Vegan Black Bean Lasagna
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This is a recipe that my mother-in-law (Debbie) came up with.  She’s not vegan but she makes vegan dishes when we come for dinner.  This was REALLY GOOD!  I really liked the fake “Ricotta” cheese made with cashews and tofu.

Sauce:

One 14.5 can of fire roasted diced tomatoes

2-3 tablespoons of sun dried tomato paste concentrate

One 15 oz can of black beans, rinsed and drained

½ cup diced onion

Combine the above in a sauce pan and add the following spices:

1 tablespoon of dried oregano

¼ teaspoon of garlic powder

Salt and freshly ground black pepper to taste

Simmer the above for about 30 minutes.

While the above is simmering make the Tofu Ricotta:

Tofu Ricotta:

Combine the below in food processor

3 tablespoons unsalted dry roasted cashews – placed first in processor and pulsed to chop up – add the following:

½ of a cube of extra firm tofu that has been squeezed dried.

2 tablespoons of olive oil

2-3 tablespoons of fresh basil chopped

Pulse together until forms soft ball like ricotta cheese

Layer in 8×8 pan as follows:

Spoon sauce mixture to cover bottom of pan and then top with lasagna noodles – 2 noodles should cover this layer – top with ricotta tofu – drizzle 1-2 tsp of olive oil on top and then add sauce, noodles, ricotta and olive oil topping with sauce and you should get three layers.  You can at this time drop some small teaspoons of the ricotta on top and drizzle with olive oil.

Note – the no boiling lasagna noodles will work for this dish.

Place in oven at 350 for about 40 minutes or until warmed.

- Eric Sachs
Vegan Restaurant Finder

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