***Recipe + photo updated Dec ‘20. Still calling it lasagna even though I didn’t use lasagna noodles this time around. Can be made gluten free by using gluten free noodles.
I am new to most vegan products and had always been afraid to try tofu because the texture seemed weird and I never knew how to prepare it or what to expect as far as taste. So the first time I bought it I decided to try it in way that was similar to something I already knew; ricotta cheese. So I found this recipe and added it to this lasagna and it turned into one of my favorite recipes!
Pasta of choice (I used whole wheat bow ties)
Red pasta sauce
1/2 – 15 oz can black beans
salt & pepper
For vegan ricotta (recipe from Create Mindfully):
1 – 16 oz package of tofu
Cook noodles according to package directions. Mix ingredients for tofu ricotta, set aside.
In a large cast iron skillet, add olive oil and chopped onion and garlic. Cook for a few minutes then add whole jar of pasta sauce. Add in noodles. Mix all together and let simmer on low heat for a few minutes.
Next, add in tofu ricotta a spoonful at a time, followed by can of tomatoes. Stir together with a fork to mix well. Let flavors blend for a few minutes on low heat, stirring frequently.