Mediterranean Diet Friendly Dairy Free Cashew Cream Beef Lasagna

Total time2 hr 5 min

Prep time35 min

Cook time1 hr 15 min

Mediterranean Diet Friendly Dairy Free Cashew Cream Beef Lasagna

A creamy cashew béchamel and a deeply savory tomato sauce come together here in layer after layer of comforting lasagna, the kind of dish that makes a weeknight feel like a Sunday dinner. Olive oil forms the backbone of both the sauce and the roux, while soaked cashews blend into a silky, nutmeg-kissed cream that stands in beautifully for a traditional béchamel. Sautéed onion and garlic build a rich, aromatic base, and crushed tomatoes simmered with oregano and basil bring that classic, slow-cooked depth to every bite. Nutritional yeast dusted between the layers adds a savory, cheesy edge, and fresh basil scattered over the top finishes things off with a bright, herby lift. Baked until bubbling and golden, then rested so the layers set up cleanly, this lasagna slices beautifully and holds its shape on the plate. It's a satisfying, from-scratch comfort food that fits right into a Mediterranean-style way of eating.

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Ingredients

8 servings

For the cashew béchamel

1 ½ cups raw cashews
3 cups water, divided (2 cups for soaking, 1 cup for blending)
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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)
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
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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