Mother by Nature Blog

Crunchy Mama Vegan Lasagne

September 21, 2016
vegan, dairy and gluten free lasagne

Crunchy Mama Vegan Lasagne

Yesterday I posted a picture on my Instagram page of a vegan lasagne I kind of made up on the spot – it was so healthy and delicious! 

Since then I’ve had so many requests asking for the recipe so I decided to write it down so I can share it with you all.

Quite a few years ago, I was a vegetarian/ wannabe vegan (wannabe simply because non-dairy cheeses back then were unheard of) so I am very familiar with the ‘crunchy’ lifestyle. People immediately tend to think of ‘rabbit food’ but in actual fact I found it made me a more adventurous budding young cook and I surprised my family quite a few times with divine earthy vegetable creations.

These days I am slowly embracing the lifestyle again but more towards a pescatarian diet. I want my children to have the healthiest possible start to life and for me that begins with proper nutrition. At the supermarket I spend 3/4 of the weekly shop on fresh fruit and veg alone, and it raises a lot of eyebrows at the checkout. “Wow, that’s a lot of fruit and vegetables!” Is that really so strange?  Yes, I agree it can be expensive to buy healthy food but that is a small sacrifice I’m willing to make…it’s called priorities.

For this meal I partially made it in my thermomix, I really love not having to chop up anything anymore, it’s such a time saver!

If you don’t have a Thermomix you are going to have to cut the vegetables by hand. You can also use the same béchamel sauce recipe but you will have to make it in a saucepan the old fashioned way.

Basically you can put whatever you like or have to use up including left over roast vegetables which would make such a great flavour.

So here’s what I did, I hope you love it too!


10 cloves garlic

1 brown onion

2 carrots

splash of olive oil

1 red capsicum

2 zucchinis

1/2 cauliflower

1 broccoli

5 flat mushrooms

690g  tomato passata

vegetable stock paste, salt and pepper to taste

2 eggplants

40g dairy free butter, I used the brand ‘nuttelex’ with coconut oil

40g plain flour, gluten free

500g coconut milk

25g bio cheese or any dairy free cheese

salt and pepper to taste

fresh parsley

4 bean mix, or what ever else you have in the fridge that you need to use up

25g bio cheese, extra


Chop garlic, onion and carrot on speed 4 until roughy diced  into 1-2 cm pieces. Heat oil in a large frypan then add garlic mix and gently fry until soft and golden. Using the same speed chop the capsicum, zucchinis, cauliflower, broccoli and mushrooms and add to fry pan. Cook until all vegetables are softened then season to taste. Turn down the heat, add the tomato sauce and simmer for 15 mins. Turn off the heat and set aside.

Make the béchamel sauce in the thermomix (without washing the bowl after chopping the vegetables) following the recipe on the B/C chip except I used coconut milk instead of dairy. I also added 25g of bio cheese to make it extra tasty.

Making cheese sauce in the thermomix is so easy and I love how it comes out perfect and silky smooth each and every time….no more floury lumps!

Once the béchamel is done it is time to assemble.

Thinly slice the eggplants and then line them on the bottom of a large lasagne tray. This recipe made heaps so make sure your dish has high sides so it won’t spill over when cooking. I actually put a large tray underneath because of this very reason. Oops!

vegan diary gluten free lasagne

Layering process…

Above you can see my layers: eggplant, vegetable mix, 4 bean mix, cheese sauce, and fresh parsley.  Just repeat the layers again until all ingredients are used. Grate the remaining cheese and sprinkle over the top.

I slowly baked mine at 150 for about 3 hours to release all the flavours but because there is no pasta sheets to cook there’s no need to really.

Remove from the oven and let it sit for about 10 minutes. Carefully slice each piece using sharp knife and then use a spatula to support the bottom as you lift each amazing piece out.

Serve with a salad or hide in the pantry and eat the whole thing by itself. Either way it’s delicious!

Ps. My hubby and children loved it so that’s a win for me.

Jolie x

Edit: I made the béchamel sauce again today in two seperate experiments. First using coconut flour. FAIL. Secondly replacing the ‘butter’ with coconut oil. PERFECT!

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  • Reply aspiringvegan September 22, 2016 at 3:31 am

    I love this recipe but I don’t own a thermamix and wanted to know how you make the bechamel sauce.. What do you mean by recipe BC chip?

    • Reply Mother By Nature September 22, 2016 at 4:56 am

      Hi there! Thanks for your comment aspiring vegan. The B/C means ‘basic cookbook’ which comes with the thermomix. I have included the ingredients needed to make the béchamel sauce but you will have to make it the old fashioned way. Have you made a basic cheese sauce before? From memory you melt the ‘butter’ in a saucepan then slowly sift in the flour. Gradually add the ‘milk’ stirring all the time until it thickens and there is no lumps. Add the ‘cheese’ and season to taste. Good luck and let me know if you need any more help xxx

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