Mediterranean Diet Friendly Dairy Free Beef Lasagna

Total time2 hr 10 min

Prep time40 min

Cook time1 hr 15 min

Mediterranean Diet Friendly Dairy Free Beef Lasagna

Layers of tender pasta come together with a rich, slow-simmered tomato sauce built on olive oil, sweet onion, and plenty of garlic, seasoned with oregano, basil, and a touch of red pepper flakes for depth. A silky cashew béchamel, whisked to a velvety finish with garlic powder and a whisper of nutmeg, threads through every layer for that classic creamy contrast against the bright, herby tomato base. Melted mozzarella caps each layer and browns beautifully at the edges under the broiler-style finish, giving you that irresistible bubbling, golden top everyone fights over. Fresh torn basil scattered over the finished dish ties the whole thing back to its Mediterranean roots, echoing the herbs already worked into the sauce. This one's a solid pick for a Mediterranean-style table, leaning on olive oil, tomatoes, garlic, and fresh herbs as the real backbone of the dish. Let it rest before slicing so each portion holds its shape, then serve it up with a simple green salad for a complete, satisfying meal.

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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)
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
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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