Vegetarian 'Tuna' Lasagna

About this recipe

This Vegetarian 'Tuna' Lasagna recipe replaces tuna with a rich blend of chickpeas and spices, creating a satisfying and tasty meatless meal. Perfect for family dinners or potlucks, it's sure to impress even the most ardent lasagna fans with its flavorful and healthy ingredients.

Ingredients

• 9 lasagna noodles
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup mushrooms, sliced
• 1 can (15 ounces) diced tomatoes
• 1 can (15 ounces) tomato sauce
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (15 ounces) chickpeas, drained and mashed
• 1 tablespoon lemon juice
• 2 nori sheets, finely chopped
• 2 cups shredded mozzarella cheese
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese

Directions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Cook the lasagna noodles according to the package instructions, drain and set aside.

3. 3

   In a large skillet, heat olive oil over medium heat. Add onion and garlic, cook until softened.

4. 4

   Add bell pepper, zucchini, and mushrooms to the skillet. Cook until tender.

5. 5

   Stir in diced tomatoes, tomato sauce, basil, oregano, salt, and pepper. Simmer for 10 minutes.

6. 6

   Mix mashed chickpeas with lemon juice and nori sheets for 'tuna' variation.

7. 7

   In a greased 9x13-inch baking dish, layer vegetable mixture, noodles, chickpea mixture, ricotta, and mozzarella cheese. Repeat layers, ending with mozzarella. Sprinkle Parmesan on top.

8. 8

   Cover with foil. Bake for 25 minutes, remove foil, bake for another 10 minutes until bubbly.

9. 9

   Let cool for a few minutes before serving.