Dairy-Free Lasagna

A hearty, crowd-pleasing lasagna made without any dairy — you won't miss it!

Ingredients for 6 servings

• 12 lasagna noodles
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 500g ground beef or Italian sausage
• 1 can crushed tomatoes (28 oz)
• 2 tablespoons tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp salt
• ½ tsp black pepper
• 200g raw cashews, soaked 4h or overnight
• 240ml water
• 2 tablespoons lemon juice
• 3 tablespoons nutritional yeast
• 200g dairy-free mozzarella (e.g. Violife or Daiya), shredded

Steps

1 — Cook the noodles: Boil lasagna noodles according to package directions until al dente. Drain, drizzle with a little olive oil to prevent sticking, and set aside.

2 — Make the meat sauce: Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 7 minutes. Add garlic and cook 1 more minute. Add the ground beef or sausage and cook until browned, breaking it up as it cooks. Drain excess fat.

3 — Simmer the sauce: Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer on low heat for 15 minutes, stirring occasionally.

4 — Make the cashew cream: Drain the soaked cashews and blend with the water, lemon juice, and nutritional yeast until completely smooth and creamy. This is your dairy-free ricotta substitute. Season with a pinch of salt to taste.

5 — Preheat the oven: Preheat to 190°C (375°F).

6 — Assemble: In a 9×13 inch baking dish, spread a thin layer of meat sauce on the bottom. Layer 3–4 noodles, then ⅓ of the cashew cream, then ⅓ of the meat sauce. Repeat for 3 layers total. Finish with remaining meat sauce and top evenly with the shredded dairy-free mozzarella.

7 — Bake covered: Cover tightly with foil and bake for 30 minutes.

8 — Bake uncovered: Remove the foil and bake for another 15 minutes, until the top is bubbly and lightly golden.

9 — Rest and serve: Let the lasagna rest for about 10 minutes before slicing — this helps it hold together. Serve with a simple green salad and crusty bread.

The key swaps here are simple: a blended cashew cream replaces ricotta (it's creamy and rich with a very neutral flavor), and dairy-free shredded mozzarella handles the melty top layer. Everything else is completely standard. Enjoy!