Chickpea Pot Pie Lasagna

Chickpea Pot Pie Lasagna
Chickpea Pot Pie Lasagna

It’s a two in one favorite! This concept just blew my mind because it’s two of my favorite dishes together in one pan, and I’ve been wondering how it would be for a while now. I found this recipe on my McDougall Starch Solution app and I finally decided to give it a try. Don’t you want to be able to eat a pot pie lasagna and it be on the healthy eating/lose weight plan?? Count me in! This is a great, hearty, and filling meal with all the flavors of a pot pie. The only things I changed were leaving out the celery because Josh isn’t a fan, and I added a tbsp of Vegetarian Better then Bouillon Chicken flavor to give the filling more of that flavor profile. I used regular whole wheat lasagna noodles and didn’t cook them ahead. I also only used 3 cups of water for the chickpea broth because you only use a cup and a half, and I used 1.5 tbsp of cornstarch because 1 tsp wasn’t thickening it enough for me. It was a perfect cozy night in dinner, and there’s enough for 6 even though the recipe says 4

Ingredients

Chickpea Broth
water – 6 cups
cooked chickpeas – 1 cup

Pot Pie Filling
celery, chopped – 2 stalks
onion, chopped – 1/2 medium
carrot, chopped – 1 medium
white button mushrooms, sliced – 1 8 oz pkg
cooked chickpeas – 2 cups
red potatoes, chopped – 3 medium
peas, fresh or frozen – 1 cup
dried thyme – 1 tsp
dried sage – 1 tsp
white wine – 1/4 cup
soy milk, plain and unsweetened – 1/2 cup
cornstarch – 1 Tbs

Lasagna noodles
whole wheat, no-boil (oven ready) lasagna noodles – 9

Instructions
Preheat the oven to 350 °F.

In a blender, puree the chickpea broth ingredients. Set aside.
Add the celery, onion, carrot, and mushrooms to a large pot over medium heat. Cover and cook until tender, about 5 minutes.

Stir in the remaining filling ingredients except the cornstarch. Dissolve the cornstarch in 1 Tbs of cold water and stir into the chickpea mixture. 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. 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. Salt to taste.

To create the lasagna layers, spread 1/4 cup of the filling on the bottom of a 9″x9″ baking dish. Lay down 3 of the lasagna noodles, overlapping slightly, and spread 1/3 of the filling on top. Repeat with the other layers, ending with the chickpea filling on top. Cover tightly with parchment paper and aluminum foil. Bake at 350 °F for 15 minutes. Remove the aluminum and parchment paper, and bake another 15 minutes to lightly brown the top.
Remove from the oven and allow to cool about 5 minutes before serving.

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