American · Dinner
Lasagna (Dairy-Free)
Ground beef simmered in a garlic tomato sauce, layered with lasagna noodles, dairy-free bechamel made from oat milk and olive oil, and shredded dairy-free mozzarella. Baked until bubbling and set, then rested for clean slices. Finished with fresh basil and served hot.
$5
30 minsPrep
55 minsCook
85 minsTotal
MediumLevel
Nutrition per serving
803Calories
42.4gProtein
44.1gFat
57.2gCarbs
11.1gSugar
4.6gFiber
841mgSodium
140mgChol
13.8gSat Fat
752mgPotassium
320mgCalcium
4.2mgIron
1.1mcgVitamin B12
12mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
cheat-day
dairy-free
Instructions
1
Prep
Cook lasagna noodles in boiling salted water for 8 minutes until pliable but firm, then drain and lay flat separately.
2
Saute the diced onion and minced garlic in olive oil over medium heat for 3 minutes until soft and translucent.
3
Add ground beef and brown over medium-high heat for 6 minutes until no pink remains and fat renders out fully.
4
Stir in crushed tomatoes, tomato paste, oregano, salt, and pepper, then simmer over medium-low heat for 15 minutes until thickened.
5
Whisk flour into a splash of oat milk over medium-low heat, add remaining milk, cook 4 minutes until sauce coats a spoon.
6
Layer meat sauce, noodle, and bechamel in an oiled dish, repeat layers, finish with bechamel and dairy-free mozzarella on top, then bake at 375F for 25 minutes until bubbling and golden.
7
Rest the lasagna 15 minutes so layers set firmly.
8
Plate
Lift a portion onto a plate, scatter torn fresh basil over the top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground beef
- 1 cup120g, a third of a 14.5 oz can canned tomatoes
- 2 tbsp2 tbsp tomato paste
- 4 cloves4 cloves garlic
- 11 onion
- 66 lasagna noodles (150g, cooked)
- 1 1/3 cup320ml oat milk
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp all-purpose flour
- 2.8 oz80g dairy-free mozzarella
- 2 tbsp2 tbsp fresh basil
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
