Meatless Mexican Lasagna Bake

I always struggle to find creative ways to fix a meatless meal during Lent. I happened to be watching the Food Network yesterday as Trisha Yearwood was making her black bean lasagna. I was intrigued by the tofu filling that she used as a substitute for the ricotta. However I couldn't bring myself to do away with cheese altogether so I added some to the filling and the top of the dish. I wanted to give this recipe a try but lasagna with black beans wasn't doing it for me. I decided to swap out the noodles for corn tortillas and change the sauce to taste more like enchiladas. The recipe will make a large casserole that will feed 8 and a smaller casserole that will feed 4. Here's what I came up with.

Sauce
15 oz of enchilada sauce, reserving a 1/2 cup for the bottom of the casserole dishes
15 oz of tomato sauce
1 15 oz cans of fire roasted tomatoes with green chiles
2 cloves garlic, minced
1 large onion, diced
2 15 oz cans of black beans, drained and rinsed
1 tbsp olive oil
1 tsp cumin
salt and pepper

For Later
12-14 corn tortillas, cut in half
1/2 cup low fat shredded cheese for topping

Heat the oil in a large skillet. Add the onions and garlic, season with salt, pepper and cumin. Cook until the veggies begin to soften. Add the black beans and tomatoes. Finish with the enchilada and tomato sauces. Cook until heated through and set aside.

"Cheese" Filling

14 oz of extra firm tofu
1 cup ricotta cheese
1/2 cup raw unsalted cashews
1/4 brewers yeast
salt and pepper
1/4 fresh Italian Parsley leaves
1/3 cup feta cheese crumbles

An hour before using, remove the tofu from it's packaging and place the tofu on a cutting board across your sink. Lay a clean plate on top of the tofu and weigh it down with a heavy object. This will allow as much water as possible to drain away from the tofu. Place the cashews in a food processor and finely grind. Add the tofu and remaining ingredients and process until smooth.
To Assemble
Spray the bottom of each casserole with cooking spray and coat the bottoms with the reserved enchilada sauce. Lay 2-4 tortillas halves on the bottom of the casserole. Spoon some of the sauce over the tortillas and scoop small amounts of the "cheese" filling over the sauce. Lay more tortillas over that to create another layer. Press down on the tortillas to spread out the filling. Top with more sauce,filling and tortillas to create as many layers as needed. Finish with sauce and the shredded cheese. Baake for 30 minutes at 350.