Project Description

When you want those warm lasagna feelings without the heavy carbs!  This is my Mum’s recipe and it’s such a winner it needed to be shared.

It’s dairy free, gluten free, low carb and delicious!

It requires a little bit of preparation but it is definitely worth it!


    500g mince
    1 small onion, diced
    1 tsp garlic and herb Mingle Seasoning
    Pepper to taste
    Bay leaf
    1 tsp oil

    400 g Honest To Goodness Tomato Puree with Basil
    60 g Honest To Goodness Tomato Paste
    1/2 tsp mixed herbs
    1/2 tsp parsley
    1 garlic clove, crushed


    2 TBSP gluten free plain flour
    2 TBSP dairy free butter
    1-2 cups almond milk (any milk will work. Depending on how thick you want your sauce will depend how much milk you use)
    2 TBSP nutritional yeast
    1 tsp chives milk

  • Salt and Pepper to taste

    1 medium egg plant
    1 large zucchini

    1/2 cup gluten free breadcrumbs

  • ½ tsp. of cinnamon

  • 1 tsp. of honey

  • A dash of hot water

  • Step 1: Add the oil to a hot pan, cook the onion until just soft.

    Add mince and brown off, breaking up any lumps.

    Add the pepper, mingle seasoning and bay leaf.

    Reduce heat and add tomato/basil purée, tomato paste, garlic and herbs.

    Bring to a simmer and let cook while preparing the bechamel sauce and eggplant/zucchini.

  • Step 2: In a warm saucepan mix butter and flour together, stirring quickly allowing the flour to cook off.

    When combined slowly add the milk, stirring continuously.

    For a thinner sauce add more milk, for a thicker sauce reduce the amount you use.

    Add nutritional yeast and seasoning. Simmer whilst stirring. Set aside while preparing eggplant and zucchini.

  • Step 3: Slice your eggplant and zucchini into thin ‘lasagna style’ sheets.

    A mandoline slicer makes quick work of this, but a knife works just as well! Lightly salt.

    BBQ veggie lasagne sheets until cooked.

    You can pan fry, the BBQ just adds a great flavour. 

  • Step 4: Assembly:

    In your baking dish, start with the eggplant, then meat sauce, bechamel sauce, zucchini and repeat until all ingredients are used.

    Make sure you end up with slices of eggplant as your last layer and top with bechamel sauce, gluten free bread crumbs and a good sprinkle of nutritional yeast.
    Bake for 20 mins at 180 degree or until the top is golden brown.

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