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Recipes

This Vegan Black Bean Lasagna Doesn’t Need Cheese to Be Delicious

This article is written by a student writer from the Spoon University at BU chapter.

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

Difficulty:BeginnerPrep time: 20 minutesCook time: 45 minutesTotal time:1 hour 5 minutesServings:8 servings

Ingredients

Instructions

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    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.

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    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.

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    Add salt and pepper to taste. Stir until boil, then lower heat to low and let simmer for five minutes.

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    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.

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    In a 13 x 9u0022 dish, start layering our ingredients. Spread black bean mixture, tofu mixture, and finally top it with lasagna noodles. Repeat until you finish the mixture.

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    Bake for 40-45 minutes until noodles are tender. Let it cool down for 15 mins before serving. Enjoy!