Meatless Black Bean Lasagna Food

BLACK BEAN LASAGNA

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 LASAGNA

Ingredients:

• 1 tablespoon vegetable oil
• 2 onions, chopped
• 4 cloves garlic, chopped
• ½ green bell pepper, diced
• ½ red bell pepper, diced
• 1 (14.5 ounce) can chopped tomatoes
• 1 cup salsa
• 2 (15 ounce) cans black beans, drained and rinsed
• salt and black pepper to taste
• 2 avocados - peeled, pitted, and mashed
• 1 tablespoon fresh lemon juice
• 12 (6 inch) corn tortillas, quartered
• 2 cups shredded Cheddar cheese

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
• Warm oil in a large skillet over medium heat. Stir in onions, 3 cloves of chopped garlic, and green and red bell peppers. Cook until the onions are soft and translucent. Stir in tomatoes with juice, salsa, and black beans. Season with salt and pepper. Bring to a simmer, and cook about 3 minutes.
• In a bowl, mash the avocados with 1 clove chopped garlic and lemon juice.
• Place a layer of tortillas on the bottom of the baking dish. Spread 1/3 of the tomato and bean mixture on top. Spread 1/2 of guacamole on top, then sprinkle with 1/3 of cheese. Lay out another layer of tortillas. Top with half of the remaining tomato and bean mixture. Then spread remaining guacamole on top. Sprinkle with half the cheese. Repeat with remaining ingredients.
• Bake in preheated oven for 35 minutes, or until sauce is bubbly.