Dairy Free Beef Lasagna
Lasagna is one of those dishes that feels almost impossible to pull off without butter, cream, and a mountain of ricotta — but this version proves that assumption completely wrong. The real star is a silky cashew béchamel made by blending soaked cashews with water and then cooking the mixture into a thick, nutmeg-scented sauce that layers just as beautifully as any classic white sauce would. Underneath that, a deeply seasoned meat sauce of ground beef, crushed tomatoes, tomato paste, and dried herbs simmers low and slow until it's rich and concentrated. Three layers of noodles, sauce, béchamel, and dairy-free mozzarella stack up into something that holds its shape when sliced and tastes genuinely indulgent. The key move is letting the finished lasagna rest for a full 15 minutes before cutting — skip that step and the layers slide; honor it and you get clean, satisfying squares every time. This recipe makes 8 generous servings, so it's ideal for feeding a crowd or stocking the fridge with leftovers that reheat beautifully. Torn fresh basil scattered over the top right before serving adds a bright, herby finish that ties the whole thing together.
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 →Ingredients
8 servings
For the pasta
- 12 lasagna noodles (about 12 oz)
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!