Easy Vegan Lasagna with Chickpea Ricotta
An easy lasagna made with fresh veggies and homemade chickpea ricotta! So satisfying, plus easy to customize.
Servings8 large servings
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 (super-fine, natural)
- 3 Tbsp. nutritional yeast
- 1 Tbsp. fresh lemon juice
- 1/4 - 1/2 tsp. garlic powder (or garlic cloves or roasted garlic)
- 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 Per Serving (Estimate)
Calories: 244 kcal | Carbohydrates: 39 g | Protein: 16 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 998 mg | Fiber: 10 g | Sugar: 9 g | Vitamin A: 2516 IU | Vitamin C: 23 mg | Calcium: 75 mg | Iron: 4 mg