What kind of tomato sauce is used in this Black Bean Lasagna?

The sauce for this lasagna is made from a jar of tomato sauce, an 8-ounce can of squished whole tomatoes, and tomato paste, simmered with sauteed onions, garlic, carrots, and black beans.

What is the correct layering order for assembling this lasagna?

Begin by spooning tomato sauce into the casserole dish, then layer noodles, spread tofu ricotta, and top with more tomato sauce. Repeat this sequence, ensuring the final top layer is tomato sauce.

How long should I bake the Black Bean Lasagna and what if it gets too brown?

Bake the lasagna in a preheated 350 degreesF oven for about 45 minutes to an hour. If the top starts to get too brown or dry, cover it with foil wrap.

How long can I store leftover Black Bean Lasagna?

Leftover Black Bean Lasagna will keep, covered, in the fridge for up to a week.

5.8K Views 8 years ago

Black Bean Lasagna
[Vegan]

LW By: Lan Pham Wilson

Author Bio

Dairy-free desserts and Asian and European comfort food favorites. Globe trotter, state line hopper, city dweller.... Read More

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A generous slice of Black Bean Lasagna, showing layers of noodles, rich tomato sauce with black beans, and creamy tofu ricotta, served on a white plate.

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Black Bean Lasagna [Vegan]

3185

Dairy Free

Need more beans in your diet? Look no further than this Hearty Black Bean Lasagna! High in protein and fiber to help you stay full, warm, and comforting, this dish is perfect for get-togethers or when you're just craving a hot meal.

Ingredients You Need for Black Bean Lasagna [Vegan]

1 jar of tomato sauce
8-ounces can of whole tomatoes squished
3 generous tablespoons of tomato paste
1/2 large onion, chopped
A few garlic cloves, minced
3 carrots, skinned and diced
1 cup of black beans
Olive oil
Salt/pepper to taste
1 package lasagna noodles

For the Tofu Ricotta:

1 container of firm tofu, excess water squeezed out
1/2 cup of raw cashews
1/2 cup nutritional yeast
Healthy sprinkle of Italian seasoning
Salt/pepper to taste

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How to Prepare Black Bean Lasagna [Vegan]

In a food processor, whizz all the ingredients together. the mixture won’t be silky smooth, but it won’t be chunky either. set aside, in fridge until ready to assemble the dish.
In a large pot, boil up some water. cook the lasagna noodles according to package instructions.
In a large sauce pan or skillet, heat up some olive oil, saute the onions, garlic and carrots. season with salt/pepper. allow the mixture to brown up a bit, it’s at your discretion. add in the tomato sauce and paste. again, season with salt/pepper. add in the prepared black beans, allow to simmer on low while you complete the noodle boiling.
Preheat oven to 350°F.
To assemble, in a casserole dish, spoon out some of the tomato sauce first. layer noodles, then add the tofu ricotta, spreading it as best as you can, top with tomato sauce. repeat until all the noodles are done, making sure the final top layer is the tomato sauce.
Bake in oven for about 45 minutes – an hour, if the top gets too brown/dry, put foil wrap on it.
Allow to sit for 15 minutes before digging in.
Will keep, covered, in fridge for a week.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.