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How to make Ulu Hye's

Vegan Mexican Lasagna

We’re so excited to share this vegan Mexican lasagna recipe with you as it’s a family favourite and our go-to for Sunday lunch. A fun and spicy twist on traditional lasagna, this is a dairy-free dish that’s full of the good stuff. Featuring our Co-Founder Heidi’s famous béchamel sauce using our Nut Mylk Base, this is a healthy and heartwarming meal that’s both simple and satisfying.



  • 1 can black beans
  • 1 can kidney beans
  • 1 can tomato pulpa
  • 300g passata sauce
  • 1 onion
  • 2 garlic cloves
  • 1 tsp coriander ground
  • 1 tsp ground cumin
  • 2 tsp smoked paprika
  • 1/2-1 tsp chilli flakes (adjust according to your preferred heat)
  • Salt and pepper to taste

Bechamel Sauce

  • 2 tbsp nuttelex
  • 1/4 cup plain flour
  • 2 1/2 cups Nut Mylk Base milk
  • Pinch of cayenne pepper
  • Pinch of salt

Lasagna Sheets

  • Grated vegan cheese
  • Avocado
  • Coriander
  • Olive oil



Preheat oven to 180°C

To make the filling

Dice the onion and garlic, and sauté for a few minutes with a good dollop of olive oil. Add in spices and sauté for a minute, then add in remaining ingredients and simmer for 20 minutes. Then with a potato masher, mash the beans so there's a good texture of whole beans and mashed beans. Season with salt and pepper.

To make the bechamel sauce

Melt the butter in a pot, then add in the flour and mix to make a wet paste. Add in 1/2 cup milk and whisk to remove lumps. Pour in remaining 2 cups of milk and simmer, stirring occasionally until it thickens up. Add cayenne pepper and salt, then remove from heat.

To assemble the lasagna

Add in a scoop of the filling on the bottom of a casserole dish to prevent the lasagna from sticking. Add layers of pasta, filling and bechamel sauce until all used up. Top with cheese and cover with foil, then place in pre-heated oven for 35 minutes. Remove the foil and cook for a further 10 minutes. Serve with additional toppings of choice like avocado and coriander.

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