Name: Cheeseless Black Bean Lasagna
Prep time: 25 min
Total time: 2 h 5 min
Yield: 8
Ingredients: 14 oz. extra-firm tofu; 2 can black beans; 1 can fire-roasted diced tomatoes; 1 can tomato paste; 1 c. water; 1 small onion; 1 tsp. dried oregano; 1/4 tsp. garlic powder; 1/4 c. raw cashews; 1/4 c. nutritional yeast (optional); 3 tbsp. olive oil; 2 tbsp. finely chopped fresh basil; 8 oz. no-boil lasagna noodles

Step 1Place tofu between 4 paper towel sheets. Place heavy skilley on top for 1 hour, pressing down on tofu.

Step 2Meanwhile, preheat oven to 375 degrees F. Into 4-quart saucepot, stir black baens, tomatoes, tomato paste, water, onion, oregano, garlic powder, 2 teaspoon. salt, and 1/2 teaspoon pepper. Heat to boiling on medium-high, stirring often. Reduce head to maintain simmer; simmer, uncovered, 30 minutes, stirring occasionally.

Step 3While sauce cooks, in food processor, pulse cashews until finely ground; transfer to large bowl, along with pressed tofu. With hands, crumble tofu until texture resembles ricotta cheese. Stir in yeast (if using), olive oil, basil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Step 4In 13- by 9-inch glass or ceramic baking dish, spread 1 cup tomato sauce and tofu mixture; repeat layering twice. Top with 1 cup sauce. Spread sauce to completely cover noodles. Bake, uncovered, 40 minutes or until noodles are tender. Let stand 15 minutes before serving.

Cheeseless Black Bean Lasagna

Ingredients

Directions

Recipe Headquarters