Anti Inflammatory Dairy Free Cashew Cream Beef Lasagna

Total time2 hr 5 min

Prep time35 min

Cook time1 hr 15 min

Anti Inflammatory Dairy Free Cashew Cream Beef Lasagna

This layered bake gets its silky richness from a cashew-based béchamel, blended smooth and simmered with a whisper of nutmeg until it coats the back of a spoon. A deeply savory tomato sauce, built on softened onion, garlic, crushed tomatoes, and a good pinch of oregano and basil, simmers low and slow until it's thick and full-bodied. Each layer is finished with melty dairy free mozzarella and a dusting of nutritional yeast for that toasty, cheesy edge, then baked until the top turns golden and bubbling at the corners. Letting it rest before slicing gives every layer time to set, so you get clean, structured pieces packed with flavor in every bite. Finished with a scatter of fresh basil, it's the kind of comforting, from-scratch lasagna that fits easily into an anti-inflammatory way of cooking without sacrificing any of the cozy, cheesy layers you're craving.

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Ingredients

8 servings

For the cashew béchamel

1 ½ cups raw cashews
Kirkland Signature Fancy Whole Cashews with Sea Salt Kirkland Signature Roasted and Salted Cashews Bazzini Salted Jumbo Cashews Alesto Selection Cashews Planters Salted Cashews
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3 cups water, divided (2 cups for soaking, 1 cup for blending)
3 tbsp olive oil
3 tbsp all-purpose flour
2 cups dairy free milk
½ tsp salt
¼ tsp ground nutmeg

For the meat sauce

2 tbsp olive oil
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 ½ lb ground beef (85% lean)
1 can (28 oz) crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
½ tsp salt
¼ tsp black pepper

For the assembly

12 lasagna noodles (about 12 oz)
Chef's tip
Gluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy.
2 cups dairy free mozzarella, shredded
3 tbsp nutritional yeast

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
Place the cashews in a bowl and cover with 2 cups of cold water. Soak for at least 30 minutes (or up to 4 hours), then drain and rinse thoroughly.
2
Transfer the drained cashews to a blender with 1 cup of fresh water and blend on high until completely smooth, about 2 minutes. The mixture should be thick and creamy with no visible grit. Set aside.

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