Recently, I was watching reruns of Trisha’s Southern Kitchen on the Food Network and imagine my surprise when I saw her making a vegetarian dish. My ears perked up and I started taking notes. Trisha’s Black Bean Lasagna looked amazing and I just knew that I had to make this pronto (and put my vegan spin on it).
I’ve made lots of vegetarian & vegan lasagna in my day but never a black bean version so this one completely captured my interest. I was so surprised to see a mainstream food personality using nutritional yeast (What is nutritional yeast?).
Compared to other vegan lasagna’s I’ve made, this one was a cinch to put together. It’s basically a tofu ricotta mixture (made with cashews, tofu & nutritional yeast), noodles, sauce & black beans – What could be easier?
My vegan version included 1/2 black beans and 1/2 black soy beans so I could lower the carb count a little. The lasagna noodles were whole wheat so as to up the nutritional value as much as possible and the mozzarella cheese was vegan.
The only thing about this recipe that didn’t wow me was the tomato sauce. For this first attempt, I didn’t really change much of anything except the addition of the vegan mozzarella cheese so you can find the original Trisha’s Black Bean Lasagna recipe at Food Network. Next time, I will probably use my own tomato sauce, though. Probably a slow roasted tomato sauce or this tomato sauce with onion and butter.