Looking for a hearty, wholesome family dinner idea? This Chickpea and Vegetable Lasagna is the perfect combination of comfort and nutrition. Layers of rich tomato sauce, cheesy creamy béchamel, tender chickpeas, and colorful vegetables come together to create the best plant-based lasagna—an ideal dish for any occasion.
1 tablespoon olive oil
▢1 teaspoon of brown rice syrup
▢14 gluten-free pasta sheets divided between two small lasagnas or one large dish
▢1 carrot grated or finely chopped about 60 g
▢1 small eggplant finely chopped about 150 g
▢1 small onion chopped about 70 g
▢3 garlic cloves minced about 9 g
▢½ zucchini finely chopped about 100 g
▢⅓ cup sweetcorn 55 g
▢1 bunch kale chopped about 150 g
▢1 handful parsley (chopped about 15 g
▢For the Sauce:
▢1 cup chopped plum tomatoes 180 g
▢1 cup organic tomato purée 250 g
▢1 cup cooked organic small chickpeas 170 g, or canned chickpeas with liquid
▢½ vegetable stock cube
▢1 teaspoon turmeric powder
▢1 tablespoon nutritional yeast or vegan cheese slices
▢For the Bechamel:
▢250 ml soya milk
▢1 tablespoon corn flour 10 g
▢Salt and pepper optional
▶️ LINK TO RECIPE IN COMMENTS
by DishUJue
2 Comments
Wow! This looks really good
Can’t see the link. Looks great! Want to try myself.