The recipe is: Dairy free 
Egg free Wheat & Gluten free
For parents who’s kids are on the soya ladder: this recipe is considered ideal for step 4 of the soya ladder (well-cooked soy protein). Please refer to my comprehensive step by step guide to introducing soya at home on my Youtube channel.
You Need:
4 tbsp olive oil
3 medium aubergine
1 large sweet potato
1 red onion
3 garlic gloves
500g lean lamb/beef mince
1 tin chopped tomatoes
1 tbsp cinnamon
1 tsp nutmeg
Nutritional yeast
Salt and pepper to taste
Béchamel:
3 tbsp gluten free flour
50g dairy free butter
500ml soya milk
3 tbsp nutritional yeast
Method:
Prepare the veggies:
Slice the aubergines and the sweet potato lengthwise
Preheat oven to 180C
Arrange the aubergine and sweet potato slices in a single layer on 2 x trays lined with baking paper.
Drizzle with olive oil and season with s&p
Roast for 20-35min turning the slices over halfway through cooking
Make the sauce:
Heat olive oil in a pot and cook the onion until softened
Add the garlic and stir -Add the minced meat until brown in colour
Add chopped tomatoes and all the wonderful spices and continue to stir
Simmer for about 10-15min
Béchamel:
Melt the dairy-free butter in a saucepan and add the gluten-free flour
Stir continuously until a paste forms
Then add the soya milk
Continue to cook for a further 2 min
Bring to boil and reduce to simmer for 5 min
Add nutritional years and season with s&t
Assemble lasagne:
Start with a layer of sweet potato and then aubergine slices
Next a layer of mince and then béchamel
Repeat this process and bake the lasagne for 45-50min at 180C
Wholesome and Tasty!