Chickpea and Vegetable Lasagna
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.
Equipment
1 saucepan / cast iron frying skillet
1 or 2 baking dishes
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
Ingredients Recipe yields one 40-centimeter lasagna baking dish or two 20-centimeter dishes, enough for 8 medium slices of lasagna.
Freezing Lasagna
Freezing Before Baking:
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.
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
Nutrition
Chickpea and Vegetable Lasagna
Serving Size
1 serving
Amount per Serving
Calories
248
% Daily Value*
Fat
4
g
6
%
Saturated Fat
0.54
g
3
%
Polyunsaturated Fat
1.07
g
Monounsaturated Fat
1.87
g
Potassium
856
mg
24
%
Carbohydrates
48
g
16
%
Fiber
6.2
g
26
%
Sugar
8.8
g
10
%
Protein
10
g
20
%
Vitamin A
4.1
IU
0
%
Vitamin C
51
mg
62
%
Calcium
71
mg
7
%
Iron
3.4
mg
19
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is an estimate, calculated automatically per serving. Values may vary depending on ingredients used and serving size. Adjust calculations accordingly if changes are made.
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