Dairy-Free Lamb Lasagne

Discover a comforting twist on a classic favorite with this Dairy-Free Lamb Lasagne, a hearty and wholesome dish that’s perfect for those with dietary restrictions. Juicy ground lamb is simmered with a medley of fresh vegetables, aromatic herbs, and a touch of balsamic vinegar, creating a rich, savory sauce. Layered with gluten-free lasagne sheets and a creamy, dairy-free cashew-based "cheese" sauce, this recipe delivers all the satisfaction of traditional lasagne without the use of dairy. Easy to prepare and packed with bold flavors, this dish is ideal for family dinners, meal prep, or special gatherings. Garnished with fresh basil, it’s a modern, allergy-friendly take on comfort food that’s sure to impress!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes.

Step 3

Add the ground lamb to the skillet and cook until browned, breaking it apart with a spoon, about 7-10 minutes.

Step 4

Stir in the carrot, celery, and zucchini, cooking until they begin to soften, about 5 minutes.

Step 5

Add crushed tomatoes, tomato paste, balsamic vinegar, oregano, basil, salt, and pepper. Simmer for 15 minutes, stirring occasionally.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Remove from the oven and let the lasagne cool for 10 minutes before serving.

Step 10

Garnish with fresh basil leaves before serving. Enjoy!

Nutrition Facts

Serving size	(2301.3g)

Amount per serving	% Daily Value*
Calories	3668.8

Total Fat 223.5g	0%
Saturated Fat 61.7g	0%
Polyunsaturated Fat 10.3g
Cholesterol 480mg	0%
Sodium 4789.7mg	0%
Total Carbohydrate 231.4g	0%
Dietary Fiber 30.9g	0%
Total Sugars 47.7g
Protein 195.1g	0%

Vitamin D 112.8IU	0%
Calcium 945.6mg	0%
Iron 33.9mg	0%
Potassium 6219.7mg	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: 54.1%

Protein: 21.0%

Carbs: 24.9%