Dairy Free Sausage & Beef Lasagna

Total time1 hr 55 min

Prep time40 min

Cook time1 hr

Lasagna is one of those dishes that feels almost impossible to pull off without butter, milk, and mountains of mozzarella — but this version proves that assumption completely wrong. The real star is the cashew béchamel, made by soaking raw cashews until silky smooth and then whisking them into a roux with unsweetened dairy free milk, a pinch of nutmeg, and black pepper. It bakes up rich, creamy, and deeply satisfying in a way that genuinely rivals the classic white sauce. Layered between that velvety béchamel is a slow-simmered meat sauce built from ground beef, Italian pork sausage, crushed and diced tomatoes, and a hit of tomato paste that deepens the whole thing beautifully. Nutritional yeast adds a subtle savory, cheesy note throughout the layers, while shredded dairy free mozzarella melts across the top into golden, bubbling perfection. The recipe makes 8 generous servings, so it's ideal for feeding a crowd or stocking the fridge with leftovers that taste even better the next day. Let it rest a full 15 minutes before slicing and those gorgeous layers will hold together exactly the way lasagna should.

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 cashew béchamel

2 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
See all
3 tbsp all-purpose flour
2 cups unsweetened dairy free milk
½ tsp salt
¼ tsp ground nutmeg
¼ tsp black pepper

For the meat sauce

2 tbsp olive oil
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 lb ground beef (85% lean)
½ lb ground italian pork sausage, casings removed
1 can (28 oz) crushed tomatoes
1 can (14 oz) diced tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
½ tsp salt
¼ tsp black pepper
1 tsp sugar

For the assembly

12 lasagna noodles (about 12 oz)
1 tbsp salt (for pasta water)
2 cups shredded dairy free mozzarella, divided
3 tbsp nutritional yeast

For serving

¼ cup fresh basil leaves, torn (optional)

Instructions

1
Place the cashews in a bowl and cover with 2 cups of cold water. Soak for at least 4 hours, or overnight in the refrigerator. Drain and rinse well, discarding the soaking water.
2
Transfer the drained cashews to a blender with 1 cup of fresh water. Blend on high until completely smooth and creamy, about 2 minutes, scraping down the sides as needed. The mixture should be thick and pourable with no visible grit. Set aside.

Want the full recipe?

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