Anti Inflammatory Dairy Free Beef Lasagna

Total time2 hr 10 min

Prep time40 min

Cook time1 hr 15 min

Anti Inflammatory Dairy Free Beef Lasagna

This layered bake builds its flavor from a slow-simmered tomato sauce loaded with garlic, onion, oregano, basil, and a hit of red pepper flakes, all softened in olive oil until deeply savory. A silky cashew-based sauce, blended smooth and seasoned with nutmeg and garlic powder, spoons over each layer for that classic creamy contrast lasagna is known for. Melted dairy free mozzarella caps every layer, turning bubbly and golden-flecked as it bakes, while a scatter of fresh torn basil brightens the finished dish. The whole thing rests before slicing so each portion holds its shape, layer by layer, all the way through. It's a comforting, from-scratch dinner that fits well into an anti-inflammatory way of eating, with plenty of aromatic vegetables and good olive oil doing the heavy lifting on flavor. Whether you're feeding a crowd or stocking the freezer, this one reheats beautifully and tastes just as rich the second time around.

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Ingredients

8 servings

For the pasta

12 lasagna noodles (about 12 oz)
Jovial Organic Gluten Free Brown Rice Lasagna Pasta, 9 oz Jovial Pasta, Gluten Free, Lasagna
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Chef's tip
Gluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy.

For the meat sauce

1 tbsp olive oil
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 ½ lb ground beef (85% lean)
1 can (28 oz) crushed tomatoes
1 can (6 oz) tomato paste
1 tsp dried oregano
1 tsp dried basil
½ tsp red pepper flakes
1 tsp salt
½ tsp black pepper

For the cashew béchamel

1 ½ cups raw cashews, soaked in cold water for at least 4 hours, then drained
1 ½ cups water
2 tbsp olive oil
2 tbsp all-purpose flour
½ tsp garlic powder
¼ tsp ground nutmeg
½ tsp salt

For assembly

2 cups dairy free mozzarella, shredded

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
Place the cashews in a bowl, cover with cold water, and soak for at least 4 hours (or overnight). Drain and rinse before using.
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, stirring, until fragrant, about 1 minute — watch closely so the garlic does not brown.

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