Black Bean Lasagna
1 28 oz. can fire-roasted diced tomatoes (I used regular)
1 12 oz. can tomato paste
1 tablespoon dried oregano leaves
2 teaspoons sale, plus more for pasta
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 small onion, finely chopped
2 15 oz. cans black beans, rinsed and drained
8 ounces lasagna noodles
1 recipe Tofu Ricotta, recipe follows
Preheat the oven to 375 degrees
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 he heat and simmer, uncovered, for about 30 minutes. ***I had to add some liquid to the sauce because it was really thick.
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 x 13 x 2” baking pan. Make three layers of each of the noodles, sauce and Tofu Ricotta. End with the sauce and make sure the noodles are completely covered or they will dry out during baking.. ***I added a bunch of little butter pats and a sprinkling of soy parmesan to the top. Bake for 45 minutes, uncovered. Allow the dish to stand for 15 minutes before cutting into squares.
1/4 cup raw cashews, finely ground (I soaked the cashews for 10 minutes to soften)
14 ounces extra-firm tofu, drained and pressed
1/4 cup nutritional yeast
3 tablespoons olive oil
1 tablespoon dried basil
salt and pepper
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. To press tofu, drain any liquid from the block of tofu by folding paper towels around tofu on a plate and setting something heavy on top –wrought iron skillet.