Black Bean Lasagna

Votes: 3

Time: 2 hours 55 minutes
Complexity: average
Servings: 12

This vegetarian take on traditional Italian lasagna will captivate you with its heartiness, rich flavor, and texture. Instead of meat, the sauce is made with canned black beans. Toss them with tomato sauce and layer them in a deep baking dish, alternating with cooked wide lasagna noodles and vegan tofu ricotta. Be sure to drain the tofu beforehand; instructions are below. Nutritional yeast will impart a pleasant cheesy flavor—perfect for a delicious lasagna!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Lasagna

220 g lasagna noodles
2 x 425g cans black beans, rinsed
2.5 cups tofu ricotta, recipe below
1 can (800 g) of canned chopped baked tomatoes
1 can (340 g) of tomato paste
1 tbsp. l. dried oregano
2 tsp salt + extra for noodles
0.5 tsp black pepper
1/4 tsp garlic powder
1 small onion, finely chopped

Tofu ricotta

1/4 cup raw cashews, chopped
400g extra-firm tofu, patted dry
1/4 cup nutritional yeast
3 tbsp. l. olive oil
2 tbsp finely chopped fresh basil or 1 tbsp dried

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pasta lasagna, black beans, tofu, tomatoes, cashew nuts, tomato paste, garlic powder, black pepper, oregano, basil

Cooking the dish according to the recipe:

Preheat oven to 190°C.
In a large saucepan, combine the tomatoes and their juices, tomato paste, garlic powder, salt, black pepper, oregano, onion, and black beans. Bring to a boil over medium heat, then reduce 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 according to package directions until al dente. Drain thoroughly.
Spoon 1 cup of the prepared sauce into a 22 x 32 x 5 cm baking dish and spread it out. Top with three layers of noodles, sauce, and tofu mixture. Finish with the sauce and ensure the noodles are completely covered, otherwise they will dry out during baking. Bake for 45 minutes, uncovered.
Let the finished lasagna sit for 15 minutes, then cut into squares and serve.

Tofu ricotta

To press the tofu, drain all the liquid, then line the tofu block with paper towels and place a large, heavy skillet on top to press it. Let it sit for about an hour. Place the cashews in a food processor and puree them. Then, crumble the tofu into the cashews, add the yeast, olive oil, and basil. Season with salt and pepper to taste. Stir and store in an airtight container in the refrigerator until ready to use. It can be refrigerated for up to a week.

Note *

Nutritional yeast is an inactive yeast culture grown on molasses and contains proteins, lipids, and vitamin B12. It is used in cooking to enhance the cheesy flavor and impart a fluffy texture to curds.