Vegetarian Dairy Free Sausage & Beef Lasagna

Total time1 hr 55 min

Prep time40 min

Cook time1 hr

Vegetarian Dairy Free Sausage & Beef Lasagna

This lasagna builds its richness from a silky cashew béchamel — soaked cashews blended smooth, whisked into a nutmeg-kissed white sauce that layers beautifully against a bold, slow-simmered tomato sauce seasoned with oregano, basil, and a touch of sugar for balance. Between the sheets of tender noodles, that hearty tomato base mingles with dollops of the cashew cream, shredded dairy free mozzarella, and a dusting of nutritional yeast for a savory, cheesy depth in every layer. Three full rounds of noodles, sauce, and cream go into the dish before it's baked covered and then uncovered, so the top turns golden and bubbling at the edges while the center sets into neat, sliceable layers. A short rest before cutting lets everything firm up, and a scatter of torn fresh basil on top finishes it with a bright, herby lift. It's a comforting, deeply layered bake that fits neatly into a vegetarian dinner rotation without sacrificing any of the classic lasagna experience.

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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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