Red Meat Allergy Friendly Dairy Free Sausage & Beef Lasagna
Total time1 hr 55 min
Prep time40 min
Cook time1 hr
4.9(19)
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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
Chef's tipUse the same amount and cook it according to the package directions. It browns well but is leaner than pork sausage, so add a little oil to the pan if it looks dry. - 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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