PCOS Friendly Dairy Free Beef Lasagna

Total time2 hr 10 min

Prep time40 min

Cook time1 hr 15 min

About Fig

Fig 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)
Cappello's Lasagna Sheets, 9 oz
See all

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!