Black Bean Noodles

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Lasagna with Radicchio Cremini Mushrooms

Lasagna With Radicchio Cremini Mushrooms


Makes 6 servings

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 small head radicchio, shredded
  • 8 ounces cremini mushrooms, lightly rinsed, patted dry and thinly sliced
  • salt and freshly ground black pepper
  • 8 ounces lasagna noodles
  • 1 pound firm tofu, drained, patted dry and crumbled
  • 1 pound soft tofu, drained, patted dry and crumbled
  • 3 tablespoons nutritional yeast
  • 2 tablespoons minced fresh parsley
  • 3 cups marinara sauce
  • 1/2 cup ground walnut pieces


  1. In a large skillet, heat the oil over medium heat
  2. Add the garlic, radicchio and mushrooms
  3. Cover and cook, stirring occasionally, until tender, about 10 minutes
  4. Season with salt and pepper to taste and set aside
  5. In a pot of boiling salted water, cook the noodles over medium-high heat, stirring occasionally until just al dente, about 7 minutes
  6. Drain and set aside
  7. Preheat oven to 350°F
  8. In a large bowl, combine the firm and soft tofu
  9. Add the nutritional yeast and parsley and mix until well combined
  10. Mix in the radicchio and mushroom mixture and season with salt and pepper to taste
  11. Spoon a layer of the tomato sauce into the bottom of 9 x 13-inch baking dish
  12. Top with a layer of the noodles
  13. Spread half of the tofu mixture evenly over the noodles
  14. Repeat with another layer of noodles followed by a layer of sauce
  15. Spread the remaining tofu mixture on top and finish with a final layer of noodles and sauce
  16. Sprinkle the top with ground walnuts
  17. Cover with foil and bake for 45 minutes
  18. Remove cover and bake 10 minutes longer
  19. Let stand for10 minutes before serving

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