Using a food processor, coarsely chop the lentils and chickpeas until crumbled like a meaty texture.
Saute the onion in broth or oil until softened.
Add garlic and saute 1-2 minutes.
Add chopped beans and saute 3-4 minutes until slightly browning.
Add in the tomatoes, spices and salt (or 3 cups store bought sauce) and mix well. Put on low to heat while you cook the pasta.
Cook the pasta according to package directions, but 2-3 minutes under cooked for softer texture or half cooked for more al dente.
Drain, reserving the needed pasta water, and rinse with cold water to stop cooking. Put back into the pot.
Add ½ cup of the ricotta, 1 cup of the sauce mixture and the the reserved pasta water into the pot with the pasta and mix well.
Add half of the pasta mixture to the bottom of a square baking dish.
Top with spoonfuls of the leftover ricotta.
Top with half of the leftover sauce.
Add the rest of the noodles.
Top with the rest of the sauce.
Sprinkle the parmesan (or other cheese) over the top.
Bake for about 20 minutes until just browning on top.
Serve and enjoy!
Instead of the tomatoes, salt and spices you can use 3 cups store bought pasta sauce. You’ll still make the “meaty” part but just dump the pasta sauce in where the directions say to put in the crushed tomatoes and spices.
You can also add a layer of shredded cheese (vegan to keep it vegan) along with the ricotta. Use between 2-4 cups depending on preference.
If you forget to save pasta water, just use broth.