Vegan Dairy Free Sausage & Beef Lasagna

Total time1 hr 55 min

Prep time40 min

Cook time1 hr

This layered bake builds its sauce from a slow simmer of onion, garlic, crushed and diced tomatoes, tomato paste, oregano, and basil, so every noodle gets tucked into a deeply savory, well-seasoned base. Between the layers, a silky cashew béchamel — thickened the classic way with olive oil and flour before dairy free milk and blended cashews go in — adds a creamy, nutmeg-kissed contrast to all that tomato richness. Dairy free mozzarella and a dusting of nutritional yeast melt into golden, bubbling pockets on top, giving you that stretchy, cheesy pull in every slice. The noodles go in par-cooked and get layered three times over, so the finished lasagna holds together beautifully once it rests and firms up before slicing. Torn fresh basil scattered over the top finishes it with a bright, herby note. It's a comforting, from-scratch lasagna that fits neatly into a vegan spread without missing a beat.

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Ingredients

8 servings

For the cashew béchamel

2 cups raw cashews
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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)
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
½ lb ground italian pork sausage, casings removed
Chef's tip
Choose ground-style plant Italian sausage, or remove the casings from raw links. If it's raw, brown it in the recipe as written. If it's precooked crumbles, add them after the browning step and just heat through. It's leaner than pork, so add a little oil 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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