Black Bean Lasagne

VEGAN + GLUTEN FREE + SOY FREE

While this definitely isn’t your traditional lasagne, it is delicious and definitly worth a try.
Maybe it’s a little more like moussaka, or a mix of the two, I’ll leave that up to you to decide.

For all those meal preppers and busy people out there, this recipe freezes really well! It’s a really good protein packed meal to have on hand for those busy days/nights when you just don’t have the time or anergy for cooking. Don’t order that greasy unhealthy takeaway, plan ahead with some delicious frozen meals.

Allergen Info:

Vegan
Gluten Free
Soy Free

The Recipe:

Serves: 6 (or 4 depending how hungry you are)

YOU WILL NEED:
– Large pot or pan (about 3L)
– NutriBullet or food processor
– Ceramic or glass Oven safe Casserole or Baking dish (around 24 x 24 x 7 cm)


FILLING:
– 1 can Organic Black Beans (400g)
– 1 can Organic Diced Tomato (400g)
– 1 Organic Tomato Paste (140g)
– 1 medium Carrot (grated)
– 1 large Onion (diced finely)
– 6 or 7 Button/White Mushrooms
– 1 cup Vegetable stock/broth
– 5 cloves Garlic (or more if you love garlic)
– 1 teaspoon Marjoram
– 1 teaspoon Thyme
– 1/4 teaspoon Nutmeg
– 3/4 teaspoon Rosemary
– 1 teaspoon Oil (olive or rice bran etc.)

SAUCE:
– 2 or 3 cloves garlic
– 200g Cashews (soaked)
– 3/4 cup Coconut Water or Plant Milk
OPTIONAL:
If you want a little extra sauce at the end to drizzle on top – 50g extra cashews & and a little extra plant milk

PASTA:
– 1 medium Sweet Potato (approx. 410g)
– 1 medium Zucchini (approx. 150g)
* Eggplant also works great if you prefer it.

TOPPING:
– a little sprinkle of Dried Dill

Method:

  1. Soak the cashews: Early that morning or the night before, add the cashews to a container (with a lid) and cover with water, I like to let the cashews soak for about 4-5 hours, but if you’re not super organised you can get away with 1-2 hours (you sometimes just need to blend them a little more to get the sauce smoother.

    FILLING:
  2. In a large pan or pot (mine is 3L and is the perfect size), add the oil and once hot add the onion, mushrooms and garlic and cook for a few mins, you don’t want them to brown you just want them cooked a little
  3. Drain the black beans and rinse them in a colander
  4. Add all of the other filling ingredients (tomato, tomato paste, black beans, herbs, grated carrot, stock), cook on a medium to high heat and stir every now and then
  5. After 5 – 10 minutes, reduce the heat and allow to simmer with a lid on. I like to leave it on a very low heat for about 45mins stirring occasionally
  6. Remove from the heat, give it another stir and set aside while you prepare the rest
  7. Preheat the oven to 180c

    SAUCE:
  8. Drain the cashews and add to your NutriBullet or food processor with the coconut water or plant milk and garlic, blend until smooth

    LASAGNE:
  9. Slice the sweet potato and zucchini lengthways. I find a potato peeler works really well for this, simple peel along the side until all of the sweet potato and zucchini is sliced
  10. It’s time to assemble the lasagne! Grab your oven safe dish and start layering all your ingredients. I like to add a little of the tomato filling to the base so the potato doesn’t stick. Then layer Sweet potato, then bean mix, then zucchini, then white sauce, then sweet potato, bean mix, zucchini, etc. until all your ingredients are used. Make sure you save some white sauce for the top!!
  11. Add the rest of your white sauce to the top and make sure it covers everything (if you chose to make extra to drizzle on afterwards, put that aside for now)
  12. Add a sprinkle of dried dill on the top if you like
  13. Place in the oven and cook for 30-40 minutes until the top is golden and crispy

    Serving suggestion: with salad, and if you chose to make extra sauce then a little of that on top with some extra dill and parsley. Pictured is some cold leftovers from a couple of nights before, it will be a little more oozy and saucy if you eat it straight out of the oven.

Notes:

Coconut Water/Plant Milk:
You can really use anything here, I use Coconut Water because I always have it in the house, and yes that’s coconut water, not coconut milk! Just use whatever plant based milk you have on hand.

Herbs:
I use dried herbs as I always have these on hand, if you are more organised and planning ahead you can use fresh herbs instead.

Mushrooms:
Don’t forget to put your mushrooms in the sun for 15-20 minutes before cooking for that extra vitamin D!

Oven Dish:
The size I use is 24×24 cm and 7cm high. I’ve used both ceramic and glass and find that they all work very well. You can also use multiple smaller containers, just use whatever you have at home.

Storage:
This recipe freezes great! I use either glass freezer safe containers or those aluminium BBQ trays (the extra small takeaway container sized ones). To defrost simple get them out of the freezer and leave on the counter for a few hours, or place them in the fridge to defrost if you’ll be out all day. You can either eat it cold or heat up in a toaster oven or oven etc.


As with all of my recipes, I encourage you to use local and organic ingredients where possible. If you do decide to try these I would love to know how you went! Feel free to leave a comment below, or contact through my Instagram: @dianneats


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