• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

From: https://www.youtube.com/watch?v=ogj9nW8wdXY

• Ingredients
• 1 1/2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 medium or large carrots, finely diced
• 6 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup “lite” or reduced-fat coconut milk
• 1 (15-ounce) can of chickpeas (or 1 1/2 - 2 cups cooked chickpeas)
• 8 pieces lasagna noodles (6 ounces), broken into small pieces
• 1 1/2 teaspoons kosher salt
• Freshly cracked black pepper to taste
• 2 tablespoons nutritional yeast
• Bouquet garni: 2 bay leaves + a few sprigs each of flat-leaf parsley, oregano, and thyme, tied tightly together with kitchen twine
• 1 (15-ounce) can pumpkin puree (not pumpkin pie)
• 1/2 cup tomato sauce
• Vegan ricotta cheese (recipe variation 1 can be found here; recipe variation 2 can be found here).

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