Lactose Free Beef Lasagna

Total time1 hr 45 min

Prep time30 min

Cook time1 hr

Layers of tender noodles, rich beef and tomato sauce, and a velvety, nutmeg-spiced béchamel come together in this deeply comforting bake. The meat sauce alone is worth the effort — garlic-infused oil and sliced scallion greens build a savory base for lean ground beef simmered slowly with crushed tomatoes, tomato paste, and dried herbs until it's thick and richly flavored. Each layer gets topped with finely grated Parmesan and shredded mozzarella, so every bite pulls apart into that classic melty, golden finish. It bakes until bubbling at the edges with a deep golden top, then rests just long enough to set into clean, hearty slices. Scatter torn fresh basil over the top before serving for a bright finishing touch. It's a satisfying, crowd-pleasing dinner that works well for a lactose free table without missing a beat of that classic baked-lasagna experience.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the meat sauce

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
See all
4 scallions, green tops only, thinly sliced
1 ½ lb lean ground beef
1 can (28 oz) crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
½ tsp salt
¼ tsp black pepper

For the béchamel

3 tbsp unsalted butter
3 tbsp gluten free flour
2 cups milk
Chef's tip
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.
¼ tsp ground nutmeg
¼ tsp salt

For assembly

12 gluten free lasagna noodles (oven-ready or boiled per package directions)
1 ½ cups parmesan cheese, finely grated
1 ½ cups mozzarella cheese, shredded

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
Preheat the oven to 375°F (190°C). If using boil-required gluten-free lasagna noodles, cook them in a large pot of salted boiling water according to package directions until just tender, then drain and lay flat on a lightly oiled sheet of parchment to prevent sticking. Skip this step if using oven-ready noodles.
2
Heat the garlic-infused oil in a large skillet over medium heat until shimmering. Add the scallion green tops and cook, stirring, until softened and fragrant, about 2 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!