Dairy-Free Lasagna Bolognese

Discover the ultimate comfort food with this Dairy-Free Lasagna Bolognese—a rich, satisfying, and allergen-friendly twist on the classic Italian favorite. This recipe features tender lasagna noodles layered with a flavorful, hearty meat sauce made from ground beef, crushed tomatoes, and aromatic herbs, paired with a creamy, velvety dairy-free béchamel. The béchamel is crafted from almond milk, dairy-free butter, and a hint of nutmeg, offering a luscious, cheesy flavor thanks to nutritional yeast. Perfect for family dinners or meal prepping, this lasagna is baked to golden perfection and delivers all the indulgence without the dairy. Whether you're lactose intolerant or simply seeking a healthier option, this recipe is guaranteed to become a crowd-pleaser. Serve it with a fresh side salad or crusty bread for a complete, mouthwatering meal.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the lasagna noodles according to the package instructions, drain, and lay them out on a clean towel to prevent sticking.

Step 3

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.

Step 4

Add the ground beef to the skillet and cook until browned, breaking it up with a spoon.

Step 5

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.

Step 6

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.

Step 7

Gradually whisk in the almond milk, ensuring there are no lumps. Continue to cook and whisk until the sauce thickens, about 5-7 minutes.

Step 8

Season the béchamel with nutmeg, salt, and nutritional yeast. Remove from heat and set aside.

Step 9

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.

Step 10

Cover the dish with foil and bake in the preheated oven for 30 minutes.

Step 11

Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbling.

Step 12

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

Nutrition Facts

Serving size	(3291.1g)

Amount per serving	% Daily Value*
Calories	4870.1

Total Fat 188.9g	0%
Saturated Fat 53.6g	0%
Polyunsaturated Fat 2.4g
Cholesterol 354.0mg	0%
Sodium 4730.5mg	0%
Total Carbohydrate 631.5g	0%
Dietary Fiber 48.0g	0%
Total Sugars 70.3g
Protein 196.5g	0%

Vitamin D 307.4IU	0%
Calcium 1983.7mg	0%
Iron 47.1mg	0%
Potassium 6485.1mg	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: 33.9%

Protein: 15.7%

Carbs: 50.4%