Zucchini and Chickpea Veggie-Loaded Lasagna

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

Layers of tender zucchini slices and a rich chickpea-tomato sauce combine in this veggie-packed lasagna that hides nutritious ingredients in every bite. This italian-inspired pasta (vegetarian) ready in about 80 minutes pairs drained and rinsed canned chickpeas, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium, sliced lengthwise into 1/8 inch ribbons zucchini
• 15 oz, drained and rinsed canned chickpeas
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 4 minced garlic cloves
• 28 oz can crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 9 no-boil sheets lasagna noodles

Instructions

1. Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a large pan over medium heat. Add 1 diced yellow onion and sauté for 5 minutes until softened. Add 4 minced garlic cloves and cook for 30 seconds until fragrant.
2. Step 2: Add 15 oz drained canned chickpeas and 28 oz crushed tomatoes to the pan with 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 15 minutes, mashing some chickpeas with the back of a spoon for texture.
3. Step 3: In a 9x13 inch baking dish, spread a thin layer of the chickpea-tomato sauce. Layer 3 no-boil lasagna noodles over the sauce.
4. Step 4: Spread half of the ricotta cheese (1/2 cup) evenly over the noodles, then layer 1/3 of the zucchini ribbons on top. Spoon 1/3 of the chickpea sauce over zucchini and sprinkle with 1/2 cup shredded mozzarella.
5. Step 5: Repeat the layering: 3 noodles, 1/2 cup ricotta, 1/3 zucchini, 1/3 sauce, 1/2 cup mozzarella.
6. Step 6: Top with the last 3 noodles, remaining sauce, 1/2 cup mozzarella, and 1/4 cup grated Parmesan cheese.
7. Step 7: Cover with foil and bake for 40 minutes. Remove foil and bake 10 more minutes until cheese is bubbly and golden.
8. Step 8: Let the lasagna rest 10 minutes before slicing and serving.