BLACK BEAN LASAGNA RECIPE RECIPES

Name: Black Bean Lasagna
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 2 h 55 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 choppedu00A0; 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

BLACK BEAN LASAGNA RECIPE | TRISHA YEARWOOD | FOOD NETWORK

Black Bean Lasagna Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories main-dish

Total Time 2 hours 55 minutes

Prep Time 25 minutes

Cook Time 1 hours 15 minutes

Yield 12 servings

Number Of Ingredients 16

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

Steps:

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.

BLACK BEAN VEGGIE ENCHILADAS RECIPE: HOW TO MAKE IT

Black Bean Veggie Enchiladas Recipe: How to Make It image

I created this vegetarian enchiladas recipe one night when we were in the mood for enchiladas but didn't want all the fat and calories of the traditional ones. I used ingredients I had on hand that day, and now this recipe's a family favorite! —Nicole Barnett, Centennial, Colorado

Provided by Taste of Home

Categories Dinner

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 6 enchiladas.

Number Of Ingredients 14

Ingredients

1 small onion, chopped
1 small green pepper, chopped
1/2 cup sliced fresh mushrooms
2 teaspoons olive oil
1 garlic clove, minced
1 can (15 ounces) black beans, rinsed and drained
3/4 cup frozen corn, thawed
1 can (4 ounces) chopped green chilies
2 tablespoons reduced-sodium taco seasoning
1 teaspoon dried cilantro flakes
6 whole wheat tortillas (8 inches), warmed
1/2 cup enchilada sauce
3/4 cup shredded reduced-fat Mexican cheese blend
Minced fresh cilantro and chopped tomatoes, optional

Steps:

In a large skillet, saute the onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, chilies, taco seasoning and cilantro; cook for 2-3 minutes or until heated through., Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Top with enchilada sauce and cheese., Bake, uncovered, at 350° for 25-30 minutes or until heated through. Garnish servings with cilantro and tomatoes, if desired.

Nutrition Facts : Calories 292 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 759mg sodium, CarbohydrateContent 43g carbohydrate (4g sugars, FiberContent 6g fiber), ProteinContent 13g protein.

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BLACK BEAN LASAGNA RECIPE | TRISHA YEARWOOD | FOOD NETWORK

From foodnetwork.com
Reviews 4
Total Time 2 hours 55 minutes
Category main-dish

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.

See details

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From tasteofhome.com
Reviews 4.6
Total Time 55 minutes
Category Dinner
Cuisine North America, Southwest
Calories 292 calories per serving

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