Tuesday, June 29, 2010

Black Bean and Pumpkin Lasagna

Who thinks of these things??? Pumpkin? But of course it's another great recipe! Mmmmm

12 lasagna noodles (I used brown rice lasagna noodles)
1 tbsp olive oil
1 medium yellow onion, chopped
1 medium red bell pepper, chopped (I didn't add this because I didn't have one)
2 garlic cloves, minced
1 1/2 cups cooked or canned black beans
1 (15oz) can crushed tomatoes
2 tsp chili powder (divided)
Salt and freshly ground black pepper
1 lb firm tofu, well drained
3 tbsp minced cilantro
1 (160z) can pumpkin puree
3 cups tomato salsa (recipe in last post or store bought)
1/2 cup coarsely ground pumpkin seeds
1. In a pot of boiling salted water, cook the noodles until al dente, about 7 minutes. Drain and set aside. Preheat the oven to 375 degrees.
2. In a large skillet, heat the oil over medium heat. Add the onion, cover and cook until softened. Add the bell pepper and garlic and cook until softened, 5 minutes longer. Stir in the beans, tomatoes, 1 tsp of the chili powder, and salt and black pepper to taste. Mix well and set aside.
3. In a large bowl, combine the tofu, cilantro, the remaining 1 tsp chili powder, and salt and pepper to taste. Set aside. In a medium bowl, combine the pumpkin with the salsa and stir to blend well. Season with salt and pepper to taste.
4. Spread about 3/4 cup of the pumpkin mixture in the bottom of a 9 X 13 inch baking dish. Top with 4 of the noodles. top with half of the bean mixture, followed by half of the tofu mixture. top with four of the noodles, followed by a layer of the pumpkin mixture, then the remaining bean mixture, topped with the remaining noodles. Spread the remaining tofu mixture over the noodles, followed by the remaining pumpkin mixture, spreading ti to the edges of the pan.
5. Cover with foil and bake until hot and bubbly, about 50 minutes. Uncover, sprinkle with pumpkin seeds, and let stand 10 minutes before serving.

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