Savoury Carrot Crumble Lasagne (vegan)

This is by far the strangest lasagne I have ever made. It’s like a crumble and a lasagne made a love child – apparently you can’t trust those two together. Strange as it may be, it tastes great and I can’t wait until I have the time to make it again! I actually had a totally different dish in mind, but when I went to the supermarket they had pretty much none of the ingredients I needed. Instead of running to the next supermarket, I figured this would be a good test for my creativity. I like a bit of a challenge 🙂

I made three different layers for this lasagne. I didn’t want a tomato-based sauce because my sister can’t have them, so I used carrot purée as a base instead for the first one. This layer has plenty of textures and flavours thanks to the sweet potato, spring onions, peas and cashew pieces. I really like having a creamy sauce in lasagne, so I also made a luscious mushroom-cashew cream sauce. I could have just gone with a cashew based béchamel sauce but I wanted to stretch my cream sauce a bit further (nuts are expensive here!) AND add some more flavour and nutrients to it. Because I haven’t found a nice vegan cheese yet, I made a nut-based crumble to top the whole thing. Of course you can always just sprinkle some cheese on it instead if you want 😉

What is your favorite lasagne?

Ingredients (4 big portions):

Carrot Sauce

  • 4 big carrots, boiled and puréed (you can also use pumpkin)
  • 1.5 cup of the carrot cooking water (or simply filtered water)
  • A glug of olive oil (any vegetable cooking oil will do)
  • 1 medium sized sweet potato, chopped very finely
  • 4 big spring onions, cut into rings (or 1 smallish leek)
  • 1 cup of frozen peas (fresh also works)
  • 100 grams (about 2/3 cup) of raw cashew pieces
  • 1 cube of vegetable stock
  • 1 teaspoon of marjoram (thyme would work too, but you will probably have to use less)
  • 1/2 tablespoon of white wine vinegar (don’t omit, this is needed to balance out the sweetness a little)
  • 1/2 tablespoon of white miso paste (don’t omit, miso boosts the umami content in this sauce!)
  • Black pepper and salt, to taste
  • Optional (I used both):
    • 1 tablespoon of vodka
    • 1/8 teaspoon of curry powder

Mushroom-Cashew Cream Sauce

  • A glug of olive oil (or any other vegetable cooking oil)
  • 3 medium sized cloves of garlic, sliced
  • 4 cups of frozen sliced mushrooms (fresh works too)
  • 1/2 tablespoon of balsamic vinegar (don’t omit, this brings extra umami to the sauce!)
  • 1 cup of thick cashew cream
  • Black pepper and salt, to taste


  • 125 grams (or a bit under a cup) of salted and roasted macadamia nuts (pistachio nuts should work too)
  • 100 grams (about 2/3 cup) of raw cashew pieces
  • Optional (I used both, only use if you like the flavour of these because the crumble will taste like it!):
    • 8 green pitted olives
    • 1 tablespoon of white miso paste

+ 4.5 large fresh lasagna sheets, to assemble the lasagne.


Carrot Sauce

  • Heat up the olive oil in a medium-sized non stick pot over medium heat and fry the sweet potato in it until slightly browned.
  • Add the spring onions and cook until softened, then add the peas and cook until defrosted.
  • Add the cashew pieces, puréed carrots, water, stock cube, marjoram and curry powder, bring to a simmer and let cook until the sweet potato pieces in the sauce are soft.
  • Add the white wine vinegar and vodka and cook until the sauce has a thick consistency. You add these ingredients later to the sauce because otherwise they make it difficult for the veggies to soften. The sauce needs to be thick so that the lasagne doesn’t fall apart when portioning.
  • Add the miso paste, pepper and salt. You add these last so you are in control of the seasoning.

Mushroom-Cashew Cream Sauce

  • Heat up the olive oil in a small or medium pot over medium heat and fry the garlic in it until golden.
  • Add the mushrooms and cook until done.
  • Add the balsamic vinegar, cashew cream, pepper and salt and cook until the sauce is nice and thick.
  • Blend the sauce until smooth. You can also use a stick blender or food processor for this.


Blend macadamia nuts, cashew pieces, olives and miso paste until it has a crumble-like consistency.


  • Preheat the oven at 180°.
  • You’ll need a deep baking pan of 20 by 25 cm. Start with a layer of carrot sauce, then cover with a whole sheet of lasagna. Cover the other bit with 1/2 lasagna sheet, making sure that the sheets overlap each other. Cover the pasta with the cream sauce.
  • Repeat twice, alternating layers of carrot sauce, lasagna and cream sauce.
  • Top with the crumble and bake the lasagne in a 180° oven for about 20 min. or until the nuts are browned and the pasta is cooked. You can test if the pasta is cooked by cutting into the lasagne, if there’s not much resistance the lasagne is ready.

Storage and tip of the day:

You can keep the lasagne in the fridge for 3-5 days and in the freezer for 2-3 months.

If you want a gluten free dish, you can use bean curd sheets instead of pasta sheets. I recently discovered these little gems and will be coming up with some recipes featuring them soon! 🙂

6 thoughts on “Savoury Carrot Crumble Lasagne (vegan)

    1. Thanks, what a lovely comment! You should definitely try it, it takes a while to make because of the three layers but it’s so worth it 🙂 And like I said, it’s very filling which means a little goes a long way 😉 Let us know how it went, it would be awesome to see how it turned out for you!

      Liked by 1 person

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