Vegan Black Bean Lasagna

Delicious Vegan Black Bean Lasagna Recipe – Gluten-Free & Healthy

When I ran my restaurant, I loved experimenting with traditional recipes to make them fit today’s busy lifestyles. Now, from my home kitchen, I continue to explore how we can enjoy our favorite meals in healthier, more accessible ways. This Vegan Black Bean Lasagna is a perfect example. It replaces the usual meat and cheese with hearty black beans and a rich, savory sauce that doesn’t skimp on flavor.

Black beans are a staple in Latin American cooking, not just for their delicious taste but also for their nutritional value. They’re packed with protein, making this lasagna a satisfying meal that keeps you fueled. The layers of tender noodles and vegetables, all smothered in a homemade tomato sauce, come together in a dish that’s as nutritious as it is delicious.

Whether you’re vegan or just looking to add more plant-based meals to your diet, this lasagna is for you. It’s simple enough for a weeknight dinner, yet impressive enough for guests. Plus, making it is a breeze, which means more time to enjoy with family or to unwind with a little guitar playing.

So, grab your apron, and let’s make a lasagna that will wow your taste buds and maybe even transport you to the heart of Latin America. Let’s cook!

Chef’s Notes – Vegan Black Bean Lasagna

• Ingredient Prep: Ensure all ingredients are prepped before you start—dice onions, mince garlic, and measure out spices. This “mise en place” ensures a smoother cooking process.
• Sauce Consistency: The thickness of the sauce is key. If the sauce seems too thick after simmering, adjust with a bit more water. A well-balanced sauce ensures that the lasagna isn’t dry.
• Noodle Tips: If using no-boil gluten-free lasagna noodles, make sure they are completely covered by the sauce to avoid hard edges. If boiling is required, cook them al dente as they will cook further in the oven.
• Layering: Evenly spread the cheese mixture and black bean sauce between layers to maintain consistency in flavor and texture in every bite.
• Baking Cover: Covering the lasagna with foil during the initial baking phase keeps the moisture in and prevents the top from burning. Remove the foil towards the end to allow the top to get crispy.
• Resting Time: Allow the lasagna to rest for at least 15 minutes after baking. This resting period helps the layers settle, making it easier to cut and serve cleanly.
• Spice Adjustment: Taste the sauce before layering the lasagna. Depending on your preference for heat, you might want to adjust the amount of smoked paprika or add a pinch of chili flakes.
• Cheese Topping: For a golden, crispy top, consider adding a bit more vegan parmesan-style topping than suggested. This will enhance the texture contrast between the creamy interior and the crisp top layer.
• Herb Refresh: Adding fresh basil or parsley on top after baking can introduce a refreshing flavor contrast to the warm spices of the lasagna.
• Cooking Time Variability: Oven temperatures can vary, so check the lasagna 10 minutes before the suggested baking time ends. Adjust the time as needed to prevent overcooking or undercooking.

Delicious Vegan Black Bean Lasagna

5.0 from 1 vote

Dive into the layers of our Vegan Black Bean Lasagna, a perfect blend of health and taste. This gluten-free dish is packed with rich black beans and a creamy, dairy-free cheese sauce, making it a guilt-free indulgence for any day. Whether you’re a vegan or just looking to spice up your dinner routine, this lasagna promises satisfaction in every bite!

Course: Main CourseCuisine: Italian

Print

Servings

4

servings

Prep time

15

minutes

Cooking time

2

hours 

Calories

450

kcal

Resting Time

15

minutes

Total time

2

hours 

30

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Sauce Components

• 4 cups cooked black beans

• 3 cups smooth tomato puree

• 1 cup water

• 6 oz concentrated tomato paste

• 1 cup finely chopped onion

• 3 cloves minced garlic

• 1.5 tsp dried oregano

• 1.5 tsp dried basil

• 1/4 tsp ground black pepper

• 1 tsp smoked paprika

• 2 tsp kosher salt

• 1 tsp ground cumin

• Cheese Mixture

• 2 cups vegan mozzarella-style shreds

• 1 package vegan sour cream alternative

• 3/4 cup unsweetened soy milk

• 1 tsp dried basil

• Lasagna

• 1 package gluten-free lasagna noodles (10-12 strips)

• 1 tbsp vegan parmesan-style topping (optional)

• 1/2 tbsp finely chopped green onions

• Alternative Ingredients:

• Black beans: Can substitute with pinto beans or red kidney beans.

• Daiya shredded mozzarella cheese: Any other brand of vegan mozzarella can be used.

• Tofutti sour cream: Any other vegan sour cream or even blended silken tofu with lemon juice.

• Silk brand soy milk: Any brand of unsweetened almond or oat milk can be used.

• Gluten-free lasagna noodles: Regular lasagna noodles for non-gluten-free needs.

Directions

• Combine black beans, tomato puree, water, tomato paste, onion, garlic, oregano, basil, black pepper, paprika, salt, and cumin in a saucepan over medium-high heat. Stir occasionally and bring to a boil (about 10 minutes). Reduce heat to low and let it simmer for 60 minutes.
• In a large bowl, mix vegan mozzarella-style shreds, vegan sour cream alternative, soy milk, and basil. Preheat your oven to 350°F (about 5 minutes).
• Grease a 9” × 13” baking dish with cooking spray. Spread a thin layer of sauce at the bottom. Arrange a layer of lasagna noodles over the sauce without overlapping. Top with one-third of the cheese mixture. Repeat layering twice more ending with a layer of sauce (about 10 minutes). Sprinkle with vegan parmesan-style topping if using.
• Cover the dish with foil and bake for 60 minutes. Remove foil and bake for an additional 15 minutes for a crispy top. Let the lasagna rest for 15 minutes before serving.

Equipment

• chef’s knife
• cutting board
• measuring cups and spoons
• baking sheet

Nutrition Facts

• Calories: 450kcal
• Carbohydrates: 75g
• Protein: 25g
• Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 0mg
• Sodium: 1200mg
• Potassium: 850mg
• Fiber: 15g
• Sugar: 8g
• Vitamin A: 500IU
• Vitamin C: 20mg
• Calcium: 200mg
• Iron: 5mg

FAQ – Vegan Black Bean Lasagna

Can I make this lasagna ahead of time?

Yes, you can prepare the Vegan Black Bean Lasagna up to 2 days ahead of time. Assemble the lasagna according to the recipe directions and store it covered in the refrigerator. When ready to serve, bake it as directed, adding an extra 10-15 minutes to the baking time if baking from cold.

Is this lasagna freezer-friendly?

Absolutely! This lasagna freezes well. After baking, let it cool completely, then cover tightly and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven until thoroughly warmed.

Can I use fresh tomatoes instead of tomato puree and paste?

Yes, you can use fresh tomatoes. You’ll need to cook down about 10-12 medium-sized tomatoes to replace the puree and paste. This might add a bit more cooking time to your preparation to achieve the desired sauce thickness.

What are some good side dishes to serve with this lasagna?

Light and simple side dishes complement this hearty lasagna best. Consider serving it with a crisp arugula salad, steamed vegetables, or garlic bread made from gluten-free bread to keep the meal gluten-free.