Chickpea Pot Pie Lasagna
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.
Serves: 4
Prep Time: 25 min
Cook Time: 65 min
Ingredients
6 Cups
Water
1 Cup
Cooked chickpeas
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
9
Whole wheat, no-boil (oven ready) lasagna noodles
Directions
1
Preheat the oven to 350 °F.
2
In a blender, puree the chickpea broth ingredients. Set aside.
3
Add the celery, onion, carrot, and mushrooms to a large pot over medium heat. Cover and cook until tender, about 5 minutes.
4
Stir in the remaining filling ingredients except the cornstarch.
5
Dissolve the cornstarch in 1 Tbs of cold water and stir into the chickpea mixture.
6
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.
7
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.
8
Salt to taste.
9
To create the lasagna layers, spread 1/4 cup of the filling on the bottom of a 9’x9′ baking dish.
10
Lay down 3 of the lasagna noodles, overlapping slightly, and spread 1/3 of the filling on top.
11
Repeat with the other layers, ending with the chickpea filling on top.
12
Cover tightly with parchment paper and aluminum foil.
13
Bake at 350 °F for 15 minutes.
14
Remove the aluminum and parchment paper, and bake another 15 minutes to lightly brown the top.
15
Remove from the oven and allow to cool about 5 minutes before serving.
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