Alpha Gal Friendly Classic Beef Lasagna
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Learn more →Ingredients
8 servings
For the pasta
- 12 dry lasagna noodles
- 1 tbsp olive oil
For the meat sauce
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 ½ lb ground beef (80/20)
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
For the béchamel
- 4 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¼ cup all-purpose flour
- 2 ½ cups whole milk, warmed
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - ¼ tsp ground nutmeg
- ½ tsp salt
For the cheese layer
- 15 oz whole-milk ricotta cheese
- 1 large egg
- ½ cup grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - ¼ tsp black pepper
For assembly
- 2 cups shredded mozzarella cheese, divided
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese. - ¼ cup grated parmesan cheeseChef's tipChoose a grated-style vegan parmesan and use the same amount.
Instructions
- 1
Bring a large pot of heavily salted water to a boil. Cook the lasagna noodles with 1 tbsp olive oil until just shy of al dente — tender but with a firm center, about 8 minutes (they will finish cooking in the oven). Drain in a colander and lay flat on a lightly oiled baking sheet to prevent sticking.
- 2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute, watching closely so it does not brown.
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