Chickpea Pot Pie Lasagna is a happy marriage of the flavors of a pot pie, nestled in between the layers of perfectly al dente lasagna noodles. This is comfort food, but it’s also good “company” food. It looks and tastes like you worked on it all day. But use no-boil, oven-ready, lasagna noodles, and it goes together easily. A simple fruit salad makes a nice side dish. Your guests will be so happy you invited them to dinner.
Read the labels of the whole-grain lasagna noodles carefully. There are brands that say “whole wheat” on the front of the package but are only partially whole wheat. We’ve found DeLallo Organic Whole Wheat Lasagna, Oven Ready
Chickpea Pot Pie Lasagna
Ingredients
- Pot pie filling
- 2 stalks - celery, chopped
- 1/2 medium - onion, chopped
- 1 medium - carrot, chopped
- 1 8 oz pkg - white button mushrooms, sliced
- 2 cups - cooked chickpeas
- 3 medium - red potatoes, chopped
- 1 cup - peas, fresh or frozen
- 1 tsp - dried thyme
- 1 tsp - dried sage
- 1/4 cup - white wine
- 1/2 cup - soy milk, plain and unsweetened
- 1 Tbs - cornstarch
- Chickpea broth
- 6 cups - water
- 1 cup - cooked chickpeas
- Lasagna noodles
- 9 - whole wheat, no-boil (oven ready) lasagna noodles
Instructions
- Preheat the oven to 350 °F.
- In a blender, puree the chickpea broth ingredients. Set aside. (This makes more broth than you will use in this recipe so refrigerate any unused portion and use it in another recipe in place of vegetable broth. It also freezes very well.)
- Add the celery, onion, carrot, and mushrooms to a large pot over medium heat. Cover and cook until tender, about 5 minutes. Covering the pot is very important in this step -the lid will trap the evaporating moisture from the mushrooms, creating liquid in the pot, so the veggies won't burn. Add the remaining filling ingredients except the cornstarch.
- Dissolve the cornstarch in 1 Tbs of cold water and stir into the filling. Add 1 1/2 cups of the chickpea broth (stir it well first). Cover the pot, and cook over medium heat for 30 minutes, or until the potatoes are tender and the filling is hot and thick. If you'd like your mixture to be thicker, use an immersion blender for a few seconds to puree some of the filling, or blend about two cups of the mixture in a blender and stir it back into the pot. Salt to taste.
- To create the lasagna layers, spread 1/4 cup of the filling on the bottom of a 9"x9" baking dish. Lay down 3 of the lasagna noodles, overlapping slightly, and spread 1/3 of the filling on top. Repeat with the other layers, ending with the chickpea filling on top. Cover tightly with parchment paper and aluminum foil. Bake at 350 °F for 15 minutes. Remove the aluminum and parchment paper, and bake another 15 minutes to lightly brown the top.
- Remove from the oven and allow to cool about 5 minutes before serving.
Nutrition Information
Nutrition (per serving): 454 calories, 70% calories from carbohydrates, 18% calories from protein, 9% calories from fat, 16.6g fiber.
(No Ratings Yet)
Loading...