🍎
Savory Chickpea & Sweet Potato Lasagna - A Healthy Meal Makeover
Enjoy a guilt-free twist on lasagna with chickpeas and sweet potatoes, packed with nutrients and flavor. Try this delicious and healthy meal makeover!
Lasagna is a beloved comfort food, but it often comes loaded with calories and fats. Our Savory Chickpea & Sweet Potato Lasagna offers a delightful twist on this classic, providing a nutrient-rich, plant-powered version that's both satisfying and delicious. By swapping traditional pasta with thinly sliced sweet potatoes and using a hearty chickpea and vegetable filling, this dish maintains all the comfort of lasagna without compromising on health.
Chickpeas are an excellent source of plant-based protein and fiber, aiding digestion and helping to keep you full longer. Sweet potatoes add a natural sweetness and are rich in beta-carotene, vitamins, and minerals, making them a fantastic alternative to regular pasta. Combined with a light and fresh basil-cashew 'ricotta,' this lasagna is a flavorful, wholesome meal that everyone will love. Get ready to enjoy a dish that's not only comforting but also brimming with wellness benefits.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
45 mins
Total Time
65 mins
Servings
6
Calories
450 kcal
per serving
Cuisine
Italian
Enjoy a guilt-free twist on lasagna with chickpeas and sweet potatoes, packed with nutrients and flavor. Try this delicious and healthy meal makeover!
Ingredients
- • sweet potatoes: 3 large, peeled and thinly sliced lengthwise
- • canned chickpeas: 2 cups, drained and rinsed
- • zucchini: 1 medium, diced
- • spinach: 2 cups, fresh
- • tomato sauce: 2 cups, low sodium
- • garlic: 3 cloves, minced
- • onion: 1 medium, diced
- • olive oil: 2 tablespoons
- • cashews: 1 cup, soaked in water for 2 hours
- • fresh basil: 1/4 cup, chopped
- • lemon juice: 3 tablespoons
- • nutritional yeast: 1/4 cup
- • salt: 1 teaspoon
- • black pepper: 1/2 teaspoon
- • dried oregano: 1 teaspoon
Instructions
- 1 Preheat your oven to 375°F (190°C).
- 2 In a skillet, heat olive oil over medium heat. Add garlic and onion, sautéing until translucent. Add zucchini and chickpeas, cooking for 5 minutes until softened.
- 3 Stir in spinach and cook until wilted. Season with salt, pepper, and oregano. Remove from heat and set aside.
- 4 To make the basil-cashew 'ricotta', drain and rinse the soaked cashews. In a food processor, blend cashews, basil, lemon juice, nutritional yeast, and a pinch of salt until smooth and creamy.
- 5 In a baking dish, spread a thin layer of tomato sauce. Arrange a layer of sweet potato slices, followed by half of the chickpea mixture. Dollop half of the cashew 'ricotta' over the chickpeas.
- 6 Repeat the layers, finishing with a top layer of sweet potato slices and tomato sauce. Cover with foil and bake for 30 minutes.
- 7 Remove the foil and bake for an additional 15 minutes until the sweet potatoes are tender and the top is golden. Let it cool for 5 minutes before serving.
Serving Suggestions
- • Serve this Savory Chickpea & Sweet Potato Lasagna with a crisp green salad tossed in a light vinaigrette to complement its robust flavors. For added crunch, sprinkle some toasted pine nuts over the salad. Pair with a refreshing glass of sparkling water infused with a slice of lemon or lime to cleanse the palate. For a heartier meal, consider adding a side of roasted seasonal vegetables such as asparagus or Brussels sprouts, drizzled with a touch of balsamic glaze. This will enhance the meal's nutritional value and provide additional textures to enjoy.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion in an oven-safe dish and cover with foil, warming it in the oven at 350°F (175°C) for about 10 minutes, or until heated through. For longer storage, freeze individual servings in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
Ratings & Reviews
0.0
Based on 0 ratings
