BLACK BEAN LASAGNA
Provided by Trisha Yearwood
Categories main-dish
Time 2h55m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- In a large saucepan, combine the tomatoes and their juices, tomato paste, garlic powder, salt, pepper, oregano, onions and black beans. 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 9- by 13- by 2-inch 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.
- Add the cashews to a food processor and grind them. Then crumble in the tofu, and add the yeast, olive oil and basil. Season with salt and pepper. Store in an airtight container in the fridge until ready to use. Keeps well for at least a week.
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Sm Nodir
[email protected]5 stars!
HIP SACHIN
[email protected]This lasagna was easy to make and turned out great! The black beans gave it a unique flavor that I really enjoyed. I will definitely be making this again.
Makhdoom Dogar
[email protected]I'm not a huge fan of black beans, but I decided to give this lasagna a try anyway. I'm so glad I did! The lasagna was amazing. The black beans added a nice depth of flavor and the overall dish was very hearty and satisfying.
Safiullah Marri
[email protected]This lasagna was delicious! I made it for my family last night and everyone loved it. The black beans added a nice twist to the traditional lasagna recipe. I will definitely be making this again.