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Lasagna is one of those traditional comfort foods–one of Mom’s Sunday classics. And everyone has their favorite lasagna recipe. It might be veggie, spinach, hunks of beef–you name it. I’m personally not that picky about my lasagna. However, this recipe just intrigued me. Have you ever heard of chickpea lasagna? I hadn’t until I found it in one of my library cookbooks–Healthy, Hearty and Simple One Dish Meals.

I like chickpeas. I like lasagna. Had to try it. Plus, I’m on a hunt for really good vegetarian recipes. And after trying this, I’m going to add it to the list!

I am going to warn you though, don’t try making lasagna unless you’re in a good mood. I swore at mine a number of times. You need to set aside a good hour to make this meal start to finish, and if you are really good at messing up layering your noodles, then set aside an hour and a half.

Ingredients:

  • 9 lasagna noodles
  • 1 cup sliced onions
  • 1 tbsp butter
  • 1 1/2 cups sliced mushrooms
  • 19 oz chickpeas rinsed and drained (Either grab a big can or use 1 and a quarter)
  • 1 1/2 tsp oregano
  • 4 cups low sodium tomato sauce
  • 2 cups fat free ricotta cheese
  • Parmesan cheese for sprinkling

Directions:

1. Preheat the oven to 350 degrees. Cook the lasagna noodles according to package directions. Set aside.

2. While noodles are cooking, heat butter in a skillet. Add onions and mushrooms and saute until the mushrooms darken and the onions are translucent. (I know I don’t usually add butter to recipes, but this is worth it–and OK! You aren’t getting fat from the beef, and it’s definitely not Paula Deen style..)

3. Add chickpeas, oregano and two cups of tomato sauce to onions and mushrooms. Simmer the mixture for 15 minutes.

4. In a 9 x 13 inch dish, pour 1 cup of tomato sauce on the bottom. Place 3 noodles on top of the sauce. Spoon half of the chickpea mixture and half of the ricotta cheese onto the noodles. Spread evenly. Then sprinkle Parmesan cheese on top of mixture.

5. Put another 3 noodles down. Top that with the rest of the chickpea mixture and ricotta cheese. Then place the last 3 noodles on top and pour the last cup of tomato sauce over the top of the lasagna. Sprinkle Parmesan cheese on the top. Bake uncovered in the oven for 30-40 minutes.

My doubts subsided once I cut my fork into this beautiful casserole. And besides the butter, this is quite good for you.

Dig in.

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