Vegan Black Bean Lasagna Recipe

Ingredients

For the lasagna:

• 9 lasagna noodles
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cans (14 ounces each) black beans, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 1 cup vegetable broth
• 1/4 cup chopped fresh cilantro
• 1/2 cup vegan mozzarella cheese or vegan parmesan cheese

Instructions

1. Preheat oven to 375 degrees F. Grease a 9x13-inch baking dish with cooking spray.

2. Cook lasagna noodles according to package directions. Drain and set aside.

3. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook for about 5 minutes, until softened. Add chili powder, cumin, oregano, salt, and pepper and cook for another minute.

4. Add black beans, diced tomatoes, and vegetable broth to the skillet. Bring to a simmer and cook for about 10 minutes, until the sauce has thickened.

5. Stir in the cilantro. Taste and adjust seasonings as needed.

6. To assemble the lasagna, spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange 3 lasagna noodles on top of the sauce. Spread 1/2 of the remaining sauce on top of the noodles. Sprinkle with half of the vegan cheese. Repeat with the remaining noodles, sauce, and cheese.

7. Cover the baking dish with foil and bake for 25 minutes. Uncover and bake for another 10 minutes, until bubbly and golden brown. Let cool for 10 minutes before serving. Enjoy!

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