Thursday, July 23, 2015

Chickpea lasagna

Our friend Donna sent us this recipe for a Chickpea lasagna We liked the idea of having beans in our living lasagna because we are increasing our fiber intake. We added a zucchini to the cheeze, again adding fiber and reducing fat.
Thanks Donna, he LOVED IT and of course ate half the pan!!!

We have placed our changes in bold italic and, more or less, doubled the original recipe to freeze one

Cheeze Ingredients:
  1. 1 (15 ounce) can chickpeas, drained
  2. 1 1/2 cup raw cashews (we used a 1/2 cup each of raw pine nuts, raw macadamia and raw cashews plus 1 TBS of nutritional yeast)
  3. 2 cloves garlic 
  4. 3 table spoon apple cider vinegar
  5. 1 teaspoon garlic (we used onion powder instead)
  6. 1 teaspoon pepper
  7. 1/2 cup water (we omitted  the oil)
  8. 1 zucchini

  1. 4 large zucchinis, peeled into long thin strips
  2. 2 tomatoes, sliced thin
  3. 2 cup fresh basil, chopped in the food processor
  4. (we added half the marinaded mushrooms, coconut amino and olive oil)
  5. (we added 32 oz of the living lasagna tomato sauce. We double the marinara recipe and divide in thirds and freeze 2 quarts) 
  6. lots of grape tomatoes to top
  1. Make cashew ricotta in a high speed blender by blending chickpeas, zucchini, nuts, garlic, olive oil, vinegar, salt, and pepper. 
  2. Drizzle a little marinara sauce in the bottom of 2 9'x6' Pyrex pan. Place a layer of zucchini slices on top. Spread 1/6 of the cashew ricotta, top with a layer of tomato slices, mushrooms, marinara sauce and fresh chopped basil, then repeat twice, finishing with a final layer of zucchini on top. Refrigerate for 2­4 hours (up to overnight). Top with cherry tomatoes.
  3. We made 2 and froze one
The original recipe serves 6 (but in reality it would probably be 4)
Nutritional information for 1/6:      Nutritional information for 1/4
calories: 350.1                                 calories:525.1   
fat: 24.7 g                                        fat: 37.0 g
carbs: 29.2 g                                    carbs: 43.9 g
fiber: 5.3 g                                       fiber: 7.9 g
protein: 7.8 g                                   protein: 11.7 g

Here are the nutritional information for our version (1/4 of one of the 2 pans)
calories: 3637
fat: 23.6 g
carbs: 35.7 g
fiber: 8.8 g
protein: 10.3 g

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