Lactose Free Dairy Free Sausage & Beef Lasagna

Total time1 hr 55 min

Prep time40 min

Cook time1 hr

Lactose Free Dairy Free Sausage & Beef Lasagna

A rich, from-scratch cashew béchamel forms the creamy backbone of this lasagna, blended silky-smooth and simmered with dairy free milk, a touch of nutmeg, and cracked black pepper until it coats a spoon perfectly. Layered between tender noodles is a deeply savory meat sauce built from browned ground beef and Italian sausage, simmered slow in crushed tomatoes with oregano, basil, and a hint of sugar to round out the acidity. Each layer gets tucked with shredded dairy free mozzarella and a dusting of nutritional yeast, which melts into golden, bubbling pockets as the whole dish bakes under foil, then finishes uncovered for that classic browned top. It rests for fifteen minutes before slicing so every layer holds its shape, and a scatter of fresh torn basil at the end brightens the whole plate. This is comfort-food lasagna done right, with all the creamy, cheesy, meaty layers you expect and none of the lactose worries — a genuinely satisfying option for a lactose free dinner table.

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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
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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.

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