A healthy twist on a family favourite.  Swap out the pasta sheets for pumpkin or skinned eggplant and we’re making this always-leaves-me-bloated-but-so-delicious dish a little closer to being able to be digested properly in the gut.


For meat filling

  • Organic mince (or lentil mix for vegetarians)
  • Organic diced tomatoes, 400g
  • Diced brown onion or spring onions (or both!)
  • 1 carrot, grated
  • 1 zucchini, grated
  • handful of green beans, stemmed and diced
  • 2 cups mushrooms, sliced and diced
  • Splash of tamari sauce
  • 3 cloves of garlic
  • Small knob of ginger, grated
  • Tsp turmeric powder, or freshly grated

For white sauce

  • 2 cups lactose-free milk or nut milk
  • 50g organic butter
  • ¼ cup gluten-free all-purpose flour or almond meal


  • 1 large eggplant, skinned and sliced (slices should be only ½ cm in thickness)
  • OR skinned and sliced pumpkin


  1. On high-heat, add mushrooms, onion, garlic, ginger and turmeric to a coconut-oil coated frypan.  Let cook and soften for two minutes.
  2. Add organic mince to frypan, and break up finely with a wooden spoon or metal spatula.  Let cook for five minutes and start to brown, while moving around to avoid burning.  Reduce heat to medium-heat.
  3. Add additional zucchini, carrot, tamari, beans and tomatoes and let sit for a good 10 minutes.
  4. In a separate saucepan, on medium-heat, add butter and milk of choice.  When butter has melted and milk is heated, add the gluten-free all-purpose flour and stir consistently to avoid clumping.  Reduce to low-heat and remove from stovetop once combined.
  5. Remove meat mixture from heat.
  6. In a large baking dish, layer a thin layer of meat mixture, followed by a thin layer of white sauce.  Top with eggplant slices.  Repeat until mixtures have run out.  You should get 2-3 layers of eggplant in there before mixtures run low.
  7. Sprinkle cheese on top and a dash of chilli & coriander.  Cook in oven for 25 minutes or until eggplant is cooked through. 


Enjoy with fresh salad and friends or family x

RecipesEmily Banks