Vegan Lasagne Spinach & Chickpea Recipe MUST SEE (VIDEO)

I love a lasagne but since going vegan I’ve found it difficult to find a recipe that’s rich and creamy like a regular lasagne. I discovered Sacla free from white sauce which tastes the same as regular white sauce. You can of course make your own but most recipes take way over an hour to make and I like my meals to be ready in 20-30 minutes. Instead of using meat free mince I saw a lasagne that used crushed chickpeas. By slightly blending them you get a really good texture. I try and use wholegrain foods and if you shop around you can find wholegrain lasagne sheets. You could use free from if you prefer or if you’re gluten intolerant. As with most of my recipes they are an experiment and this one was a real success and I will be making it for friends and family. My partner, a non vegan LOVED it and has requested I make it again very soon.

Serves 3-4
Can of drained chickpeas
8 free from/wholewheat lasagne sheets
White sauce (I used Sacla free from white sauce)
A jar of tomato pasta sauce (or make your own)
Vegan cheese (grated)
Sea salt & black pepper to season
Parsley/mixed Italian herbs
Pita/flat bread covered in olive oil & crushed garlic, lightly grilled
1 large carrot
2 cups of cooked spinach (I used frozen)
4-5 cloves of garlic
½ an onion finely sliced

To a blender/food processor add the chickpeas, tomato pasta sauce, salt and pepper, herbs & 1 clove of garlic. Blend for a few seconds until the chickpeas are crushed but not completely liquidised.
In a frying pan of boiling water add the pasta sheets. Boil for 1-2 minutes or until they are slightly soft. This massively reduces the cooking time in the oven. Add a layer to a large oven dish and pour half the chickpea and tomato sauce over the pasta. Spread evenly, grate half the carrot evenly on top. Add half the spinach, then half the white sauce. Sprinkle with nutmeg and paprika and a clove or two of crushed garlic. Repeat the same process with another layer but this time add a layer of onions on top of the white sauce and then some grated cheese. Season with black pepper. Pop in the oven for 25-30 minutes. If the cheese starts to cook too quickly cover with tin foil. Remove foil 5 minutes before you remove from the oven to get a nice browned topping.

Serve with garlic bread and a sprinkle of fresh parsley.


Get inspired on Pinterest:


  1. 420_GrowYourOwn February 11, 2019
  2. The Vegan Gents Danny and Manny February 11, 2019
  3. Vegan Cafe February 11, 2019

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