Dairy-Free Bolognese Lasagna

Savor the rich, comforting flavors of classic Italian-inspired cuisine with this Dairy-Free Bolognese Lasagna, a plant-forward twist on a beloved family favorite! This recipe showcases a robust bolognese sauce made with hearty ground beef or turkey, aromatic vegetables, and fragrant dried herbs, layered with no-boil lasagna noodles and a velvety cashew béchamel sauce. The creamy béchamel, blended from soaked cashews, nutritional yeast, and almond milk, delivers a luscious dairy-free alternative that's both indulgent and wholesome. Perfectly baked to golden perfection, this lasagna is an ideal centerpiece for dinner parties, meal prep, or cozy weeknight dinners. Garnished with fresh parsley, it’s a crowd-pleasing, allergy-friendly comfort food you won’t believe is dairy-free!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

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

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Step 3

Add the minced garlic, diced carrot, and diced celery to the pan. Cook until the vegetables soften, approximately 5 more minutes.

Step 4

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.

Step 5

Stir in the tomato paste and cook for 1 minute.

Step 6

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.

Step 7

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.

Step 8

Blend the mixture until completely smooth and creamy, adding a bit of water if necessary to reach a smooth consistency.

Step 9

Spread a thin layer of the bolognese sauce at the bottom of a 9x13-inch baking dish.

Step 10

Place three lasagna noodles over the sauce.

Step 11

Spread 1/3 of the remaining bolognese sauce over the noodles, then spoon 1/3 of the cashew béchamel on top.

Step 12

Repeat the layering process twice more with the remaining ingredients, ending with a layer of béchamel on top.

Step 13

Cover the dish with foil and bake in the preheated oven for 35 minutes.

Step 14

Remove the foil and bake for an additional 10 minutes, or until the top is lightly browned.

Step 15

Let the lasagna rest for 10 minutes before slicing and serving.

Step 16

Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(2955.4g)

Amount per serving	% Daily Value*
Calories	5006.9

Total Fat 246.6g	0%
Saturated Fat 59.8g	0%
Polyunsaturated Fat 5.3g
Cholesterol 362.9mg	0%
Sodium 3371.2mg	0%
Total Carbohydrate 529.0g	0%
Dietary Fiber 47.2g	0%
Total Sugars 73.5g
Protein 200.4g	0%

Vitamin D 175.7IU	0%
Calcium 1419.2mg	0%
Iron 54.9mg	0%
Potassium 6549.7mg	0%

*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.

Source of Calories

Fat: 43.2%

Protein: 15.6%

Carbs: 41.2%