Lamb and  Aubergine Lasagna

This wholesome family dish recipe is gluten and dairy free and easy to prepare. In addition, it is rich in nutrients such as B12, selenium, iron, protein, zinc, magnesium, fiber, B1, B6, copper and manganese. Try it with a side dish of minty peas (see other recipes).

This recipe takes about 30 minutes to prepare and 40 minutes to bake, makes 6 servings.


  • 2 spoons of coconut oil
  • 2 red onions sliced
  • 3 cloves of garlic
  • 2 organic carrots, peeled and sliced
  • 2 stalks of organic celery, washed and sliced
  • 200 grams of boiled lentils (ideally soak for 8 hours, wash and boil for 20 minutes), but can use packaged ready to eat lentils too
  • 3 medium aubergines, washed, sliced and lightly salted
  • 400 grams of organic lamb mince ( I like Daylesford Organic)
  • 1 400 g can of tomatoes
  • 1 tea spoon Thyme
  • 1 tea spoon Oregano
  • 2 teaspoons of dried chillies
  • 2 teaspoons of cayenne pepper
  • Salt and pepper to taste
  • 20 grams chopped parsley
For the cashew cream:
  • 250 grams of cashew nuts soaked in 350 g warm water for 20 minutes
  • 2 tablespoons of nutritional yeast
  • 1 teaspoon of nutmeg
  • Salt and pepper to taste


In a heated dry pan toast all the aubergine slices (1-2 minutes per side) and leave to the side. For the cashew cream blend the cashews in the water they were soaking and the rest of the cashew cream ingredients and leave to the side.

Fry the onions in the coconut oil for 5 minutes and then add the garlic and all the spices plus salt and pepper. Sautee for another ¾ minutes and add the celery and carrots. Cook for another ¾ minutes before adding the lamb (mix and break into smaller bits). Then add the lentils. Cook for 8-10 minutes and add the tomatoes. Cook for another 15-20 minutes, whilst mixing regularly. Once the mix is ready leave it to cook slightly.

In an oven proof dish layer the aubergines, then spoon some of the lamb and lentil sauce, then layer again and spoon the sauce, finally layer the aubergines ( for the third time) and pour the cashew cream, which should have the consistency of a thick sauce. Bake for 40 minutes at 170 degrees. It is good to put a sheet of baking paper underneath in case the dish bubbles over. Once cooled garnish with chopped parsley and enjoy!