Black Bean and Mushroom Pancake Lasagne

This version of vegetarian lasagne made with crepes will satisfy your comfort food cravings and become one of your favourute lasagne substitute meals.

Find the recipe for crepes here.


Prep Time: 25 mins
Cook Time: 30 mins
Yields: 6


  • 1 tablespoon olive oil
  • 1 tablespoon butter, use dairy-free butter if vegan
  • 1 small white onion, finely chopped
  • 1 capsicum, chopped
  • 1 green pepper
  • 1 cup diced tomatoes
  • 4 cups sliced brown mushrooms
  • 2 cups cooked black beans
  • 1 cup loosely packed basil leaves
  • small bunch of fresh parsley, chopped
  • 3 cups tomato passata
  • 2 cups grated cheese, use dairy-free cheese if vegan
  • 10 thin crepes


  1. Heat oil in a frying pan over medium heat. Add onions and butter and cook for 5 minutes or until onions are golden brown. Add peppers, diced tomatoes and mushrooms and cook for another 10 minutes. Add black beans, basil leaves, parsley and season to taste. Cook for another 5 minutes.
  2. Preheat oven to 180°C and grease a baking dish. Spread a few tablespoons of the tomato sauce over the base of the dish. Followed by 2 crepes and bean and mushroom mixture. Repeat the layering process 4 more times, finishing with a bean and tofu layer.
  3. Cover the dish with foil and bake for 30 minutes. Remove foil and sprinkle with cheese. Return to the oven and bake for another 15 minutes or until golden brown.Leave for 20 minutes to slightly cool down in the dish before slicing and serving. Enjoy!

Nutrition Facts

Per serving: 359 KCALS | 11.1G FAT | 4.1G SAT FAT | 52G CARBS | 6.1G SUGAR | 14.1G FIBRE | 20.4G PROTEIN

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