Chickpea and Vegetable Lasagna
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.
Bursting with fresh vegetables, protein-packed chickpeas, and a blend of Mediterranean spices, this chickpea vegan lasagna is more than just a dinner—it’s a wholesome, plant-based lasagna that redefines classic comfort food.
Whether you’re looking for a unique chickpea lasagna recipe or exploring the possibilities of chickpeas in your meals, here you’ll find vegan comfort food like our Beetroot Hummus in 5 Minutes, Easy Creamy all-in-one Avocado Chickpea Hummus, or Roasted Vegetable Salad. A few other chickpea recipes you might love are our Spinach & Pistachio Hummus and our sweet, yes, that`s right, Double Chocolate Chickpea Cookies.
This is no ordinary lasagna—this is a healthy lasagna recipe that’s completely plant-based! Whether you’re craving a comforting vegetarian lasagna recipe or exploring new lasagna ideas, this dish has you covered. Plus, it’s a gluten-free vegetarian lasagna that’s perfect for anyone looking for a wholesome, nutritious option.
Why You’ll Love This Chickpea Vegan Lasagna
Hearty and Satisfying – Perfect for feeding a crowd or meal prepping for the week.
Plant-Based and Dairy-Free – No cheese, no problem—this lasagna is rich, creamy, and delicious!
Customizable – Easily adjust the vegetables to use what you have in your fridge or pantry.
Family-Friendly – Loved by kids and adults alike, even those new to plant-based eating.
Gluten-Free – Made with gluten-free pasta sheets, everyone can enjoy this dish, even those with dietary restrictions!
Homemade and Simple – Forget store-bought sauce; it’s so easy to make your own with just a few ingredients.
If you’re planning your weekly meals, here are a few other recipes you might love: Spicy Jackfruit and Red Kidney Bean Burgers, Vegan Lentil Meatballs, and Poor Man’s Eggplant Recipe. Each one is simple to make and guaranteed to be a hit at your table!
Make it Seasonal
Switch up your meatless lasagna with vegetables that are in season. In winter, try adding butternut squash, parsnips, or leeks. In spring, include asparagus, peas, or artichokes. For summer, use fresh tomatoes, bell peppers, or green beans. In the fall, go for mushrooms, pumpkin, or sweet potatoes. These additions bring variety and freshness to your dish!
Ingredients Notes
Pasta Sheets: Use gluten-free lasagna sheets. Ensure they’re pre-cooked or cook them according to package instructions.
Brown Rice Syrup: Adds a subtle sweetness to balance the tomato sauce.
Substitutions and Variations
- Chickpeas – Replace with lentils or cannellini beans for a different texture and flavor.
- Vegetables – Feel free to swap zucchini for mushrooms or aubergine for bell peppers.
- Bechamel Base – Soya milk can be replaced with almond or oat milk. Adjust seasonings for taste.
- Nutritional Yeast – Try cashew parmesan or grated vegan mozzarella for a cheesy finish.
- Kale – Can be substituted with spinach or chard for a milder flavor.
- Brown Rice Syrup – Swap for maple syrup or agave syrup if preferred. Try adding a very small amount of bicarbonate of soda to reduce the acidity in the tomato sauce.
- Tomato sauce – If you have the same, you can make your own from juicy beefy tomatoes or plum tomatoes.
Let`s make Comforting Vegan Lasagna with Chickpeas and Vegetables
Find the complete list of ingredients, quantities, and instructions in the PRINTABLE RECIPE CARD at the end of this post.
- Chop onion, garlic, carrot, aubergine, zucchini, and kale. Heat olive oil in a pan and sauté the chopped vegetables. for a few minutes.
- Stir in turmeric, rice syrup, and vegetable stock.
- Add the chopped kale, sweetcorn, and cooked chickpeas.
- Stir thoroughly, then turn off the heat. Add even parts of the mixture to two small rectangular oven dishes. Mine were 19 x 7 centimetres.
- Cook pasta sheets as per package instructions.
- Remove the pasta sheets and dry them on paper towels.
- Assemble layers of pasta sheets and pasta sauce.
- Prepare béchamel with soya milk, cornflour, and a pinch of salt.
- Sprinkle each lasagna with nutritional yeast and cover with the béchamel sauce.
- Bake at 180°C for 20 minutes, then rest in the oven for 10 further minutes.
Freezing the Lasagna
Freezing Before Baking – Assemble the cold lasagna in a freezer-safe dish, but don’t bake it. Cover tightly with cling film and a layer of foil to prevent freezer burn. Freeze for up to 3 months.
To Cook from Frozen – Remove the clingfilm, cover with foil, and bake directly from frozen at 180°C (350°F) for 45-60 minutes. Uncover for the last 10 minutes to allow the top to brown.
