Aubergine Lasagne

Prep 45 mins

Cooking 40 mins

Serves 5 - 6

Taking a classic Italian dish and giving it a healthy twist. This aubergine lasagne, is generously seasoned with Natural’s Pizza Pasta Seasoning and filled with a delicious, juicy meat sauce. That is then coated with a creamy cauliflower white sauce, to help keep the calories in check. This lasagne can easily be veganified for people who follow a vegan diet. A quick, easy and delicious lasagne that the whole family will love. Don’t believe us, just try it!

What you will need

  • Aubergine
  • 4 medium aubergine, sliced lengthwise
  • 2 Tbsp olive oil
  • Natural Pizza Pasta Seasoning
  • Meat sauce
  • 1 onion, roughly chopped
  • Natural Everyday Seasoning
  • 500g ground beef or dark soya mince
  • 1x400g tin chopped tomatoes
  • 1Tbsp sweetener of choice
  • Cauliflower sauce
  • 1 medium head cauliflower, cut into small pieces
  • 1 vegetable stock cube
  • 1Tbsp butter
  • ¼ onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1Tbsp corn flour
  • 1 cup / 250ml milk
  • Naturals Himalayan Pink Salt
  • Naturals Ground White Pepper
  • For the topping:
  • 50g parmesan or mozzarella, grated / or vegan cheese


Start off by preheating the oven to 200°C. Lightly grease 4 baking trays. Then, layout aubergine slices out onto the prepared baking trays into a single layer. Drizzle with olive oil and generously season with Naturals Pizza Pasta Seasoning. Roast for 15-20 minutes until tender and make sure to turn halfway through.

Meanwhile, in a medium pot over a medium heat, add in the onion, a generous amount of Naturals Everyday Seasoning and a splash of water. Cook the onion until its translucent. To that, add in mince - use a spoon to break the meat into small pieces. Cook this for 10 minutes, while continuously stirring. Pour in chopped tomatoes and sweetener, stir well, then lower the heat and allow to simmer for 15 minutes or until the liquid has reduced.

Place the cauliflower pieces and stock cube in a seperate pot and pour enough water to boil the cauliflower. Cook the cauliflower until its tender and do make sure not to strain out the any excess liquid, as it will be used to thin out the sauce.   

In a blender combine the cooked cauliflower and the remaining ingredients for the sauce. Blend this until its smooth and creamy.  Pour back into the pot used to boil the cauliflower and cook the sauce over a low heat for 5-10 minutes, until the corn flour is cooked through.

Now its time to assemble. To do this, get a deep pan and spread out a thin layer of cauliflower sauce in the bottom of the pan. Place the aubergine slices to cover the base and spread with meat sauce. Then repeat layering until the pan is filled to the top. The last layer on top should be the cauliflower sauce. Top the lasagne with the grated cheese and bake at 190°C for 20-25 minutes. Serve hot and enjoy.


Recipe & photography by food stylist and blogger of everything wholesome & tasty, Yena Mgobhozi: