Black Bean Lasagna

Need more beans in your diet? Look no further than this Hearty Black Bean

Lasagna! High in protein and fiber to help you stay full, warm, and comforting, this dish is perfect for get-togethers or when you're just craving a hot meal.

Black Bean Lasagna [Vegan]

Ingredients

• 1 jar of tomato sauce
• 8-ounces can of whole tomatoes squished
• 3 generous tablespoons of tomato paste
• 1/2 large onion, chopped
• A few garlic cloves, minced
• 3 carrots, skinned and diced
• 1 cup of black beans
• Olive oil
• Salt/pepper to taste
• 1 package lasagna noodles

For the Tofu Ricotta:

• 1 container of firm tofu, excess water squeezed out
•  1/2 cup of raw cashews
• 1/2 cup nutritional yeast
• Healthy sprinkle of Italian seasoning
• Salt/pepper to taste

Preparation

1. In a food processor, whizz all the ingredients together. the mixture won’t be silky smooth, but it won’t be chunky either. set aside, in fridge until ready to assemble the dish.
2. In a large pot, boil up some water. cook the lasagna noodles according to package instructions.
3. In a large sauce pan or skillet, heat up some olive oil, saute the onions, garlic and carrots. season with salt/pepper. allow the mixture to brown up a bit, it’s at your discretion. add in the tomato sauce and paste. again, season with salt/pepper. add in the prepared black beans, allow to simmer on low while you complete the noodle boiling.
4. Preheat oven to 350°F.
5. To assemble, in a casserole dish, spoon out some of the tomato sauce first. layer noodles, then add the tofu ricotta, spreading it as best as you can, top with tomato sauce. repeat until all the noodles are done, making sure the final top layer is the tomato sauce.
6. Bake in oven for about 45 minutes – an hour, if the top gets too brown/dry, put foil wrap on it.
7. Allow to sit for 15 minutes before digging in.
8. Will keep, covered, in fridge for a week.

https://www.onegreenplanet.org/vegan-recipe/black-bean-lasagna/