Black Bean Lasagna Recipe | Trisha Yearwood | Food Network

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