Chickpea Polenta Lasagna with Spinach Walnut Pesto
Elevate your plant-based dining game with this Chickpea Polenta Lasagna with Spinach Walnut Pesto, a wholesome and gluten-free twist on a classic comfort dish. Layers of creamy chickpea polenta take the place of traditional pasta, creating a protein-packed base that complements the vibrant spinach walnut pesto. The pesto, blended with fresh spinach, crunchy walnuts, garlic, and a tangy touch of lemon, delivers a burst of flavor in every bite. Topped with marinara sauce and a generous sprinkle of non-dairy or traditional mozzarella, this lasagna is baked to golden perfection. Perfect for meal prep or a cozy family dinner, this recipe brings together gluten-free, dairy-free, and vegetarian elements with ease, delivering a dish that’s as nutritious as it is satisfying.
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Recipe Information
Ingredients
- 1.5 cups Chickpea flour
- 4 cups Water
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 4 cups Spinach (fresh)
- 0.5 cups Walnuts
- 2 count Garlic cloves
- 2 tablespoons Lemon juice
- 3 tablespoons Nutritional yeast
- 0.5 teaspoons Salt (for pesto)
- 0.25 cups Olive oil (for pesto)
- 1.5 cups Non-dairy mozzarella or regular mozzarella (shredded)
- 2 cups Tomato sauce
Instructions
1. In a medium saucepan, bring 4 cups of water to a boil. Gradually whisk in the chickpea flour, continuously stirring to avoid lumps.
2. Lower the heat to medium, add 1 teaspoon of salt and 2 tablespoons of olive oil, and continue stirring until the mixture thickens (about 8-10 minutes).
3. Immediately pour the chickpea polenta onto a parchment-lined baking sheet and spread it into an even layer about 1/2 inch thick. Let it cool and firm up for at least 20 minutes.
4. While the polenta is cooling, prepare the spinach walnut pesto. In a food processor, combine spinach, walnuts, garlic, lemon juice, nutritional yeast, 0.5 teaspoon of salt, and 1/4 cup of olive oil. Blend until smooth and creamy.
5. Preheat your oven to 375°F (190°C).
6. Once the polenta is firm, cut it into rectangular slices to use as 'lasagna noodles.'
7. In a lightly greased 9x13-inch baking dish, spread a thin layer of tomato sauce on the bottom.
8. Lay down a layer of chickpea polenta slices, followed by a thin layer of spinach walnut pesto, a sprinkle of shredded mozzarella, and a layer of tomato sauce. Repeat the layers until all ingredients are used, finishing with a final layer of mozzarella on top.
9. Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
10. Let the lasagna cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1168 mg | 51% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 7.4 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 739 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
