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Thread: Trisha Yearwood's Black Bean Lasagna

  1. #1
    Join Date
    Jun 2006
    Location
    South Central, Texas
    Posts
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    Default Trisha Yearwood's Black Bean Lasagna

    This sounds like a good recipe to make when fighting cholesterol, although I have no idea where to buy nutritional yeast and if there is a substitute for it. I'm thinking maybe parmesan.



    Black Bean Lasagna

    Recipe courtesy Trisha Yearwood
    http://www.foodnetwork.com/recipes/trisha-yearwood/black-bean-lasagna-recipe/index.html


    Ingredients:

    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
    Two 15-ounce cans black beans, rinsed and drained
    8 ounces lasagna noodles

    1 recipe Tofu Ricotta, recipe follows

    Directions:

    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.

    Tofu Ricotta:

    1/4 cup raw cashews, finely ground
    14 ounces extra-firm tofu, drained and pressed
    1/4 cup nutritional yeast
    3 tablespoons olive oil
    2 tablespoons finely chopped fresh basil, or 1 tablespoon dried basil
    Salt and pepper


    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.

    Notes

    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.

  2. #2
    Join Date
    Aug 2006
    Posts
    29

    Default Re: Trisha Yearwood's Black Bean Lasagna

    Nutritional yeast is available at most health food stores and places like GNC; maybe Trader Joe's.
    Parmesian is NOT a substituter.
    Holly

  3. #3
    Join Date
    Jun 2006
    Location
    South Central, Texas
    Posts
    8,124

    Default Re: Trisha Yearwood's Black Bean Lasagna

    So, when someone has an allergy to yeast, there is no comparable substitute for the nutritional yeast?

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