Heat oil in a large frypan over medium heat. Add onion and cook until softened.

Add mince and garlic, cooking until browned. Stir in tomato paste and cook for 1 minute.

Add crushed tomatoes, dried herbs, red wine, and sea salt. Cook uncovered for 10 minutes, stirring occasionally.

Preheat oven to 200°C. Slice eggplant and pumpkin into 1cm slices. Place on lined baking trays and roast for 20 minutes or until tender.

To make the cauliflower white sauce, steam cauliflower until tender.

In a small saucepan, heat 1/2 cup of coconut milk over low heat. In a separate bowl, whisk tapioca flour into the remaining coconut milk until smooth.

Add the tapioca mixture to the saucepan, whisking until thickened. Remove from heat and whisk in the egg.

Combine the milk mixture and steamed cauliflower in a food processor. Blend until smooth and season with salt and pepper.

Reduce oven temperature to 180°C. In a lasagna dish, layer the bolognese, eggplant slices, more bolognese, pumpkin slices, and another layer of bolognese. Finish with the cauliflower white sauce on top.

Sprinkle with hemp and sesame seeds, then bake for 30 minutes or until golden and bubbling.