Here’s a recipe for a quick & easy chickpea lasagna with regular & eggplant layers. The bechamel is really easy as well.
Pro tip: Thicker bechamel = more flour, thinner = more soy (or any plant based milk will do).
In a pot – fry in this order,
3 stalks of celery
1 crushed garlic
1 tablespoon tomato purée
1 can good organic tomatoes
1 can chopped chickpeas (use a food processor if you have one, but make sure not to over blend it – pulse 3-5 times)
1 tbsp chilli powder
1 tbsp thyme
…salt & pepper to taste & reduce the sauce.
1/2 liter of soy milk & warm the milk
Flour & whisk intensly – then add more & more until the suace thickens
Salt, pepper / nutmeg to taste (be careful with the nutmeg)
Cut an eggplant into thin strips.
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