Lasagne has always been a family favourite. This version is packed full of vegies, delicious for dinner and even better for lunch the next day.



  • 1 Tbs coconut oil
  • 1kg beef mince (same recipe can be used with 500g mince)
  • 1 large onion finely chopped
  • 3 cloves garlic, crushed
  • 1 can chopped tomatoes
  • 2 Tbs tomato paste
  • 1/3 cup chopped fresh oregano or 2 Tbs dried
  • 1 1/2 Tbs chopped fresh thyme or 2 tsp dried
  • 1 medium kumara finely grated
  • 1 carrot finely grated
  • 1 zucchini finely grated
  • 2 cups chopped spinach
  • 1 tsp salt 
  • 1 tsp freshly ground black pepper
  • 2 Tbs basil pesto
  • 1 eggplant finely sliced lengthwise and salted (this is the pasta substitute - works best with skin removed). Can also use finely sliced kumara.
  • Flour Free Cheese Sauce (optional)



  1. Heat oven to 180c
  2. If using Flour Free Cheese Sauce start cooking it now
  3. Slice eggplant thinly lengthwise, place slices on a sheet of baking paper and sprinkle salt on both sides.
  4. Heat coconut oil in a large, deep frying pan or pot.
  5. Add onion and garlic and cook for 2-3 mins.
  6. Add mince, chopped tomatoes, tomato paste and herbs, stir to combine, simmer while preparing vegetables.
  7. Add grated vegies and spinach, salt, pepper and pesto.
  8. Stir to combine and simmer until cooked through (approx 15mins).
  9. Add more salt and pepper to taste.


To construct:

  1. In a ceramic baking dish layer mince first, cover with a layer of eggplant, mince, eggplant, then finish with mince.
  2. Top with grated cheese and bake in oven for 30mins.
  3. Remove from oven and leave to sit for 10 mins before serving with a simple green salad.


Optional extra:

  • Add a layer of cauliflower thickened cheese sauce to one of the mince layers and to the top before sprinkling with cheese and baking.