Freezing After Baking – Let the lasagna cool completely. Cut it into individual portions for easier reheating and put each piece not touching in a freezer-safe dish, cover with foil, and freeze for up to 3 months.
Reheat from Frozen
Defrost in the refrigerator overnight for best results. Reheat as described above:
For quick reheating, microwave individual frozen portions on a low power setting to thaw, then increase to medium heat to warm through.
Pro Tip
Label your containers with the date of freezing and reheating instructions to keep track of storage time.
If you enjoy this recipe, I’d be thrilled if you could leave a 5 ⭐️⭐️⭐️ ⭐️⭐️5 Star Rating and share your thoughts in the comments below. Your feedback helps guide others to discover these delicious creations. Thank you so much for your support!
Serving Suggestions
Serve your lasagna with a fresh Lupini Bean and Caper salad, garlic bread, or a Roasted Vegetable Salad for a complete meal.
Craving more vegetable-packed dishes? Here are more of my favorites:
Stuffed Peppers with Turmeric Shiitake Rice
Cooking Chickpeas from Scratch
To prepare chickpeas from scratch:
Soak the Chickpeas – Place dried chickpeas in a large bowl and cover them with water. Leave them to soak overnight, or for at least 8 hours.
Drain and Rinse – After soaking, drain the water and rinse the chickpeas thoroughly under cold running water.
Cook the Chickpeas – Add the soaked chickpeas to a pot and cover them with fresh water. Bring to a boil, then reduce the heat and simmer for 1 to 2 hours, or until the chickpeas are tender.
Drain and Use – Once cooked, drain the chickpeas and use them in your recipe or store them for later use. You can also freeze them in an airtight container for up to three months. Make sure they have completely cooled down before freezing.
Optional – For faster preparation, you can use a pressure cooker or Instant Pot to cook chickpeas in less time.
Frequently Asked Questions (FAQ)
To avoid watery lasagna, it’s best to sauté or roast the vegetables beforehand. This reduces their water content and enhances their flavor.
Most recipes use traditional pasta sheets; I used gluten-free, but whole-grain options are also available to suit dietary preferences.
To boost the protein content, you can add ingredients like lentils, beans, nuts, or tofu to the lasagna filling.
Yes, you can use store-bought sauce as a time-saving alternative. Remember to use the same quantity.
The Recipe
Chickpea and Vegetable Lasagna
Equipment
Ingredients
- 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
Instructions
- Finely chop all the vegetables into small pieces, mince the garlic cloves, set aside.
- Heat olive oil in a large frying pan over low heat. Add the onion, garlic, carrot, eggplant, and zucchini. Lightly fry them to the pan for several minutes.
- Stir in the chopped plum tomatoes, tomato purée, turmeric powder, and brown rice syrup. Add the vegetable stock cube and mix well.
- Stir in the chopped kale, parsley, cooked chickpeas with liguid (aquafaba) and cooked sweetcorn. Remove from heat and let the sauce rest while preparing the pasta.
- Cook the lasagna pasta sheets following the package instructions. These gluten- free sheets just needed soaking in warm water for 10 minutes.
- Lightly grease a baking dish. Layer the pasta sheets with the vegetable sauce, repeating until the dish is filled.
- Make the bechamel sauce by heating the soya milk in a saucepan or frying pan. Mix the corn flour with a small amount of cold water to make a slurry, then stir it into the milk. Season with salt and pepper if desired.
- Pour the bechamel sauce over the assembled lasagna.
- Sprinkle with nutritional yeast or vegan cheese slices.
- Bake at 180°C (350°F) for 20 minutes. Turn off the oven and let the lasagna rest inside for 10 minutes to settle.
Notes & Suggestions
Assemble the lasagna in a freezer-safe dish but don’t bake it.
Cover tightly with cling film and a layer of foil to prevent freezer burn.
Freeze for up to 3 months. To Cook from Frozen:
Remove the cling film, cover with foil, and bake directly from frozen at 180°C (350°F) for 45-60 minutes. Uncover for the last 10 minutes to allow the top to brown. Freezing After Baking:
Let the lasagna cool completely.
Cut it into individual portions for easier reheating and wrap each piece in cling film, followed by foil, or place them in airtight containers.
Freeze for up to 3 months. To Reheat from Frozen:
Defrost in the refrigerator overnight for best results. Reheat as described above.
For quick reheating, microwave individual frozen portions on a low power setting to thaw, then increase to medium heat to warm through. Pro Tip Label your containers with the date of freezing and reheating instructions to keep track of storage time.
Nutrition Profile
The nutritional information is an estimate, calculated automatically per serving, with all values, including calories, based on one serving.
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This was a very tasty meal. Love that it is meatless.
Thank you Dina and Bruce , great to hear you enjoyed the recipe.