the lasagna noodles and the tofu ricotta. Bring to a boil over medium-high heat, and then reduce the heat and simmer, uncovered, for about 30 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook to al dente according to package directions. Drain the noodles well.
Spread 1 cup of the prepared sauce in a 8x8 baking pan. Make three layers each of noodles, sauce and Tofu Ricotta. End with the sauce and make sure the noodles are completely covered or they will dry out during baking.
Bake for 45 minutes, uncovered. Allow the dish to stand for 15 minutes before cutting into squares and serving.
In a large saucepan, combine the everything except the lasagna noodles and the tofu ricotta. Bring to a boil over medium-high heat, and then reduce the heat and simmer, uncovered, for about 30 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook to al dente according to package directions. Drain the noodles well.
Spread 1 cup of the prepared sauce in a 8x8 baking pan. Make three layers each of noodles, sauce and Tofu Ricotta. End with the sauce and make sure the noodles are completely covered or they will dry out during baking.
Bake for 45 minutes, uncovered. Allow the dish to stand for 15 minutes before cutting into squares and serving.
Tofu Ricotta
1/4 cup raw cashews, finely ground
14 ounces extra-firm tofu, drained and pressed (To press, drain liquid from tofu. Fold paper towels around the tofu and then set a big wrought iron skillet on top of it to press out the excess moisture. Allow to sit for about an hour to press.)
1/4 cup nutritional yeast
3 tablespoons olive oil
2 tablespoons finely chopped fresh basil, or 1 tablespoon dried basil
Salt and pepper
Add the cashews to a food processor and grind them. Then crumble in
the tofu, and add the yeast, olive oil and basil. (I do all of this in the food processor. I don't mind the smoother consistency for the lasagna and I find that it is just simpler to do it all in the food processor.If
you want it to be more of a ricotta consistency you should use a fork to mix in and break up the tofu.) Season with salt and
pepper. Store in an airtight container in the fridge until ready to use.
Keeps well for at least a week. Yield: about 2 1/2 cups.
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| Tofu Ricotta |
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