Do you wish to prepare tasty dishes without breaking the bank or compromising flavors? You won’t believe how easy it is to cook your favorite dishes using beloved ingredients from your pantry, especially when you organize the latter from time to time and when you plan a consistent and budget-friendly meal calendar for several weeks!
To prepare the red sauce:
2 cans of California Garden Chickpeas, drained
400 grams of Tomatoes, peeled
2 bunches of Fresh basil, chopped
1 teaspoon of Olive oil
¼ teaspoon of Oregano
1 teaspoon of Sugar
1 teaspoon of Paprika
½ teaspoon of Salt
To prepare Béchamel sauce:
¼ cup of Flour
1/3 cup of Unsalted butter
1¾ cups of Milk
¼ teaspoon of Black pepper
To prepare lasagna:
10 Uncooked lasagna sheets
¾ cup Mozzarella cheese, grated
1 sprig of Fresh basil, to garnish
To prepare the red sauce: In a blender, combine tomatoes and basil. Process until smooth.
In a pot over medium heat, heat olive oil and add oregano. Cook for 30 seconds. Stir in tomatoes mixture, chickpeas, sugar, paprika and salt. Bring to a boil then simmer until the sauce thickens.
To prepare the béchamel sauce: in a pot, melt butter then add flour and mix until combined. Gradually add milk and whisk until sauce thickens. Season with salt and black pepper.
To assemble lasagna: Boil water in a pot over medium heat. Add lasagna sheets and cook for 30-60 seconds. Drain and transfer to a plate.
Spread few tablespoons of the chickpeas mixture in the bottom of the baking dish. Add a layer of lasagna sheets. Top with few tablespoons of chickpeas mixture followed by a layer of béchamel. Repeat until the quantities are finished.
Sprinkle the top with grated Mozzarella. Bake in a preheated oven at 180⁰C for 30-35 minutes until the top is golden.
Garnish with basil leaves and serve.