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Chickpea & Mushroom Lasagne
This twist on the traditional family favourite is a celebration of different textures and flavours, thanks to the chickpeas, mushrooms, miso and almond butter. It’s not lasagne as we know it, but we do know that you will love it.
👥 6 Servings⏱️ Prep & Cook: 1h 30m🔥 Cook: 1h 30m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●pan
- ●oven
- ●saucepan
- ●whisk
- ●baking dish
📝 Preparation Steps
1
Begin by preparing the chickpea and mushroom ragu. Finely chop ½ the mushrooms, making them the same size as the onions. Finely slice the remainder of the mushrooms. Set aside.
2
Place a large, heavy-bottomed pot over medium-high heat and drizzle with olive oil. Add the onion and garlic. Sprinkle with salt and pepper and cook, stirring frequently for 4–⏱️ 5 minutes until softened and translucent. Then add the finely chopped mushrooms (not the finely sliced) and cook for 4–⏱️ 5 minutes until softened and reduced. Add the finely sliced mushrooms and cook for a further 4–⏱️ 5 minutes until darkened and reduced.
3
Add the paprika and cumin; stir to coat all of the vegetables and cook for ⏱️ 1 minute, before adding the tin of tomatoes and chickpeas. Half fill the empty tomato tin with water, swirl it around the tin to rinse out every last bit of tomato juice and add this liquid to the pan. Bring to a simmer. Allow to bubble gently for 15–⏱️ 20 minutes, stirring occasionally until darkened and reduced. Use a fork or potato masher to lightly mash about ⅓ of the chickpeas against the side of the pan.
4
Stir through the miso and almond butter. Then add the finely sliced spinach and allow it to wilt in the heat of the sauce.
5
Preheat oven to 200°C / 180°C fan / 400°F.
6
While the ragu is simmering, make the béchamel sauce. Place the milk in a medium saucepan; add the onion, bay leaf and black peppercorns and bring to a gentle simmer. Continue bubbling gently for ⏱️ 2 minutes, then turn off the heat and leave to infuse while you make a roux.
7
Place a medium saucepan over medium-high heat and add the olive oil and flour. Whisk to form a paste and then continue whisking over the heat for 2–⏱️ 3 minutes. Slowly stream in the hot, infused milk, whisking constantly until you have a smooth, thickened sauce. Turn off the heat; add the nutritional yeast and salt to taste.
8
Layer some of the chickpea and mushroom ragu in the base of a 20cm x 26cm x 5cm / 8″ x 10″ x 2″ baking dish. Spoon over a layer of béchamel sauce and top with lasagne sheets. Repeat, layering up the ragu, béchamel and pasta; finish with a final layer of chickpea ragu.
lasagne sheets9 oz
9
Cover tightly with aluminium foil and place in the preheated oven for ⏱️ 20 minutes. Then take out, remove the foil and bake for a further ⏱️ 20 minutes. Once cooked, remove from the oven and allow to rest for ⏱️ 5 minutes before serving.
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