Are you craving a comforting, cheesy lasagna but need to avoid dairy? Don't worry, this lactose-free lasagna recipe delivers all the rich, satisfying flavors you love without the dairy! It’s a fantastic option for those with lactose intolerance, following a vegan diet, or simply looking for a lighter, healthier twist on a classic. This easy recipe is perfect for a weeknight dinner and impressive enough for a weekend gathering. Get ready to experience the best of both worlds – delicious and dairy-free!
Ingredients:
This recipe serves 6-8 people.
For the Lactose-Free Béchamel:
- 1/4 cup nutritional yeast
- 1/4 cup lactose-free milk (unsweetened almond or soy milk work well)
- 2 tablespoons lactose-free butter (or vegan butter substitute)
- 2 tablespoons all-purpose flour
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
For the Lasagna:
- 1 pound lactose-free ground beef (or plant-based substitute)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 9 lasagna noodles (oven-ready or regular, adjust cooking time accordingly)
- 2 cups lactose-free ricotta cheese (or vegan ricotta)
- 1 cup lactose-free mozzarella cheese, shredded (or vegan mozzarella)
Instructions:
Get Started: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Make the Béchamel: In a medium saucepan, melt the lactose-free butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (a roux). Gradually whisk in the lactose-free milk until smooth. Bring to a simmer, stirring frequently, until thickened. Reduce heat to low, stir in nutritional yeast, nutmeg, salt, and pepper. Set aside.
Prepare the Meat Sauce: In a large skillet, brown the ground beef over medium-high heat. Drain off any excess fat. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes (if using). Bring to a simmer and cook for 15 minutes, stirring occasionally.
Assemble the Lasagna: Spread a thin layer of meat sauce in the bottom of the prepared baking dish. Layer 3 lasagna noodles over the sauce. Spread half of the ricotta cheese over the noodles, followed by half of the meat sauce and half of the béchamel sauce. Sprinkle with half of the mozzarella cheese. Repeat layers: noodles, ricotta, meat sauce, béchamel, and mozzarella. Top with the remaining lasagna noodles and the remaining mozzarella cheese.
Bake: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through. Let it rest for 10-15 minutes before serving.
Tips and Variations:
- For a richer flavor, use a blend of lactose-free cheeses like mozzarella and provolone.
- Add vegetables like spinach, mushrooms, or zucchini to the meat sauce for extra nutrients and flavor.
- Use gluten-free lasagna noodles for a gluten-free option.
- If using regular lasagna noodles, cook them according to package directions before layering.
- For a vegetarian option, replace the ground beef with lentils, mushrooms, or vegetables.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used. For a precise calculation, use a nutrition calculator and input your exact ingredients and quantities. Generally, expect a serving to be relatively high in calories and protein, with moderate fat content depending on the cheese and meat choices. The nutritional yeast contributes B vitamins.
This lactose-free lasagna recipe is a delicious and satisfying meal that's perfect for any occasion. Enjoy!