Comfort Food, Reinvented
Craving lasagna without the heaviness? This Chickpea & Spinach Lasagna delivers all the cozy, saucy comfort of the Italian classic—with a plant-based twist that’s packed with protein, fiber, and flavor. Layers of tender noodles, garlicky spinach, spiced chickpeas, and creamy cashew sauce come together for a satisfying, crowd-pleasing meal.
With “high-protein vegan lasagna” and “dairy-free lasagna” topping food search trends in 2024, this dish strikes the perfect balance between traditional comfort and modern nutrition.
Whether you’re vegan, feeding a mixed crowd, or just looking to change up your lasagna game—this recipe will win hearts (and clean plates).
Why You’ll Love This Lasagna
- Fully plant-based – No meat, no dairy, all the flavor
- Protein-packed – Chickpeas add heartiness and nutrition
- Ultra creamy – Thanks to a luscious homemade cashew sauce
- Make-ahead & freezer-friendly – Great for prep days and gatherings
- Customizable – Easy to tweak with seasonal veggies or sauces
Ingredients Overview
For the Filling:
| Ingredient | Amount | Notes & Substitutions |
|---|---|---|
| Olive oil | 1 Tbsp | Or sauté with broth for oil-free |
| Garlic cloves, minced | 3 | Boosts the flavor |
| Chickpeas, rinsed & mashed slightly | 2 (15 oz) cans | Or cook from dry |
| Baby spinach | 5 cups | Or frozen spinach (thawed & drained) |
| Crushed tomatoes | 2 cups | Or marinara sauce of choice |
| Tomato paste | 1 Tbsp | Adds richness |
| Dried oregano & basil | 1 tsp each | Use Italian seasoning blend if preferred |
| Red pepper flakes | ¼ tsp | Optional for heat |
| Salt & pepper | To taste | Adjust at the end |
For the Cashew Cream:
| Ingredient | Amount | Notes |
|---|---|---|
| Raw cashews (soaked 4+ hours) | 1 cup | Or boil for 10 minutes to soften |
| Water | ¾ cup | Adjust for thickness |
| Lemon juice | 2 Tbsp | Adds brightness |
| Nutritional yeast | 2 Tbsp | Adds cheesy, savory flavor |
| Garlic powder | ½ tsp | Optional, for depth |
| Salt | ½ tsp | To taste |
For Assembly:
| Ingredient | Amount | Notes |
|---|---|---|
| Lasagna noodles | 9–12 | Use oven-ready or boil first |
| Fresh basil (optional) | For garnish | Adds freshness |
How to Make Chickpea & Spinach Lasagna
Step 1: Make the Cashew Cream
Blend soaked cashews, water, lemon juice, nutritional yeast, garlic powder, and salt until very smooth and creamy. Set aside.
Step 2: Prepare the Filling
In a skillet over medium heat, sauté garlic in olive oil for 1 minute. Add mashed chickpeas, spinach, crushed tomatoes, tomato paste, herbs, and red pepper flakes. Simmer for 8–10 minutes until thickened. Season with salt and pepper.
Step 3: Preheat and Layer
Preheat oven to 375°F (190°C). In a 9×13 baking dish, spread a thin layer of sauce. Layer noodles, chickpea-spinach mixture, cashew cream, and repeat until all ingredients are used. Finish with a layer of noodles, remaining sauce, and a swirl of cashew cream on top.
Step 4: Bake
Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes. Let rest for 10 minutes before slicing.
Step 5: Serve
Slice and serve warm, topped with fresh basil, black pepper, or extra cashew drizzle.
Nutrition Snapshot (Per Serving – serves 6)
| Metric | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 17 g |
| Carbohydrates | 46 g |
| Fiber | 9 g |
| Fat | 18 g |
| Sodium | ~640 mg |
Loaded with fiber, plant protein, calcium, and iron—this lasagna is a comfort dish that nourishes.
Storage & Meal Prep Tips
Refrigerator
Store in a sealed container for up to 4 days. Reheat in the oven or microwave.
Freezer
Freeze whole or sliced, tightly wrapped, for up to 2 months. Reheat directly from frozen or thaw overnight.
Make-Ahead Tip
Assemble lasagna in advance and refrigerate up to 24 hours before baking.
Variations & Add-Ins
Mushroom Boost
Add sautéed mushrooms to the chickpea-spinach mix for extra umami.
White Sauce Version
Use all cashew cream layers instead of tomato sauce for a creamy twist.
Roasted Veggies
Layer in roasted zucchini, eggplant, or bell peppers for variety.
Nut-Free Cream
Substitute cashews with silken tofu or sunflower seeds.
Spicy Kick
Add chipotle powder or cayenne to the filling.
Frequently Asked Questions
Can I use no-boil noodles?
Yes! Just ensure your filling has enough moisture to soften them during baking.
Can I use store-bought vegan ricotta?
Definitely. It makes a great alternative or addition to the cashew cream.
What if I don’t have a blender?
Use store-bought vegan cream cheese or skip the creamy layers—add more tomato sauce instead.
Is this gluten-free?
Use gluten-free lasagna noodles to make this dish entirely GF.
Can I use frozen spinach?
Yes—thaw and squeeze out excess moisture before adding to the filling.
Serving Suggestions
- Serve with garlic bread or toasted sourdough
- Pair with a simple side salad or massaged kale
- Top with vegan parmesan or a drizzle of chili oil
- Add lemon zest or fresh basil for brightness
- Enjoy with a glass of red wine or sparkling water
Share the Layers of Love
Make this Chickpea & Spinach Lasagna, capture your stacked, golden-edged masterpiece, and tag @YourFoodBlog using #LayeredWithLove. We share community creations every week!
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