| Level: | Easy |
| Total: | 2 hr 55 min |
| Prep: | 25 min |
| Inactive: | 1 hr 15 min |
| Cook: | 1 hr 15 min |
| Yield: | 12 servings |
| Level: | Easy |
| Total: | 2 hr 55 min |
| Prep: | 25 min |
| Inactive: | 1 hr 15 min |
| Cook: | 1 hr 15 min |
| Yield: | 12 servings |
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
- 1/4 cup raw cashews, finely ground
- 14 ounces extra-firm tofu, drained and pressed (see Cook’s Note)
- 1/4 cup nutritional yeast
- 3 tablespoons olive oil
- 2 tablespoons finely chopped fresh basil, or 1 tablespoon dried basil
- Salt and pepper
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 259 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 10 g |
| Sugar | 7 g |
| Protein | 15 g |
| Cholesterol | 0 mg |
| Sodium | 551 mg |
| Serving Size | 1 of 12 servings |
| Calories | 259 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 10 g |
| Sugar | 7 g |
| Protein | 15 g |
| Cholesterol | 0 mg |
| Sodium | 551 mg |
Reviews
This is a great recipe. My husband and I try to eat plant based several days a week. This is so tasty and satisfying. I will say that there is not enough of anything to do three layers EACH of lasagna, beans, and “ricotta.” You need to do one each, in my opinion. Still delish!
One of my favorite meals, hands down. I make a pan and slice and freeze in individual portions. It warms up perfectly.
I was pleasantly surprised! I’m not a vegetarian, but this recipe intrigued me. Tofu, nutritional yeast… things I don’t normally cook with, but I really wanted to try this recipe. I replaced the lasagna noodles with thin strips of zucchini but other than that followed the recipe carefully and I have to tell you, it tasted way better than I expected it to! I would totally do this recipe again.
I’ve made this recipe so many times and each time it gets more amazing !
This is one of my favorite recipes! It freezes well, too. My one complaint is the sauce comes out too thick and won’t cover the noodles. Usually I just add broth or some pasta water to thin it out a little when that happens.
I love Trisha Yearwood and I love most of his recipes. However, this was just not good. Now I love me a vegetarian lasagna. But the tofu/cashew replacement for ricotta just doesn’t work for me. I was fooled by Garth Brooks raving over it! I’m sure if you have eaten vegan lasagna before, you may like it. Cheese Please!
Will no boil noodles work in this recipe?
Question – what is the consistency of thetofu ricotta supposed to be? Should I stay at the crumble stage or get it tothe thick paste stage. I had the thick paste and it was a bit tough to workwith – just like ricotta can be. I am not a vegan but I loved this recipeit is hearty and delicious. I agree with most posters that it is a bit dry andI did not have as much sauce as I wanted. Next time I would make double thesauce like I do with my traditional lasagna.
I am not a fan of ricotta cheese and once you have mastered the tofu ricotta cheese it’s much better and tastes delicious. After making this recipe I experimented with the tofu on several occasions and when I finally got it right it turned out awesome. I recommend the nutritional yeast. You wouldn’t know that tofu is in this dish like Trisha says. After I got the tofu right I got the sauce right. The black beans were really good. I liked them better than kidney beans. It’s the perfect fit. They kind of got a crisp coating on them from baking it in the oven which added good texture and flavor to the sauce. It tasted just like regular lasagna. Only in a healthier
form but you wouldn’t know.
I took the bold step to make this Black Bean Tofu Lasagna without telling my husband that the secret ingredient was tofu in place of the Ricotta cheese. Success! He loved it. I waited until he had his second helping before telling him that he was eating tofu. This will be our go to lasagna for now on.
The only change to the recipe was I bought Roasted Tomatoes with the Jalapenos and Green Chiles by accident but it was the prefect heat/spice level to go with the Black Beans for a little Tex-Mex flare for the lasagna.