This creamy and cheese-filled lasagna is not only delicious, it is packed with beans and veggies! Unlike typical lasagnas that are loaded with fat and calories, this lasagna relies on the richness of beans and tofu crumbles to create its cheesy layers. Feel free to add any veggies you enjoy! Our favorites are peeled and thinly sliced garnet yams and chopped cauliflower.
- 12 lasagna noodles (uncooked)
- 2 cups cooked navy beans
- 1 ½ jars pasta sauce (about 36 oz)
- ½ cup water
- ¼ cup coconut butter or cashew butter (or ½ cup cashews)
- 3 - 4 cups veggies (thinly sliced or chopped) (i.e. sweet potato, cauliflower, zucchini, carrots, etc.)
- 2 cups leafy greens (chopped) (i.e. spinach, kale, collards, etc.)
- 12 - 16 oz extra firm tofu (crumbled)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- Preheat the oven to 375 degrees.
- In a blender, add the beans, pasta sauce, water, and nut butter and blend into a smooth cheese sauce. Add a little more water if needed.
- Spread a thin layer of the cheese sauce in the bottom of a 9 x 13-inch glass pan.
- Place a layer of noodles over the sauce, using 3 - 4 noodles and leaving a little space in between them.
- Spread all of the veggies over the noodles and top lightly with ¼ of the cheese sauce.
- Place another layer of noodles.
- Spread crumbled tofu over noodles and evenly spread garlic powder, onion powder, and salt on top.
- Spread the leafy greens on top of the tofu.
- Top with another ¼ of the cheese sauce.
- Place the last layer of noodles.
- Spread the remaining cheese sauce on the top. Be sure to cover all edges of the noodles thoroughly. This should be a very saucy topping.
- Cover and bake 1 hour and 15 minutes. Remove cover and bake 10 minutes to remove excess moisture.
- Cool 15 minutes before cutting and serving.
Yields: about 8-10 servings