Step 1

Preheat oven to 350 F/ 175 C

Step 2

Using a food processor, coarsely chop the lentils and chickpeas until crumbled like a meaty texture.

Step 3

Saute the onion in broth or oil until softened.

Step 4

Add garlic and saute 1-2 minutes.

Step 5

Add chopped beans and saute 3-4 minutes until slightly browning.

Step 6

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.

Step 7

Cook the pasta according to package directions, but 2-3 minutes under cooked for softer texture or half cooked for more al dente.

Step 8

Drain, reserving the needed pasta water, and rinse with cold water to stop cooking. Put back into the pot.

Step 9

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.

Step 10

Add half of the pasta mixture to the bottom of a square baking dish.

Step 11

Top with spoonfuls of the leftover ricotta.

Step 12

Top with half of the leftover sauce.

Step 13

Add the rest of the noodles.

Step 14

Top with the rest of the sauce.

Step 15

Sprinkle the parmesan (or other cheese) over the top.

Step 16

Bake for about 20 minutes until just browning on top.

Step 17

Serve and enjoy!