Brunch Lasagne Recipe

I am a little lazy sometimes, and sometimes I want a cooked savoury breakfast that requires very little effort. So I sat down and brainstormed all the delicious bits that go into my favourite breakfasts, baked beans, potato and greens! A little bit of effort in the evening before, pop it in the slow cooker and wake up to the delicious smells wafting out of the kitchen (the best alarm clock EVER!). Enjoy!



  • ~6 med. 600g Potato, thinly sliced or grated 

  • ~2 sm. 300g Sweet Potato 

  • 1 med. 100g Onions 

  • 3 Tbsp Olive oil 

  • ½ tsp Salt 

  • ¼ tsp Pepper 

  • 1 Tbsp Italian herbs (basil, oregano, thyme) 

  • ¼ Cup Nutritional yeast 

  • ¼ Cup Non-dairy milk 

  • 2 Tbsp Tapioca flour 

  • 4 Lg. 200g Mushrooms, mixed varieties is nice 

  • 3 med. 300g Zucchini 

  • 1 tin Organic baked beans, tomato base 

Serve with any of the following, 

  • Fresh spinach, or greens 

  • Tomato +/or Cucumber, sliced 

  • Avocado +/or Sprouts 

  • Scrambled tofu (see recipe: Scrambo

  • Toast 


  1. These quantities are designed to fit in a 3L slow cooker to feed ~4. If you wish to use a 6L slow cooker, double these quantities and freeze extras. 

  2. If you have a food processor with slicing blades, it will help you punch this recipe out in under 10 minutes. Otherwise, a mandolin works very well here. Slicing by hand is still an option but will likely double the time. 

  3. Wash, peel-as-needed, and slice the potato, sweet potato and onion on the thinnest slice setting (or as best as you can by hand). 

  4. In a big mixing bowl, add these slices with the oil, S&P, herbs, nutritional yeast, and flour. Toss to coat the slices as evenly as possible. Set aside. 

  5. Slice the mushrooms and zucchini thinly as well. 

  6. Into your slow cooker crock, drizzle some olive oil to lightly coat the bottom and lower half of the side walls. 

  7. Spoon in approx. ⅓ of the potato mixture and form a rough 'layer'. 

  8. Roughly lay in the mushroom slices (it doesn't need to be perfect) and zucchini. 

  9. Add one more 'layer' of ⅓ of the potato mixture. 

  10. Add the tin of baked beans, sauce and all, evenly over. 

  11. Finish with the final ⅓ of potatoes. 

  12. Put the lid on and turn the slow cooker onto LOW for 7hrs. (ie. turn it on just before you go to bed). It can get pushed to 8hrs if there is no automatic shut off, but no longer. 

  13. It can be quite liquidy if not allowed to sit and ''mellow", (heat off), for up to 2hrs before serving. 

  14. Serve with your favourite selection of other fresh foods and enjoy! 


Listen up hubbies! This one was designed for you ...instead of giving flowers, try rewarding your loved ones with breakfast in bed! This recipe is fool-proof and can whipped up in under 15 minutes with the right equipment or a little practice. Then you wake up to breakfast being ready and the house smelling amazing - not to mention a happy wife and happy life.

If you do not wish this meal to be plant-based, you could add some grated cheese on top; scramble 4 eggs into the potato mixture; add a thin layer of ham or other meat of choice to the bottom; or serve with these types of additions alongside the lasagne, so your guests have the option to choose.