Eggplant Lasagna With Cauliflower Sauce

Lasagna is the ultimate comfort food. You can still enjoy lasagna whilst avoiding grain and dairy. There are so many veggies packed into this lasagna and its bursting with flavor.



500g mince (chicken, turkey, beef, pork or lamb) or 1-2 tins lentils

1 small red onion finely diced

2 cloves garlic

2 tablespoons tomato paste

1 tin crushed tomatoes

½ cup red wine

2 teaspoons dried mixed herbs

Sea salt to taste

Large handful basil or parsley chopped


1 large eggplant

500g jap pumpkin


300g cauliflower cut into florets

1 cup coconut milk

2 tablespoons tapioca flour

1 egg

S & P


1 tablespoon hemp seeds

1 tablespoon sesame seeds


Heat oil in a large frypan, add onion and cook until soft. Add mince and garlic and cook until brown. Add tomato paste and cook for 1 minute. Add tomatoes, herbs, wine and salt. Cook for 10 minutes uncovered.

Meanwhile preheat oven to 200 degrees C. Slice eggplant and pumpkin to 1cm slices. Place on lined baking trays and cook for 20 minutes or until tender.

To make white sauce, steam cauliflower until tender. Meanwhile heat ½ cup coconut milk in small saucepan over low heat. Add tapioca to remaining coconut milk and whisk until combined. Add to saucepan and whisk until mixture thickens. Remove from heat and add egg, whisk to combine. Add milk mixture and cauliflower to a food process and blend until smooth, season with S & P.

To assemble place bolognaise on base of lasagna dish. Cover with slices of eggplant, more bolognaise, pumpkin, bolognaise and finish with the cauliflower white sauce. Sprinkle with seeds and bake in 180 degree

C oven for 30 minutes.

Serves 6

Suitable to freeze