Easy Vegan Lasagna with Chickpea Ricotta
User Reviews
4.9
24 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
8 large servings
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Calories
244 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion, Vegan, gluten-free
Easy Vegan Lasagna with Chickpea Ricotta
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An easy lasagna made with fresh veggies and homemade chickpea ricotta! So satisfying, plus easy to customize.
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Ingredients
For the lasagna:
- 12 no-boil lasagna noodles* (gluten-free if desired)
- 1 medium zucchini
- 8 oz. mushrooms
- 5-6 oz. fresh baby spinach
- Two 26 oz. jars marinara sauce (or at least 6 cups homemade)
For the chickpea ricotta:
- 15 oz. can chickpeas (rinsed and drained)
- 1/3 cup almond flour
- 3 Tbsp. nutritional yeast
- 1 Tbsp. fresh lemon juice
- 1/4 - 1/2 tsp. garlic powder
- 1/4 tsp. salt
- 1/4 cup water (more/less to desired consistency)
- Optional: fresh basil, dried basil, Italian seasonings
Instructions
- Preheat oven to 375°F (190°C).
Make the ricotta:
- Add all ricotta ingredients to a food processor and blend. I start with about 3 Tbsp. water, then add more 1 Tbsp. at a time to achieve desired consistency. (It should be creamy, but very thick.) You will need to stop and scrape down the sides a few times between blending. Taste and adjust flavors if desired.
Prepare the veggies:
- Dice mushrooms and zucchini.
- In a large skillet over medium-high heat, sauté mushrooms for 3 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- Add zucchini, and sauté for another 5 minutes. Add spinach, stirring often, until slightly wilted. Turn off heat and set aside.
Layer the lasagna:
- In a deep 9" x 13" casserole dish, spread 1.5 cups marinara sauce on bottom. Then add 4 noodles.
- Add half of the ricotta in small dollops, then half of the veggies, then 1.5 cups marinara.
- Place 4 more noodles, then the rest of the ricotta and veggies, and 1.5 cups sauce. Finish with 4 noodles, and top with 1.5 cups marinara. Be sure noodles are covered in sauce.
Bake:
- Cover dish with tin foil. Place in oven and bake for 45 minutes.
- Then remove foil and bake uncovered for another 10-15 minutes. Let cool for 10 minutes before slicing and serving.
Notes
- *Noodles: I use Chickapea brand oven ready no-boil noodles that are gluten-free. If not using no-boil noodles, you will need to cook the noodles ahead of time according to package instructions, leaving al dente (slightly firm).
- Marinara: You will need at least 6 cups marinara sauce, or even more if you like it extra saucy.
- Oil-free: Use the oil-free sauté method and a marinara sauce with no added oil.
- Yield: Recipe makes 8 large servings, or 10-12 smaller/medium servings.
- Nutrition: Estimated nutritional content is calculated using Chickapea noodles, so adjust as needed based on the exact ingredients you use.
Nutrition Information
Show Details
Calories
244kcal
(12%)
Carbohydrates
39g
(13%)
Protein
16g
(32%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Potassium
998mg
(29%)
Fiber
10g
(40%)
Sugar
9g
(18%)
Vitamin A
2516IU
(50%)
Vitamin C
23mg
(26%)
Calcium
75mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8large servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 16g | 32% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 998mg | 21% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
| Vitamin A | 2516IU | 50% |
| Vitamin C | 23mg | 26% |
| Calcium | 75mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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