Courgette and Chickpea Lasagne

A really delicious vegan lasagne today.  It went so fast we struggled to get a photo!


For the filling:

1 can chickpeas, drained

2 medium courgettes

2 cloves garlic

2 tbspn nutritional yeast

half a medium onion

100g porridge oats

Whizz these together in a food processor, and cook in a pan with half a pint of veg stock, until the consistency of stuffing.

Tomato sauce:

the other half of the onion, finely chopped,

another 2 cloves of garlic (chopped)

a tin of tomatoes,

a handful of coriander leaves finely chopped.

Sweat onion and garlic until slightly coloured, add tomatoes, bring to a simmer, add coriander and blend

White sauce:

1 tbspn vegan spread,

3 tbspn plain flour,

1 lt of soya milk,

nutritional yeast to taste

Melt the spread (gently), add the flour (to make a roux) add milk slowly and add seasoning and nutritional yeast to taste


Then layer up in a ovenproof dish:

tomato sauce,




white sauce

(repeat until dish is filled)

Top with porridge oats, nutritional yeast and seasoning.

Cook in an ‘on’ oven (ours wasn’t for a while – near disaster!) about 200 degrees c for about 40min.

Chickpea Lasagne



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