Chickpea Pot Pie Lasagna

Prep: 15 minutes Cook: 1 hour


By Caroline Graettinger, PhD
This is pot pie meets lasagna, and is good "company" food. It looks and tastes like you worked on it all day, but with no-boil, lasagna noodles, it goes together easily.


  • Chickpea Broth:
  • 6 cups water
  • 1 cup cooked chickpeas
  • Pot Pie Filling:
  • 2 stalks celery, chopped
  • 1/2 onion, chopped
  • 1 carrot, chopped
  • 8 ounces white button mushrooms, sliced
  • 2 cups cooked chickpeas
  • 3 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 non-dairy milk
  • 1 tsp cornstarch
  • Lasagna Noodles:
  • 9 whole wheat, no-boil (oven ready) lasagna noodles


Preheat the oven to 350F.

In a blender, puree the chickpea broth ingredients. Set aside. Add the celery, onion, carrot, and mushrooms to a large pot over medium heat. Cover and cook until tender, about 5 minutes.

Stir in the remaining filling ingredients except the cornstarch. Dissolve the cornstarch in 1 tablespoon of cold water and stir into the chickpea mixture. Add 1 1/2 cups of the chickpea broth (stir well before using), cover, 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 350F 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.