The chickpea lasagna with vegetables is really tasty and a light dish.
It is quickly kneaded without eggs, using only chickpea flour and water, and does not require pre-cooking; bake them raw once seasoned.
It can also be a vegetarian dish by replacing cow’s milk with a plant-based beverage for the preparation of the béchamel sauce, so if you have vegetarian friends for lunch, the chickpea lasagna with vegetables are perfect for you!
The chickpea lasagna with vegetables is a perfectly balanced dish and suitable for those following a protein diet, as the good proteins of legumes are a healthy alternative to animal proteins.
- Portions: 2 People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.25 cups chickpea flour
- 5 tbsp water
- to taste cornstarch
- 1 striped eggplant
- 1 zucchini
- 1 carrot
- 1 leek
- 5 tbsp grated Parmigiano
- to taste salt
- to taste white pepper
- to taste parsley
- to taste extra virgin olive oil
- 1 cup cup skim milk
- 1.5 tbsp butter
- to taste flour
- to taste water
- 1 tbsp grated Parmigiano
- 1 pinch of powdered broth
- 1 pinch salt
Steps
On a work surface, pour the chickpea flour and make a well in the center, where we will pour the water.
Knead to obtain a soft and smooth dough, let it rest for 15 minutes.
Roll out the dough, dusting with cornstarch, and cut into 5 small lasagna sheets.
Wash and clean the eggplant, zucchini, and carrot. Cut the vegetables into small cubes.
Slice the leek and place it in a pan with some extra virgin olive oil, let it soften gently.
Add the vegetables and stir with a wooden spoon.
Season the vegetables with salt, white pepper, and parsley.
Cook the vegetables, adding some warm water if needed.
Keep the vegetables a bit crunchy as they will continue cooking in the oven.
Prepare the béchamel sauce.
In a small saucepan, pour the milk, add butter, grated Parmigiano, a pinch of powdered broth to enhance the flavor, and a pinch of salt.
Bring to a boil.
Meanwhile, prepare a batter with flour and water to pour into the milk when it starts boiling.
Quickly stir with a whisk and turn off the heat once it thickens.
Add three tablespoons of béchamel sauce to the vegetables
Take a baking dish and spread a layer of béchamel sauce, place a lasagna sheet on top.
Stuff with a layer of vegetables and add a tablespoon of grated Parmigiano.
Form the other layers in the same way.
Finish the last layer with béchamel sauce and grated Parmigiano.
Bake at 320°F for 30 minutes.
The chickpea lasagna with vegetables is great hot, but also at room temperature. I took them to work for lunch in an airtight container, and they were delicious.
