Is it weird that one of the things I'm most excited about in our new house is how bright my new kitchen is going to be? Maybe then my pictures will do the meals I labor over justice by looking as delicious as they taste.
Alas, not so much for today.
Last night I made a black bean lasagna that isn't my favorite of my lasagnas (I make one with pesto so obviously that wins) but is a favorite of the kids. I think Tomas had 3 servings if that's any indication.
This makes 1 9x13 dish.
For sauce: -2 cans black beans
-2 cans tomato sauce -1/4 cup water
-1 can tomato paste -2 onions -5 garlic cloves (I love garlic!) - Few shakes each of: oregano, basil, pepper, paprika, cumin and salt. -Combine all and bring to a boil. Turn down and let simmer for about an hour or until it's all combined nicely and fragrant.
In large bowl combine: -Handful of fresh basil or few shakes of dried. -1 pack non-dairy sour cream (I use Tofutti)
Preheat oven to 350 then lay out lasagna.
I put a little of the red sauce on the bottom of the pan, then noodles, then "cheese", sauce, noodles, cheese, etc until noodles are gone. Finish with the sauce on top. If using a non gluten noodle (I use a brown rice one that is delicious!) make real sure all noodles are covered with sauce so it's cooked properly.
Cover with foil and bake for an hour or until it's all bubbly. Take it out of the oven and then let it stand until it kind of thickens (usually about 10 minutes or so). I didn't wait for that this time because I had hungry kids so it all kind of fell apart for the picture.
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