Black Bean Lasagna

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It took a few bites to adjust expectations away from Southwestern flavors and towards Italian flavors. Once we did that, we found the dish to be a delicious and lite lasagna without all the fatty cheeses. I liked someone's idea of using mushrooms instead of beans. Veggie burger crumbles would be good for yet a different lite lasagna. I might try those two versions in the future.

I used a couple of shortcuts. By adding 1/2 cup water to the sauce and baking the dish covered, I was able to us the non-cook lasagna noodles. A local store carries Tofu Ricotta. I doubt if it was as flavorful or nutritious as Trisha's, but it made the recipe a much more quickly assembled one. I did add some olive oil and dried basil to the store bought tofu ricotta for texture and flavor. I simmered the sauce in a covered pan to prevent spattering red sauce.

An easy, lite, nutritious, creamy and delicious dish. Give it a try!

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Don't be scared by the tofu in this recipe. It is very tasty and easy to make. I found Braggs Nutritional Yeast Seasoning in our local health food store. It gave it a very nice cheesy flavor. I will definitely make this again with some changes. In the Food Network episode Trisha added about a tablespoon of sugar to the sauce but it is not in the recipe. The sauce needs it and and I also added a teaspoon of dried basil. Next time I will also double the sauce recipe . It may be too much for one recipe but I will freeze the excess - there is just not enough sauce for our taste. The top definitely must be fully covered or the noodles will be dry on top. Might take another reviewers suggestion for mushrooms next time too.

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I am so glad to see someone like Trisha Yearwood making a vegan dish. She makes it acceptable to eat a satisfying, healthy meal without meat and the fact that Garth Brooks loves it is even better. Thankyou, Trisha! The only thing I might add to make it even more nutritious is to use whole wheat lasagna noodles.

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Very Good! Great to see you in the kitchen together. Also,I pick up the sincerity when you
speak of his girls. Garth has to appreciate that.I am very glad that I did not miss this episode.
It has been my favorite thus far.

SLF - Southeast LA

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AH-MAZING!!!!!! By the way You and Garth are Adorable in the kitchen together! Fun episode to watch! 2/23/2013 Thank You!! Thank You!!
JD <3

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sorry but yuck...

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Just made this and it was YUMMY....the entire family went back for second helpings.....trying to adapt recipes that we love into more healthy alternatives and this was great.....I used brewers yeast instead of nutritional yeast because that was what was available at my local rural town market--tasted amazing....i also was in a time crunch and used jarred pasta sauce...I added one package of sliced fresh mushrooms and a tiny sprinkling of low fat mozzarella cheese on top during the last 10 minutes of baking to make it look more appealing to my family.....will definitely make this again---love Trisha's recipes because they are simple, yummy, and include ingredients that I can find in rural, southern Illinois where I have very limited access to large supermarkets......

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I absolutely loved this recipe! I thought I screwed up when I purchased brewers yeast instead of nutritional but it tasted amazing. I also used the no boil lasagna noodles to make it easier. I will be making this again and might try to make it for my grandparents to show them that healthy CAN taste good.

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This was yummy! I pressed the tofu as directed, but instead of putting olive oil in my "ricotta" mixture I just added a little water as I went until I had the consistency I wanted. My husband and I are trying to eat a whole foods plant-based diet and I was very excited to see this recipe on Trisha's show as we both love Italian. We both enjoyed this recipe and I will be adding it to my permanent collection. :-

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Trying to eat more of a plant-based diet. Local health food store had Bragg Premium Nutritional Yeast Seasoning. Pulsed the tofu "ricotta" mixture together including the tofu because I wanted a creamy consistency. Used refrigerated Gourmet Garden fresh basil in a tube. I was seriously shocked at how yummy it was! It was very similar to a pesto. I made the sauce exactly as stated but added some crushed tomatoes I had left over (maybe 1/2 cup and a little more basil to sweeten it up. Next time, I will probably pulse the tomato mixture before adding the beans. Cannellini beans would be a good substitution. Barilla "no cook" noodleseliminated an extra step. Just make sure you cover all the noodles with sauce or they will dry out. I did sprinkle some parmesan on each layer and a little mozzarella on top. I thought it had great flavor and my daughter and husband really liked it. I think I will try the "ricotta" mixture in stuffed shells, ravioli ,etc.