16 Ingredients
  • Two 15-ounce cans black beans, rinsed and drained
  • 8 ounces lasagna noodles
  • 1 recipe Tofu Ricotta, recipe follows
  • 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
  • 1/4 cup raw cashews, finely ground
  • 14 ounces extra-firm tofu, drained and pressed (see Cook's Note)
  • 1/4 cup nutritional yeast
  • 3 tablespoons olive oil
  • 2 tablespoons finely chopped fresh basil, or 1 tablespoon dried basil
  • Salt and pepper
Nutrition
259
13% daily value
12 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

11% 7

Saturated

6% 1

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 2

Carbs

13% 38

Carbs (net)

- 28

Fiber

41% 10

Sugars

- 7

Sugars, added

- 0

Protein

29% 15

Cholesterol

- 0

Sodium

23% 551

Calcium

14% 142

Magnesium

20% 86

Potassium

16% 771

Iron

23% 4

Zinc

22% 2

Phosphorus

30% 209

Vitamin A

4% 37

Vitamin C

19% 17

Thiamin (B1)

313% 4

Riboflavin (B2)

264% 3

Niacin (B3)

131% 21

Vitamin B6

266% 3

Folate equivalent (total)

16% 65

Folate (food)

- 65

Folic acid

- 80

Vitamin B12

108% 3

Vitamin D

- 0

Vitamin E

18% 3

Vitamin K

14% 17

Sugar alcohols

- 0

Water

- 173
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