This recipe is absolutely delicious and totally vegan! It is featured in my cookbook, The Dairy Free Queen. Here is my first instructional video. I’m still learning how to blog and make videos, so please pardon the mistakes! If I was going to wait until everything was perfect, it probably wouldn’t happen at all. :o) Enjoy!
Here is the Recipe:
Cheeseless Black Bean Lasagna
14 oz. firm tofu, drained and patted
2 15 oz. cans black beans, rinsed and drained
1 15 oz. can fire-roasted diced tomatoes
1 12 oz. can tomato paste
1 C. water
1 small onion, chopped
1 tsp. oregano
1 tsp. basil
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
1/4 C. cashews, grinded
1/4 C. nutritional yeast (optional)
3 Tbsp. olive oil
2 tsp. lemon juice
8 oz. no-boil lasagna noodles
- In a bowl, crumble drained tofu. Add lemon juice, salt, pepper, oregano, basil, cashews, 1 Tbsp. olive oil, and nutritional yeast. Mix thoroughly.
- In a saucepan, cook onion with 2 Tbsp. olive oil. Add tomatoes, tomato sauce, and water. Cook for 5 more minutes.
- In a 13 x 9 baking dish, spread 1 C. tomato sauce. Layer with noodles, sauce, 1/2 tofu mixture, and 1/2 of the beans. Repeat layering twice. Top with sauce. Spread sauce to completely cover noodles.
- Bake covered with foil for 45 minutes, or until noodles are tender. Let stand 10-15 minutes before cutting.
Yield: 6-8 servings