Dairy-Free Homemade Lasagne
Savor the comforting flavors of this Dairy-Free Homemade Lasagne, a delicious twist on the classic Italian favorite that's perfect for those avoiding dairy. Layers of tender lasagne noodles are nestled between a hearty, vegetable-packed meat sauce and a creamy almond milk béchamel, enriched with nutritional yeast for a cheesy flavor without the dairy. Enhanced with aromatic herbs like basil and oregano, this lasagne bursts with wholesome, robust flavors. Optional vegan cheese shreds add a touch of indulgence, while fresh parsley provides the perfect finishing touch. Easy to customize and ideal for feeding a crowd, this dairy-free lasagne is a satisfying, family-friendly dish that proves you don’t need dairy to enjoy creamy, cheesy goodness. Perfect for weeknight dinners or special occasions, it reheats beautifully for leftovers, too!
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Ingredients
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 3 Garlic cloves, minced
- 1 medium Carrot, diced
- 1 medium Zucchini, diced
- 200 grams Mushrooms, sliced
- 500 grams Ground turkey or beef
- 800 grams Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Basil, dried
- 1 teaspoon Oregano, dried
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 250 grams Lasagne noodles
- 500 milliliters Almond milk
- 4 tablespoons All-purpose flour
- 4 tablespoons Nutritional yeast
- 0.25 teaspoon Nutmeg, ground
- 100 grams Vegan cheese shreds (optional)
- 2 tablespoons Fresh parsley, chopped
Directions
Step 1
Preheat your oven to 180°C (350°F).
Step 2
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Step 3
Stir in the minced garlic, diced carrot, zucchini, and sliced mushrooms. Cook for an additional 5 minutes until the vegetables start to soften.
Step 4
Add the ground turkey or beef to the skillet. Cook until browned and no longer pink, breaking up the meat with a spoon.
Step 5
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper. Reduce the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally.
Step 6
While the sauce is simmering, prepare the dairy-free béchamel sauce. In a medium saucepan over medium heat, whisk 4 tablespoons of flour with 500 milliliters of almond milk until smooth.
Step 7
Stir continuously as the mixture thickens, about 8-10 minutes. Once thickened, add the nutritional yeast and ground nutmeg. Mix well and remove from heat.
Step 8
Boil the lasagne noodles according to package instructions until al dente, then drain and set aside.
Step 9
In a 9x13 inch baking dish, spread a thin layer of meat sauce on the bottom. Place a layer of lasagne noodles over the sauce.
Step 10
Spread half of the remaining meat sauce over the noodles, followed by half of the béchamel sauce. Repeat the layers with the rest of the ingredients, finishing with a layer of béchamel on top.
Step 11
If using vegan cheese shreds, sprinkle them evenly over the top.
Step 12
Cover the dish with foil and bake in the preheated oven for 30 minutes.
Step 13
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbling.
Step 14
Remove from the oven and let the lasagne rest for 10 minutes before serving.
Step 15
Garnish with fresh chopped parsley before serving. Enjoy your dairy-free lasagne!
Nutrition Facts
| Serving size | 2898.2 grams (2898.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3105 |
| Total Fat 112.70g | 144% |
| Saturated Fat 40.30g | 201% |
| Polyunsaturated Fat 4.00g | |
| Cholesterol 400mg | 133% |
| Sodium 3917mg | 170% |
| Total Carbohydrate 358.20g | 130% |
| Dietary Fiber 35.80g | 128% |
| Total Sugars 89.20g | |
| Protein 182.90g | 366% |
| Vitamin D 185IU | 925% |
| Calcium 1781mg | 137% |
| Iron 29mg | 162% |
| Potassium 5831mg | 124% |
Source of Calories