There is nothing quite like sitting down in the midst of Winter with a nice glass of red and tucking into a delicious hearty Lasagne. The old Brooke (pre gluten intolerance and on a mission to put on weight days) used to, without fail, order the creamiest most glutinous Carbonara for dinner whenever it was on a menu. Lasagne, however actually was never a favourite until the new and reformed Brooke, (sans gluten) where I began experimenting with vegetables to replace pasta sheets along with dairy free sauces made from cashews. Who knew, that with such swaps, it would evoke a new appreciation for a food I would not have looked at before. Now, it’s become a weekly staple where I cook up a batch on the weekend to make a perfect, high protein, low carb option to enjoy right throughout the week.


Meat sauce

1 garlic clove

500g mince ( Beef, chicken, turkey)

2 tins of chopped tomato

1 handful of basil

Salt, and pepper to taste


1 eggplant sliced thinly into “pasta sheets”

1 sweet potato sliced length ways into “pasta sheets”

2 zucchinis sliced length ways into strips

White Sauce

1 block of silken tofu.

½ cup raw cashews (preferably soaked for half hour)

½ tsp nutmeg

1 tbs nutritional yeast flakes

1 tsp wholegrain mustard

Extra nutritional yeast to garnish


Preheat oven to 180 degrees c.

In a pan fry off 1 garlic clove, and 500g of beef (or your meat of choice) until almost cooked.

Add the tinned tomato, basil, salt and pepper and reduce heat and simmer for 1 hour or until the sauce has reduced.

Place sliced eggplant and sweet potato on a baking tray, spay a light surface of coconut or olive oil and bake for 10 minutes (eggplant) 15 minutes (sweet potato) or until golden brown and soft.

While your meat sauce is cooking and vegetable pasta is baking, it’s time to make the white sauce.

In a high-speed blender (I use a Nutribullet) add the silken tofu, cashews, nutmeg, nutritional yeast and wholegrain mustard. Pulse and blend until smooth and creamy. If you feel the mixture is too thick, add a tbs of water at a time to help blend.

Assemble the Lasagne
Grease a medium sized casserole dish with olive oil
Place a layer of sweet potato slices on the bottom, slightly overlapping edges so it covers the entire dish.
Next spoon the meat mixture, spreading to form an even layer.
Top with a layer of White Sauce
Add a layer of eggplant
Add a layer of meat
Add a layer of white sauce
Add a layer of zucchini
Repeat until you get to the top of the dish. With the final layer It’s best to finish on zucchini with white sauce on top. Sprinkle a generous amount of nutritional yeast on top and place back in the oven for 20 minutes or store in the fridge. Reheat in the oven as per needed.



Brooke Meredith

Brooke Meredith, is the passionate founder and Editor-In-Chief of A Conscious Collection Magazine. A glowing representation of wellness, and an advocate for healthy living. Brooke’s passion for health and wellbeing began following the discovery of her own intolerances and health ailments. Her house soon became a hub for recreating healthy versions of her favourite recipes, and soon her home was filled with an abundance of nourishing, nutritious whole foods. A certified Health Coach, Brooke’s passion lies with helping others become the best version of themselves and created A Conscious Collection to nurture, empower and inspire. As an Australian model, Brooke lives and breathes wellness, understanding the direct correlation between looking and feeling your best, which comes with a life in balance. When you can pry her away from working on all things ACC, you’ll find her fleeting around the globe on wellness escapes, enjoying three hour brunch dates with girlfriends and diving mouth first in to her famous healthified chocolate brownies.