Layers of hearty ground beef simmered in a rich, garlicky tomato sauce alternate with a silky cashew béchamel and melted dairy free mozzarella in this deeply comforting lasagna. The cashews get soaked and blended until completely smooth, then thickened with a classic flour-and-oil roux warmed with nutmeg and garlic powder for that same velvety, spoon-coating texture you want from a proper béchamel. Tender noodles hold everything together through three full layers, and a long simmer on the meat sauce means every bite is packed with real tomato depth and a little kick from red pepper flakes. Baked until bubbling and golden at the edges, then rested so the layers set before slicing, this lasagna cuts clean and holds its shape on the plate. It's a satisfying, from-scratch dinner that fits easily into a lactose free kitchen, and a scatter of fresh basil at the end brightens every serving.
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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.
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