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Vegetarian Moroccan Spinach Lasagna
Earthy cumin and smoked paprika completely transform this classic baked pasta into something extraordinary. You'll layer whole wheat noodles with a rich spinach ricotta blend and a hearty chickpea marinara that bubbles away until golden and crisp on top. It's a brilliant mashup of Italian comfort and warm North African spices that delivers plenty of plant-based protein. You won't even miss the meat in this deeply savory, vegetable-packed dinner.
Ingredients
- 9 uncooked whole wheat lasagna noodles
- 2 tablespoons olive oil
- 1 can (15 oz) chickpeas, drained, rinsed
- 1 teaspoon ground cumin
- ¾ teaspoon paprika
- ¼ teaspoon ground red pepper (cayenne)
- 1 medium onion, chopped (½ cup)
- 2 cloves garlic, finely chopped
- 1 jar (25 oz) marinara sauce
- 1½ cups shredded carrots (2 medium)
- 1 container (15 oz) fat-free ricotta cheese
- 1 bag (1 lb) frozen cut leaf spinach, thawed, squeezed to drain
- 2 cups shredded mozzarella cheese (8 oz)
Instructions
- 1Warm the olive oil in a 12-inch nonstick skillet over medium heat. Add the drained chickpeas, cumin, paprika, and cayenne pepper, cooking for 5 minutes while stirring occasionally. Toasting the spices in the oil first helps bloom their full flavor.
- 2Stir the chopped onion and garlic into the skillet. Cook for about 3 minutes until the vegetables soften. Pour in the marinara sauce and shredded carrots, bring the mixture to a boil, and then remove the pan from the heat.
- 3Combine the fat-free ricotta cheese and drained spinach in a medium bowl. Spread roughly a half cup of the warm marinara mixture across the bottom of a 13x9-inch baking dish.
- 4Arrange 3 whole wheat noodles over the sauce. Cover the noodles with 1 and a half cups of the marinara mixture, half of the ricotta and spinach blend, and three-quarters of a cup of mozzarella cheese. Repeat this exact layering process one more time.
- 5Finish the assembly by adding the final 3 noodles, the last of the sauce mixture, and the remaining mozzarella cheese on top.
- 6Cover the baking dish and bake for 35 minutes. Remove the cover and continue baking for another 10 to 15 minutes until the cheese is melted and bubbly. Let the lasagna rest for 5 minutes before slicing so the layers can set and won't slide apart on the plate.
Notes
- Prep: Make sure to squeeze as much water out of the thawed spinach as possible so your lasagna doesn't turn out watery.
- Make ahead: You can assemble the entire lasagna a day in advance. Keep it covered in the fridge and add 10 to 15 minutes to the covered baking time.
- Serving: Pair this hearty baked pasta with a simple green salad dressed in light balsamic vinaigrette and a slice of crusty baguette.