Red Meat Allergy Friendly Dairy Free Beef Lasagna
Total time2 hr 10 min
Prep time40 min
Cook time1 hr 15 min
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)
Chef's tipGround 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!