Fructose Free Dairy Free Sausage & Beef Lasagna
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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
- 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
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 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.
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