Lasagne with chickpeas

Chickpea and minced meat lasagne

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Pasta based dishes are considered by many people to be among the tastiest ones, so here is one for you.

Chickpea and minced meat lasagne
Chickpea lasagne

For me pasta dishes have undoubtedly a lot of pluses. In addition to being tasty, they are also quick to prepare, you can combine a lot of different flavours with them and additionally, the selection of pasta shapes is so big that you will certainly never be bored.

Spaghetti, carbonara, pasta fusilli or penne are pasta types, which are all quick to prepare, let it be with any sauce.

Lasagne, on the other hand, will take a bit longer to prepare. When preparing lasagne, most of the time is spend on the sauce. Of course, there is also the time until it bakes but at least during that you need to do nothing but wait 🙂

I made the lasagne in the recipe below with the addition of chickpeas mainly because I had half a can of it in the freezer, as leftover from some hummus I had made. Frozen chickpeas taste no different from the ones directly removed from the can. I already cook accordingly  – if I happen to have some leftover chickpeas at the end of a cooking session, I will definitely freeze them.

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Ingredients for chickpea lasagne.

  • 500 g of minced pork
  • 1 small onion
  • 2 garlic cloves
  • 4 tablespoons of grated Parmesan
  • 5-6 basil leaves
  • 4 large cherry tomatoes
  • 200 g of canned chickpeas
  • 500 ml tomato sauce
  • 5 sun-dried tomatoes in olive oil sauce
  • 2 tablespoons of oil (from sun -dried tomatoes)
  • 1 tablespoon of salt
  • 1/8 teaspoon of black pepper
  • 12 sheets of lasagne pasta (24 dkg)

Bechamel sauce:

  • 2 tablespoons of plain flour
  • 2 tablespoons of butter
  • 300 ml of milk
  • 1/2 teaspoon of salt
Chickpea and minced meat lasagne
Chickpea lasagne

How to make chickpea and minced meat lasagne.

Pour the minced meat into a large pan. Fry over medium heat for 5 minutes without adding any oil. Then add onion chopped into medium-sized cubes, pressed garlic, finely chopped dried tomatoes, olive oil, salt, pepper and tomato sauce. Simmer for 10 minutes. After 10 minutes, add the chickpeas and finely sliced ​​basil leaves. Continue stewing for another 10 minutes.

Bechamel sauce: Pour flour into a pan and add butter. Heat it up enough for the butter to dissolve and combine it with the flour (should be a few seconds). Then, add milk in small amounts, while continuously whisking with a hand whisker. Boil the sauce. Season with salt.

Assembling the lasagne: Brush the bottom of a casserole dish gently with a bit of the bechamel sauce. Put a few lasagne sheets on the sauce, then a portion of minced meat and some grated Parmesan cheese on it. Repeat the same steps three more times. On the top there should also be a lasagne sheet. Cover it slightly with bechamel sauce, then arrange cut cherry tomatoes and sprinkle with the remaining Parmesan cheese.

Heat the oven to 180 degrees Celsius. Bake the lasagne covered with a lid for 50 minutes.

Chickpea and minced meat lasagne
Chickpea lasagne

Good to know when making lasagne.

I used olive-flvaoured lasagne sheets. Of course you can use standard ones instead.

The heat-resistant casserole I used was rectangular and had a size of 20 by 32 centimetres. I placed three lasagna sheets for each layer.

In total, I used 12 lasagne sheets for 4 layers.

Lasagne tastes good when served with a dash sour cream.

Do you like pasta? If yes, then try our recipe for Seafood pasta.

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