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Black Bean Lasagna

Posted By ffvhelper On March 16, 2010 @ 11:03 am In Pasta,Soy | 2 Comments

Serving Size : 8

Sauce:

1 15-ounce can black beans — drained, rinsed, and slightly mashed
1 28-ounce can crushed tomatoes — with liquid
1 cup chopped onions
1 green bell pepper — chopped
1/2 cup salsa
1 teaspoon cumin
1/2 teaspoon chili powder — (1/2 to 1)

Mock ricotta:

1 1/2 12.3-ounce packages silken tofu — (12.3 oz.) firm or extra firm
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
2 teaspoons egg replacer (without liquid)

12 lasagna noodles — uncooked
2 recipes Melty Nutritional Yeast Cheese Sauce — or your favorite soy cheese
chopped tomatoes — (optional)
green onions — (optional)
olives — (optional)

In a large bowl, mix together sauce ingredients.

In a food processor or blender, mix together mock ricotta ingredients.

Spray pan and layer as follows:

1. 1 cup of sauce
2. 6 noodles
3. half of remaining sauce
4. mock ricotta mixture
5. grated soy cheese or drizzle with melty cheese, to taste
6. 6 noodles
7. remaining sauce
8. soy cheese (if using melty cheese, hold off until after baking)
9. desired toppings

Bake at 350 degrees for 45 minutes. Drizzle with more melty cheese to taste
and broil for a few minutes, watching carefully just until it’s a cheesy
consistency.

Posted to VegList by Krista


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