Dairy-Free Lamb Lasagne
Discover the ultimate comfort food with a twist in this Dairy-Free Lamb Lasagne recipe that’s perfect for those seeking a gluten-free, dairy-free alternative without sacrificing flavor. Featuring tender ground lamb simmered with aromatic herbs and a medley of vibrant vegetables in a rich tomato sauce, this lasagne is layered with gluten-free lasagne sheets and a luxuriously creamy cashew-based "cheese" sauce. The nutty depth of nutritional yeast and tangy brightness of lemon juice elevate the dairy-free topping to perfection, creating a dish that's hearty, wholesome, and irresistibly indulgent. Garnished with fresh basil, this lasagne is as visually stunning as it is delicious—ideal for family dinners, gatherings, or meal prep. Ready in just 90 minutes, it’s a celebration of bold flavors and healthy ingredients that will delight dairy-free and gluten-free eaters alike.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 500 grams Ground lamb
- 1 medium Onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Carrot, diced
- 1 stalk Celery stalk, diced
- 1 medium Zucchini, diced
- 400 grams Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 200 grams Cashews, soaked overnight
- 3 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 250 milliliters Unsweetened almond milk
- 250 grams Gluten-free lasagne sheets
- 10 leaves Fresh basil leaves, for garnish
Instructions
Preheat the oven to 180°C (350°F).
Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes.
Add the ground lamb to the skillet and cook until browned, breaking it apart with a spoon, about 7-10 minutes.
Stir in the carrot, celery, and zucchini, cooking until they begin to soften, about 5 minutes.
Add crushed tomatoes, tomato paste, balsamic vinegar, oregano, basil, salt, and pepper. Simmer for 15 minutes, stirring occasionally.
Meanwhile, drain the soaked cashews and place them in a blender with nutritional yeast, lemon juice, garlic powder, and almond milk. Blend until smooth and creamy.
In a large baking dish, spread a layer of the lamb mixture, followed by a layer of lasagne sheets. Top with a layer of cashew cream. Repeat the layers, finishing with the cashew cream on top.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Remove from the oven and let the lasagne cool for 10 minutes before serving.
Garnish with fresh basil leaves before serving. Enjoy!
Nutrition Facts
Calories |
3669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.5 g | 287% | |
| Saturated Fat | 61.7 g | 308% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 4790 mg | 208% | |
| Total Carbohydrate | 231.4 g | 84% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 47.7 g | ||
| Protein | 195.1 g | 390% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 946 mg | 73% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 6220 mg | 132% | |
*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.
