Dairy-Free Lasagna Bolognese
Indulge in comfort food with a twist by making this Dairy-Free Lasagna Bolognese—a wholesome take on the classic Italian dish, perfect for those with lactose sensitivities or anyone craving a lighter alternative! This recipe layers tender lasagna noodles with a rich, savory meat sauce and a creamy dairy-free béchamel made with almond milk, nutritional yeast, and nutmeg, delivering all the creamy goodness without a drop of dairy. Sautéed aromatic vegetables, perfectly seasoned ground beef, and herbed tomato sauce come together to create a hearty base, while the velvety béchamel seals in the lasagna's irresistible texture. Baked to bubbly perfection, this dish is ideal for family dinners, special occasions, or meal prep. Whether you're vegan-curious or simply looking to switch up your dinner routine, this dairy-free lasagna will satisfy your cravings and impress your guests!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 tablespoons Extra virgin olive oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 medium Carrot, finely diced
- 1 Celery stalk, finely diced
- 500 grams Ground beef
- 800 grams Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3.5 cups Unsweetened almond milk
- 0.5 cup All-purpose flour
- 0.25 cup Dairy-free butter
- 0.25 teaspoon Nutmeg
- 0.25 cup Nutritional yeast
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions, drain, and lay them out on a clean towel to prevent sticking.
In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery, and sauté until the vegetables are softened, about 5 minutes.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon.
Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer and reduce heat to low. Let the sauce simmer for about 30 minutes, stirring occasionally.
While the sauce is simmering, prepare the dairy-free béchamel. In a medium saucepan, melt the dairy-free butter over medium heat. Stir in the flour and cook for 1-2 minutes until the mixture is golden.
Gradually whisk in the almond milk, ensuring there are no lumps. Continue to cook and whisk until the sauce thickens, about 5-7 minutes.
Season the béchamel with nutmeg, salt, and nutritional yeast. Remove from heat and set aside.
To assemble the lasagna, spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish. Top with a layer of lasagna noodles, followed by more meat sauce and a layer of béchamel. Repeat the layers, finishing with a layer of béchamel on top.
Cover the dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbling.
Let the lasagna cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.9 g | 242% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 4730 mg | 206% | |
| Total Carbohydrate | 631.5 g | 230% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 70.3 g | ||
| Protein | 196.5 g | 393% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 1984 mg | 153% | |
| Iron | 47.1 mg | 262% | |
| Potassium | 6485 mg | 138% | |
*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.
