Monday, January 9, 2017

Black Bean Lasagna

Black Bean Lasagna

Recipe courtesy of Trisha Yearwood

Black Bean Lasagna
Total Time:
2 hr 55 min
Prep:
25 min
Inactive:
1 hr 15 min
Cook:
1 hr 15 min
Yield:12 servings
Level:Easy




Ingredients
Two 15-ounce cans black beans, rinsed and drained
8 ounces lasagna noodles
1 recipe Tofu Ricotta, recipe follows
One 28-ounce can fire-roasted diced tomatoes
One 12-ounce can tomato paste
1 tablespoon dried oregano leaves
2 teaspoons salt, plus more for pasta
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 small onion, finely chopped
Tofu Ricotta:
1/4 cup raw cashews, finely ground
14 ounces extra-firm tofu, drained and pressed
1/4 cup nutritional yeast
3 tablespoons olive oil
2 tablespoons finely chopped fresh basil, or 1 tablespoon dried basil
Salt and pepper

Directions

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.
Tofu Ricotta:
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. Yield: about 2 1/2 cups.
Recipe courtesy of Trisha Yearwood

Found at: http://www.foodnetwork.com/recipes/trisha-yearwood/black-bean-lasagna-recipe.print.html?oc=linkback

*Notes From a reviewer: I mostly followed the recipe except for these changes: I subbed an 8 oz. can of tomato sauce for the tomato paste. I sauteed onion, bell pepper, and 3 large minced garlic cloves with some chopped fresh spinach until softened, then added the canned tomatoes, sauce, and beans. I also added a little more oregano, about 1 Tbl. dried basil, and 1 tsp. of minced, fresh rosemary along with 1/2 cup dry red wine, and 1/2 cup water to thin the sauce. I cheated and used a small amount of grated mozzarella after the tofu ricotta layers. I wanted that "ooze" that I expect in lasagna. I finished the with the sauce, some of the mozzarella, and a sprinkling of freshly grated Parmesan on top before baking. Personally, I HATE cashews, but I could not tell they were in the lasagna. The tofu ricotta was great, but I thinned it a bit to soften the dollops and didn't miss real ricotta at all. This is super for both omnivores and vegetarians alike. Low fat, high flavor. Try it, you won't be sorry!I mostly followed the recipe except for these changes: I subbed an 8 oz. can of tomato sauce for the tomato paste. I sauteed onion, bell pepper, and 3 large minced garlic cloves with some chopped fresh spinach until softened, then added the canned tomatoes, sauce, and beans. I also added a little more oregano, about 1 Tbl. dried basil, and 1 tsp. of minced, fresh rosemary along with 1/2 cup dry red wine, and 1/2 cup water to thin the sauce. I cheated and used a small amount of grated mozzarella after the tofu ricotta layers. I wanted that "ooze" that I expect in lasagna. I finished the with the sauce, some of the mozzarella, and a sprinkling of freshly grated Parmesan on top before baking. Personally, I HATE cashews, but I could not tell they were in the lasagna. The tofu ricotta was great, but I thinned it a bit to soften the dollops and didn't miss real ricotta at all. This is super for both omnivores and vegetarians alike. Low fat, high flavor. Try it, you won't be sorry!I mostly followed the recipe except for these changes: I subbed an 8 oz. can of tomato sauce for the tomato paste. I sauteed onion, bell pepper, and 3 large minced garlic cloves with some chopped fresh spinach until softened, then added the canned tomatoes, sauce, and beans. I also added a little more oregano, about 1 Tbl. dried basil, and 1 tsp. of minced, fresh rosemary along with 1/2 cup dry red wine, and 1/2 cup water to thin the sauce. I cheated and used a small amount of grated mozzarella after the tofu ricotta layers. I wanted that "ooze" that I expect in lasagna. I finished the with the sauce, some of the mozzarella, and a sprinkling of freshly grated Parmesan on top before baking. Personally, I HATE cashews, but I could not tell they were in the lasagna. The tofu ricotta was great, but I thinned it a bit to soften the dollops and didn't miss real ricotta at all. This is super for both omnivores and vegetarians alike. Low fat, high flavor. Try it, you won't be sorry!I mostly followed the recipe except for these changes: I subbed an 8 oz. can of tomato sauce for the tomato paste. I sauteed onion, bell pepper, and 3 large minced garlic cloves with some chopped fresh spinach until softened, then added the canned tomatoes, sauce, and beans. I also added a little more oregano, about 1 Tbl. dried basil, and 1 tsp. of minced, fresh rosemary along with 1/2 cup dry red wine, and 1/2 cup water to thin the sauce. I cheated and used a small amount of grated mozzarella after the tofu ricotta layers. I wanted that "ooze" that I expect in lasagna. I finished the with the sauce, some of the mozzarella, and a sprinkling of freshly grated Parmesan on top before baking. Personally, I HATE cashews, but I could not tell they were in the lasagna. The tofu ricotta was great, but I thinned it a bit to soften the dollops and didn't miss real ricotta at all. This is super for both omnivores and vegetarians alike. Low fat, high flavor. Try it, you won't be sorry!I mostly followed the recipe except for these changes: I subbed an 8 oz. can of tomato sauce for the tomato paste. I sauteed onion, bell pepper, and 3 large minced garlic cloves with some chopped fresh spinach until softened, then added the canned tomatoes, sauce, and beans. I also added a little more oregano, about 1 Tbl. dried basil, and 1 tsp. of minced, fresh rosemary along with 1/2 cup dry red wine, and 1/2 cup water to thin the sauce. I cheated and used a small amount of grated mozzarella after the tofu ricotta layers. I wanted that "ooze" that I expect in lasagna. I finished the with the sauce, some of the mozzarella, and a sprinkling of freshly grated Parmesan on top before baking. Personally, I HATE cashews, but I could not tell they were in the lasagna. The tofu ricotta was great, but I thinned it a bit to soften the dollops and didn't miss real ricotta at all. This is super for both omnivores and vegetarians alike. Low fat, high flavor. Try it, you won't be sorry!

No comments:

Post a Comment