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Easy Vegan Lasagna with Chickpea Ricotta
4.9 from 24 votes

Easy Vegan Lasagna with Chickpea Ricotta

An easy lasagna made with fresh veggies and homemade chickpea ricotta! So satisfying, plus easy to customize.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 8 large servings
Calories: 244 kcal
Course: Main Course
Cuisine: Italian-American Fussion, Vegan, gluten-free

Ingredients

For the lasagna:
  • 12 lasagna noodles gluten-free if desired, no-boil
  • 1 zucchini medium
  • 8 oz. mushrooms
  • 5-6 oz. spinach fresh baby
  • marinara sauce or at least 6 cups homemade, two 26 oz. jars
For the chickpea ricotta:
  • 15 oz. chickpeas rinsed and drained, canned
  • 1/3 cup almond flour
  • 3 Tbsp. nutritional yeast
  • 1 Tbsp. lemon juice fresh
  • 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

    Cup of Yum
  1. Preheat oven to 375°F (190°C).
Make the ricotta:
  1. 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:
  1. Dice mushrooms and zucchini.
  2. 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.)
  3. Add zucchini, and sauté for another 5 minutes. Add spinach, stirring often, until slightly wilted. Turn off heat and set aside.
Layer the lasagna:
  1. In a deep 9" x 13" casserole dish, spread 1.5 cups marinara sauce on bottom. Then add 4 noodles.
  2. Add half of the ricotta in small dollops, then half of the veggies, then 1.5 cups marinara.
  3. 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:
  1. Cover dish with tin foil. Place in oven and bake for 45 minutes.
  2. 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

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%)

Nutrition Facts

Serving: 8 large servings

Amount Per Serving

Calories 244

% 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.