Vegetarian Chickpea Lasagna Bolognese Recipe

Hearty lasagna made with a tomato and chickpea-based bolognese sauce that is meatless. With standard béchamel sauce and pasta on top.  

INGREDIENTS 

Chickpea bolognese – 1 cup cooked chickpea – 14 oz can of whole peeled tomatoe – 1 bunch parsley or basil or both – 1 tablespoon olive oil – 1/2 teaspoon dried oregano leave – 1 teaspoon sweet paprika – 1 teaspoon sugar – 1/4 teaspoon ground nutmeg – 1 teaspoon fine sea salt more to taste Bechamel – 4 tablespoons unsalted butter – 1/3 cup all purpose flour – 1 2/3 cups milk – 1/2 tsp fine sea salt or to taste – 1/4 teaspoon ground nutmeg – freshly ground black pepper For the lasagna – 10 uncooked pasta sheet – 1 teaspoon salt – 4 tablespoons freshly ground Parmesan – 3.5 oz aged low moisture mozzarella – 1 tablespoon fresh chopped parsley

Step 1

Heat the oven to 395°F (200°C). Put a little oil on the bottom of your baking dish and set it aside. Boil a large pot of extremely salted water, then reduce heat to a simmer and leave.  

INSTRUCTION

Step 2

Make chickpea bolognese: Blend tomatoes, chickpeas, and parsley (or basil). Pulse until chickpeas are crumbled but not mashed. Sauce should be textured.  

Step 3

Heat a skillet on medium-high. Put a tablespoon of olive oil, oregano, and paprika. After 30 seconds of fragrant cooking, add the tomato chickpea mixture and reduce heat.   

Step 4

Add sugar, salt, and nutmeg and boil. Taste and add salt if bland and sugar if too acidic. While doing the rest, boil it slowly.  

Step 5

Make béchamel: You need very warm milk, either microwave or heat it on the stove. Butter melts in a small saucepan. Whisk flour immediately to get a smooth paste. Stir frequently as you add warm milk slowly.  

Step 6

Stirring constantly, boil the sauce for 5 minutes until thickened but spreadable. Add salt, nutmeg, and a few black pepper grinds. Stop cooking.  

Step 7

Put lasagna together Add spaghetti sheets to hot water for 60 seconds. They will soften and become simpler to handle.  

Step 8

Add a few teaspoons of chickpea sauce to the baking dish bottom. Layer pasta sheets. Put an even layer of bolognese over the pasta (not too thick).   

Step 9

Keep adding bechamel sauce, drizzle it all over and gently distribute it to cover. Cover with one layer of pasta sheets, then continue as needed until you reach the last layer and little sauce.  

Step 10

Thinly cover pasta with remaining sauces. Sprinkle Parmesan on lasagna and bake 20 minutes. After baking, add mozzarella and parsley to lasagna. Bake for 10 minutes more to melt and bubble cheese.  

Step 11

Serve lasagna after 10-15 minutes of rest. Wait longer? Wrap it in aluminum foil. Covered lasagna can be eaten within 2 days.  

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