This hearty lasagna layers noodles with a rich, slow-simmered beef and crushed tomato sauce, brightened with garlic, oregano, basil, and a pinch of red pepper flakes for warmth. In place of a heavy cream sauce, a blended cashew béchamel brings that same silky, garlicky richness, thickened on the stove until it coats a spoon. Dairy free mozzarella melts into golden, bubbling pockets between each layer, and the whole dish bakes until the edges turn deep and toasty. A short rest before slicing keeps every layer intact, so you get clean, hearty portions with each cut. Finished with a scatter of fresh torn basil, this is a comforting, from-scratch lasagna that fits neatly into a lower-sodium way of cooking without losing any of its cozy, layered appeal.
About FigFig 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 →8 servings
Place the cashews in a bowl, cover with cold water, and soak for at least 4 hours (or overnight). Drain and rinse before using.
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, stirring, until fragrant, about 1 minute — watch closely so the garlic does not brown.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
