Chickpea Lasagna picture by Rissa Miller
In a earlier situation of Vegan Journal Leslie Grey Streeter shared the next artistic lasagna recipe. The whole article will be learn right 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 style
1 teaspoon garlic powder
One 25-ounce jar vegan marinara sauce, divided
3 cups contemporary spinach, roughly chopped
2 cups chopped portobello mushrooms
One 10-ounce package deal no-bake lasagna noodles
1/4 cup dietary yeast, plus 1 Tablespoon to serve
2 Tablespoons olive oil
Recent basil, chopped, to serve
Preheat oven to 400 levels.
In a small bowl combine the chickpeas, oregano, and garlic powder. Mash right into a paste utilizing a fork or potato masher. If wanted, add a bit water to make easy.
Cowl the underside of the sheet pan with edges a minimum of 9 x 13-inch with 3/4-1 cup of marinara sauce, then cowl the sauce with 6-8 lasagna noodles, relying on the scale of your pan. Spoon extra sauce onto the noodles, adopted by the chickpea-mash, spinach, and portobellos. Cowl with 6-8 extra noodles.
Lastly, combine the remaining sauce with 1/4 cup dietary yeast and olive oil to provide the combination a tacky consistency, and completely coat the noodles with it.
Cowl tightly with foil, because the lasagna could also be taller than pan edges, and bake for 20-25 minutes. Take away foil and bake for one more 8-10 minutes or till the perimeters are crispy. Serve heat topped with chopped contemporary basil and sprinkle with reserved dietary yeast.
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