Even though cooking is a great love of mine, I can’t always afford to spend my entire morning in the kitchen. So whenever I share a recipe with my cooking club, I aim for recipes that will match our busy lives. Now, a lasagna typically takes more time to bake, but this one is so easy and simple to put together, even a child could do it. And they sure will love eating it.
Black Bean Lasagna
An easy lasagna, made plant strong with spinach, mushrooms and black beans.
Servings: 12
Calories: 270kcal
Ingredients
- LASAGNA INGREDIENTS
- 1/2 pound of mushrooms sliced
- 1 tsp crushed garlic
- 2 T water
- 2 24 oz jars of tomato sauce or marinara
- 9 uncooked lasagna noodles
- LASAGNA FILLING
- 10 ounces frozen spinach drained and thawed
- 1 pound extra firm tofu
- 15 ounce can black beans drained
- 1 tsp salt or salt substitute
- 2 T nutritional yeast flakes
- 1 1/2 tsp oregano
- 1-2 tsp garlic powder
- 1 tsp basil
- 1/2 tsp crushed rosemary
Instructions
- Preheat the oven to 375 degrees. Saute’ the mushrooms and garlic over medium heat in water until tender. Remove from heat and add the tomato sauce. Then set the remaining sauce aside.
- In a mixing bowl, mash the tofu. Then add the thawed spinach that you have drained. Then add the remaining filling ingredients and mix well.
- Spread half of the filling in the bottom of a 9x12 baking dish. Place a layer of noodles over the sauce, using 3 noodles and leaving a little space between them.
- Spread half the filling on the noodles. Drop it by the spoon full and spread it gently over the uncooked lasagna noodles with a spatula.
- Cover with another layer of 3 noodles and spread the remaining filling over them.
- Top the lasagna with one more layer of noodles. Pour the remaining tomato sauce over them. Or you can use our Lasagna Cheez Sauce. Cover the dish tightly with foil and bake for 30 minutes.
- Then remove the foil and bake for another 30 minutes. Allow the lasagna to sit for 15 minutes to help it set. It will be easier to cut this way.
