If you are vegan and are missing the cheesy goodness of lasagna, this recipe is for you! Maybe you are lactose intolerant? Cheese is just not your thing? No worries, you can make a cheese-less lasagna. The best part? It actually tastes good.
For best results, make sure you are with friends or family because of the portion size. But hey, no judgment if you can be stingy and eat it all yourself.
Cheeseless Black Bean Lasagna
- Prep Time:20 mins
- Cook Time:45 mins
- Total Time:1 hr 5 mins
- 2 cans black beans
- 1 can fire roasted diced tomatoes
- 1 can tomato paste
- 1 onion
- 1 cup water
- 1 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 14 oz. extra firm tofu
- 4 tablespoons cashew butter
- 2 tablespoons chopped fresh basil
- 3 tablespoons olive oil
- 8 oz. no-boil lasagna noodles
Drain the water from the tofu. To do this, place the tofu on a couple of layers of paper towels and put another layer on top. Place a heavy object like a skillet on top for one hour.
Preheat the oven to 375F°. Heat a sauce pot to medium high heat. Combine the black beans, diced tomatoes, tomato paste, water, onion, oregano, and garlic.
Add salt and pepper to taste. Stir until boil, then lower heat to low and let simmer for five minutes.
While it simmers, we will prepare our cheese (aka tofu)! In a large bowl, place tofu block. Crumble it with your hands. Add cashew butter, olive oil, fresh basil and salt and pepper to taste.
In a 13 x 9" dish, start layering our ingredients. Spread black bean mixture, tofu mixture, and finally top it with lasagna noodles. Repeat until you finish the mixture.
Bake for 40-45 minutes until noodles are tender. Let it cool down for 15 mins before serving. Enjoy!