Chickpea Lasagna

In a previous issue of Vegan Journal Leslie Gray Streeter shared the following creative lasagna recipe. The entire article can be read here: https://www.vrg.org/journal/vj2021issue1/2021_issue1_sheet_pan.php

Chickpea Lasagna
(Serves 6)

One 15.5-ounce can chickpeas, drained and rinsed
1-2 teaspoons dried oregano, to taste
1 teaspoon garlic powder
One 25-ounce jar vegan marinara sauce, divided
3 cups fresh spinach, roughly chopped
2 cups chopped portobello mushrooms
One 10-ounce package no-bake lasagna noodles
1/4 cup nutritional yeast, plus 1 Tablespoon to serve
2 Tablespoons olive oil
Fresh basil, chopped, to serve

Preheat oven to 400 degrees.

In a small bowl mix the chickpeas, oregano, and garlic powder. Mash into a paste using a fork or potato masher. If needed, add a little water to make smooth.

Cover the bottom of the sheet pan with edges at least 9 x 13-inch with 3/4-1 cup of marinara sauce, then cover the sauce with 6-8 lasagna noodles, depending on the size of your pan. Spoon more sauce onto the noodles, followed by the chickpea-mash, spinach, and portobellos. Cover with 6-8 more noodles.

Finally, mix the remaining sauce with 1/4 cup nutritional yeast and olive oil to give the mixture a cheesy consistency, and entirely coat the noodles with it.

Cover tightly with foil, as the lasagna may be taller than pan edges, and bake for 20-25 minutes. Remove foil and bake for another 8-10 minutes or until the edges are crispy. Serve warm topped with chopped fresh basil and sprinkle with reserved nutritional yeast.

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