This dairy free lasagna is based off of traditional Italian lasagna and is just as rich and flavorful. In Italy lasagna is considered a special dish for Sunday dinners, but in the states it's enjoyed all week long!
I grew up eating cheese lasagna so trying this dairy free meat lasagna when I made it for the first time was an experience.
The layers of hearty ground beef and pasta stopped with creamy dairy free béchamel sauce are so perfect for cold winter months.
To make this dairy free lasagna I found an authentic Italian recipe and adapted it.
It is very close to traditional lasagna alla bolognese, but it uses store bought lasagna instead of homemade spinach lasagna noodles and the only meat used is ground beef.
If you miss the cheese, you can always use vegan cheese.
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History of Lasagna
The oldest written record of lasagna dates back to 1282 in Bologna, Italy. Shortly thereafter, it appeared in a Neapolitan cookbook and used cheese curd as filling instead of meat.
Over the centuries, lasagna has developed not only into how we know it today, but also into different variations throughout Italy. However, most, if not all, of these variations call for a ragu, which is a sauce made with a meat base.
The most famous version is from Bologna. It is made of layers of green lasagna noodles, a bolognese sauce, and béchamel sauce sprinkled with cheese.
Outside of Bologna, this version is commonly known as lasagna alla bolognese.
American lasagna uses regular lasagna noodles, ricotta cheese instead of Béchamel sauce sprinkled with grated cheese, and often only ground beef instead of a mixture of meats.
How to make ahead
Assemble the lasagne up to the point of baking, then cover tightly with foil or plastic wrap and refrigerate for up to 24 hours.
When ready to cook, bake straight from the fridge at 350°F or 175°C for 35-40 minutes.
how to store
Once cooled, place in an airtight container and refrigerate. Store for 3 to 4 days.
how to freeze
Freeze leftovers within 3 to 4 days. Place in an airtight container or resealable freezer bag.
Freeze for up to 6 months. After that, it is still safe to eat but the quality begins to degrade.
Other Italian Recipes You May Like:
- Dairy Free Meatballs
- Dairy Free Pasta Sauce
- Dairy Free Pesto
- Dairy Free Alfredo Sauce
- Dairy Free Focaccia Bread
Dairy Free Lasagna
This dairy free lasagna is based off of traditional Italian lasagna and is just as rich and flavorful.
Ingredients
Bolognese Sauce
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 1 pound ground beef (450 grams)
- 10.5 ounces tomato puree (300 grams)
- ½ cup red wine
- Chicken stock as needed
- Salt to taste
Lasagna Noodles
- 1 box lasagna noodles or five sheets homemade noodles
- Water for boiling
Béchamel Sauce
- ¼ cup olive oil
- ½ cup flour
- 4 cups water or dairy free milk, heated
- Nutmeg to taste
- Salt to taste
Instructions
- Drizzle oil in a sauce pan and heat. When ready, sauté chopped onions, carrots, and celery for about 5 minutes.
- Add ground beef. Stir and cook until well browned.
- Deglaze with red wine. Once the wine is completely evaportated, add the tomato puree.
- Stir and let cook for two hours with the pot partially uncovered. Mix from time to time and add stock as needed.
- Cook lasagna noodles as directed on the box until al dente. Stir regularly to make sure the noodles don't stick together.
- Heat oil in a sauce pan. Whisk in flour a little at a time. Stir for about 2 minutes.
- Whisk in milk and bring to a boil.
- Lower heat. Add nutmeg and salt to taste and stir for 2 or 3 more minutes.
- Pour a thin layer of bechamel sauce on the bottom of a baking pan. Spoon bolognese sauce on top of it and cover that with lasagna noodles. Repeat until you have five layers.
- Bake in a preheated at 340°F or 170°C for 40 minutes.
Notes
While I kept this recipe as close to the Italian as possible, personally, I like doubling the bolognese sauce and halving the béchamel sauce.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 414Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 36mgSodium: 336mgCarbohydrates: 41gFiber: 3gSugar: 3gProtein: 18g
Hi, I'm ElissaBeth!
I created The Taste of Kosher to give you delicious, easy-to-make recipes you can feel proud to serve. I don't believe there are bad cooks and bakers, only bad recipes. I also believe that kosher and allergy-friendly recipes can and should taste just as good as the originals, and it's my mission to prove it.
I still like to layer in a little bit of cheese over the bechamel, but was thrilled to be able to eat lasagna again!
I'm so happy to hear it ❤️
Can I leave out the red wine
Yes, if you want to
Balsamic vinegar us good replacement. Remember that it's more concentrated.