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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 375 degrees F. | 2. Place the onions, red bell peppers and celery and fresh garlic(if using) in a frying pan and sauté about 3- 5 minutes. | 3. In a large saucepan, combine the tomatoes and their juices, tomato sauce, tomato paste, garlic powder, salt, sugar, pepper, oregano, basil, onions and black beans. Bring to a boil over medium-high heat, and then reduce the heat and simmer, uncovered, for about 30 minutes. | 4. 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. | 5. 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. | 6. Tofu Ricotta: | 7. 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. Yield: about 2 1/2 cups. | 8. Cook's Note: To press tofu, drain any liquid from the block of tofu. Fold paper towels around the tofu and then set a big wrought iron skillet on top of it to press out the excess moisture. Allow to sit for about an hour to press. | 9. 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. | 10. 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. | 11. 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. | 12. Tofu Ricotta: | 13. 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. Yield: about 2 1/2 cups. | 14. Cook's Note: To press tofu, drain any liquid from the block of tofu. Fold paper towels around the tofu and then set a big wrought iron skillet on top of it to press out the excess moisture. Allow to sit for about an hour to press. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black bean		cans	rinsed drained	-	-	-	-
lasagna noodle wheat	8	ounces		201.7333	0.0	44.88	1.1333
tomato		can	fire-roasted diced	-	-	-	-
tomato sauce	8	ounces		256.284	40.8013	13.3585	4.4453
tomato paste		can		-	-	-	-
oregano leaf	1/2 - 1	tablespoon	dried	201.7333	0.0	44.88	1.1333
basil	1	teaspoon	dried	1.219	0.1404	0.16699999999999998	0.0339
salt	2	teaspoons		-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
red pepper flake	1	pinch		201.7333	0.0	44.88	1.1333
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
red bell pepper	1/2		diced	201.7333	0.0	44.88	1.1333
celery	1/4 - 1/2	cup	diced	0.0	0.0	0.0	0.0
cashew	1/4	cup	ground raw	-	-	-	-
extra tofu	14	ounces	drained pressed firm	388.955	10.3192	40.0862	20.6384
nutritional yeast	1/4	cup		133.2	14.7024	17.1936	0.648
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339
salt pepper				201.7333	0.0	44.88	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.