Hi, I’m Lauren. I’m a Registered Clinical Nutritionist with over 5 years of experience within the healthcare industry. I’m dedicated to helping people optimise their health, wellbeing and lives by the philosophy of treating the whole person through an evidence-based and holistic approach.

My area of speciality includes but is not limited to chronic inflammation, autoimmune, mental health and digestive disorders. In addition to my Bachelor’s degree in Health Science (Nutrition and Dietetic Medicine), I plan to further my education with a Masters of Public Health to expand my knowledge and ability to empower people to improve their health.

I live in Melbourne’s east with my partner and energetic German shepherd, where we love to cook and go for walks in nature.

Check out our full range of recipes here.

Vegetable lasagne

Preparing comforting meals that can be made in a big batch for the week ahead is my idea of self-care. A healthier and vegetarian take on a lasagne.


  • 2 zucchinis sliced
  • 1 eggplant sliced
  • 5 large mushrooms sliced
  • 500g of ricotta cheese
  • 1/2 lemon zested
  • 2 tbsp of Parmesan
  • 1/4 – 1/2 cup of shredded Mozzarella
  • Olive oil
  • Lasagne sheets


  1. For the sauce, heat a tablespoon of olive oil in a saucepan on low medium heat. Add onions and cook for 5-10 minutes. Add garlic and cook for a further minute. Add tomato paste, tomatoes, honey, salt and pepper to taste. Bring to boil and then simmer for 15 minutes, add basil. Leave to warm while you prepare the rest.
  2. Heat oven to 200 °C. Arrange eggplant, mushrooms and zucchini in a single layer on baking tray, drizzle with olive oil, salt and pepper. Roast in the oven for 15 minutes.
  3. Stir into the ricotta the lemon zest and juice, salt and pepper.
  4. Start to arrange the lasagne by adding a thin layer of tomato sauce, cover with lasagne sheets, a layer of ricotta cheese, a layer of vegetables, a layer of tomato sauce and repeat. Finish with a layer of tomato sauce followed by ricotta cheese. Sprinkle with mozzarella and Parmesan. Bake in the oven for 30 minutes or until golden and bubbling.
  5. Enjoy with a fresh green leaf salad.

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