Vegetarian Dairy Free Beef Lasagna

Total time2 hr 10 min

Prep time40 min

Cook time1 hr 15 min

Layers of tender pasta get tucked between a rich, herby tomato sauce built on crushed tomatoes, tomato paste, oregano, and a touch of red pepper flake for warmth, then blanketed in a velvety cashew béchamel that brings the same nutmeg-kissed creaminess you'd want from a classic white sauce. Melted dairy free mozzarella ties every layer together, turning golden and bubbling at the edges as it bakes. The noodles hold their structure while the sauce and béchamel seep into every gap, so each slice comes out cleanly layered rather than soupy. A short rest after baking lets everything set before you cut in, and a scatter of fresh torn basil on top brightens the whole dish. It's a comforting, from-scratch bake that fits neatly into a vegetarian rotation, whether it's a weeknight dinner or a make-ahead casserole for a crowd.

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Ingredients

8 servings

For the pasta

12 lasagna noodles (about 12 oz)
De Cecco Lasagna No.1 Pasta 1LB Creamette® Lasagna Pasta Noodles Private Selection® Oven Ready Lasagna Macaroni Product Teflon Cut #106, 16 oz Kroger Oven Ready Lasagna Noodles Kroger Lasagna Noodles
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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
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
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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