Dairy-Free Bolognese Lasagna
Savor the rich, comforting flavors of this **Dairy-Free Bolognese Lasagna**, a true crowd-pleaser perfect for family dinners or special gatherings. This recipe reinvents the classic Italian favorite with a silky, plant-based cashew béchamel that mimics traditional creamy layers seamlessly. The hearty bolognese sauce, simmered with aromatic herbs and vegetables, creates a flavorful foundation that perfectly complements tender, no-boil lasagna noodles. Packed with wholesome ingredients like soaked cashews, nutritional yeast, and almond milk, this dairy-free version is irresistibly creamy yet light. Ready in just under two hours, this lasagna is a satisfying, allergen-friendly twist on a beloved classic, ideal for anyone seeking a comforting, dairy-free dinner idea. Garnish with fresh parsley for a bright, beautiful finish before serving!
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 large Onion, finely chopped
- 3 Garlic cloves, minced
- 1 medium Carrot, diced
- 1 medium Celery stalk, diced
- 1 pound Ground beef or turkey
- 2 tablespoons Tomato paste
- 28 ounces Crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 9 Lasagna noodles, no boil
- 1.5 cups Raw cashews, soaked for at least 2 hours
- 0.5 cup Nutritional yeast
- 2 tablespoons Lemon juice
- 2 cups Unsweetened almond milk
- 0.125 teaspoon Nutmeg
- 3 tablespoons Fresh parsley, chopped
Instructions
Preheat the oven to 375°F (190°C).
In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic, diced carrot, and diced celery to the pan. Cook until the vegetables soften, approximately 5 more minutes.
Increase the heat to medium-high and add the ground beef or turkey to the pan. Cook until browned, breaking it apart with a spoon, about 7-8 minutes.
Stir in the tomato paste and cook for 1 minute.
Add the crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Reduce the heat and let the sauce simmer for 15 minutes, stirring occasionally.
While the sauce is simmering, prepare the cashew béchamel. Drain the soaked cashews and place them in a blender. Add the nutritional yeast, lemon juice, unsweetened almond milk, and nutmeg.
Blend the mixture until completely smooth and creamy, adding a bit of water if necessary to reach a smooth consistency.
Spread a thin layer of the bolognese sauce at the bottom of a 9x13-inch baking dish.
Place three lasagna noodles over the sauce.
Spread 1/3 of the remaining bolognese sauce over the noodles, then spoon 1/3 of the cashew béchamel on top.
Repeat the layering process twice more with the remaining ingredients, ending with a layer of béchamel on top.
Cover the dish with foil and bake in the preheated oven for 35 minutes.
Remove the foil and bake for an additional 10 minutes, or until the top is lightly browned.
Let the lasagna rest for 10 minutes before slicing and serving.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
5007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.6 g | 316% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 3371 mg | 147% | |
| Total Carbohydrate | 529.0 g | 192% | |
| Dietary Fiber | 47.2 g | 169% | |
| Total Sugars | 73.5 g | ||
| Protein | 200.4 g | 401% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1419 mg | 109% | |
| Iron | 54.9 mg | 305% | |
| Potassium | 6550 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
