Dairy Free Classic Pork Lasagna

Total time2 hr 10 min

Prep time40 min

Cook time1 hr 15 min

4.5

(20)

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Ingredients

8 servings

For the pasta

12 lasagna noodles (about 12 oz)

For the pork Bolognese

1 tbsp olive oil
1 medium yellow onion, finely diced
3 garlic cloves, minced
2 medium carrots, finely diced
2 celery stalks, finely diced
1 ½ lb ground pork
2 tbsp tomato paste
½ cup dry white wine
1 can (28 oz) crushed tomatoes
1 tsp dried oregano
½ tsp red pepper flakes
salt and pepper, to taste

For the béchamel

4 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ cup all-purpose flour
3 cups whole milk, warmed
Chef's tip
Use an unsweetened variety so it won't add sweetness, especially in savory dishes.
¼ tsp ground nutmeg
salt and pepper, to taste

For the cheese layer

15 oz whole-milk ricotta cheese
1 large egg
½ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
2 cups shredded mozzarella cheese, divided
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Bring a large pot of well-salted water to a boil. Cook the lasagna noodles according to package directions until just al dente — tender but with a slight resistance at the center. Drain, lay flat on a lightly oiled baking sheet to prevent sticking, and set aside.
2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes. Add the garlic and cook until fragrant, about 1 minute.

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