Black Bean Pumpkin Lasagna Recipe

Black Bean Pumpkin Lasagna Recipe

Ingredients

Makes 6 to 8 servings

• 12 lasagna noodles
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 1 medium red bell pepper, chopped
• 2 garlic cloves, minced
• 1 1/2 cups cooked or 1 can black beans, drained and rinsed
• 1 (14.5-ounce) can crushed tomatoes
• 2 teaspoons chili powder
• salt and freshly ground black pepper
• 1 pound firm tofu, well drained
• 3 tablespoons minced fresh parsley or cilantro
• 1 (16-ounce) can pumpkin puree
• 3 cups tomato salsa
• 1/2 cup coarsely ground pumpkin seeds (pepitas)

Method

1. In a pot of boiling salted water, cook the noodles over medium-high heat, stirring occasionally until just al dente, about 7 minutes
2. Drain and set aside
3. Preheat the oven to 375°F
4. In a large skillet, heat the oil over medium heat
5. Add the onion, cover and cook until softened
6. Add the bell pepper and garlic and cook until softened, 5 minutes longer
7. Stir in the beans, tomatoes, 1 teaspoon of the chili powder and salt and black pepper to taste
8. Mix well and set aside
9. In a large bowl, combine the tofu, parsley, the remaining 1 teaspoon chili powder and salt and black pepper to taste
10. Set aside
11. In a medium bowl, combine the pumpkin with the salsa and stir to blend well
12. Season with salt and pepper to taste
13. Spread about ¾ cup of the pumpkin mixture in the bottom of a 9 x 13-inch baking dish
14. Top with 4of the noodles
15. Top with half of the bean mixture, followed by half of the tofu mixture
16. Top with four of the noodles, followed by a layer of the pumpkin mixture, then the remaining bean mixture, topped with the remaining noodles
17. Spread the remaining tofu mixture over the noodles, followed by the remaining pumpkin mixture, spreading it to the edges of the pan
18. Cover with foil and bake until hot and bubbly, about 50 minutes
19. Uncover, sprinkle with pumpkinseeds and let stand 10 minutes before serving

Full List of Black-Bean Recipes
Full List of Lasagna Recipes

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