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Dairy-Free Beef Lasagne with Nutritious Béchamel Recipe

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4 from 9 reviews

A rich and comforting Dairy Free Lasagne made with a flavorful beef meat sauce and a creamy, savory dairy-free béchamel sauce. Perfect for those avoiding dairy but craving a classic Italian favorite layered with tender lasagne sheets, hearty meat sauce, and topped with melted dairy-free cheese.

Ingredients

Meat Sauce

  • 1 medium onion, finely diced
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 700 grams beef mince/ground beef (1 ½ pounds)
  • 2 tablespoons tomato paste
  • ½ teaspoon salt
  • 2 teaspoons dried Italian herbs
  • 1 x 400 gram can diced tomatoes
  • 1 ½ cups beef or chicken stock

Dairy Free Béchamel Sauce

  • 4 tablespoons dairy free butter
  • 3 tablespoons plain flour/all purpose flour
  • 1 ½ – 2 cups oat milk
  • ½ cup nutritional yeast
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon freshly grated nutmeg

Assembly

  • 9–12 lasagne sheets (dried or fresh)
  • ½ cup dairy free cheese, shredded
  • Fresh parsley or basil, chopped (for serving)

Instructions

  1. Make the Meat Sauce: Heat the olive oil in a large, deep frying pan over medium heat.
  2. Sauté Onions and Garlic: Add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.
  3. Cook the Beef: Add the beef mince, breaking it apart with a wooden spoon, and cook until browned evenly.
  4. Add Seasonings: Stir in the tomato paste, salt, and dried Italian herbs. Cook for 2 minutes to deepen the tomato paste flavor.
  5. Simmer the Sauce: Add the diced tomatoes and stock, stir well, bring to a simmer, then reduce heat to low. Cook uncovered for about 30 minutes, stirring occasionally to thicken.
  6. Prepare the Dairy Free Béchamel Sauce: In a medium saucepan, melt the dairy free butter over medium heat.
  7. Make Roux: Whisk in the flour to form a smooth paste (roux) without lumps.
  8. Add Oat Milk Slowly: Gradually whisk in oat milk a little at a time until the sauce is smooth, thick, and pourable. You may use between 1 ½ to 2 cups depending on desired thickness.
  9. Season the Béchamel: Stir in nutritional yeast, salt, and freshly grated nutmeg. Adjust seasoning to taste. If the sauce is too thick, whisk in additional oat milk. Cover to prevent a skin from forming.
  10. Preheat Oven: Heat oven to 180°C (350°F).
  11. Assemble the Lasagne: Spread a thin layer of meat sauce on the bottom of a 20 x 27 cm (10.5 x 7.5 inch) baking dish.
  12. Layer: Drizzle about ⅔ cup of béchamel sauce over the meat sauce, then add a layer of lasagne sheets, trimming to fit as needed.
  13. Repeat Layers: Add another layer of meat sauce, béchamel, and lasagne sheets two more times, finishing with a top layer of lasagne sheets and the remaining béchamel sauce (no meat sauce on top).
  14. Add Cheese & Bake: Sprinkle shredded dairy free cheese on top and bake for 30 minutes until the top is golden and bubbling.
  15. Rest and Serve: Let lasagne cool for 10 minutes before slicing. Garnish with chopped parsley or basil and serve warm.

Notes

  • Use beef or chicken stock for richer flavor in the meat sauce.
  • To keep the béchamel sauce smooth, add oat milk gradually while whisking continuously.
  • Lasagne sheets can be fresh or dried; if using dried, no need to pre-cook if layering with enough sauce.
  • Dairy free butter and cheese options vary; choose your preferred brands for best taste.
  • Letting the lasagne rest after baking helps the layers set for cleaner slices.

Find it online: http://bitezly.com/dairy-free-beef-lasagne-with-nutritious-bechamel-recipe/