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Dairy-free lasagne recipe

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This delicious lasagne has all the comforting flavours of the classic recipe, layered with a rich beef ragu, pasta sheets and a creamy white sauce. The only difference is it's completely dairy-free! See method

Serves 6
Takes 1 hr 45 mins
566 calories / serving
Dairy-free

Ingredients

1 tbsp sunflower oil
1 medium onion, peeled and chopped
2 medium carrots, peeled and diced
1 celery stick, finely sliced
500g lean minced beef
150g chestnut mushrooms, wiped and sliced
100ml red wine
300ml beef stock (made with 1 stock cube)
400g chopped tomatoes
2 tbsp tomato puree
1½ tsp dried mixed herbs
1 bay leaf
250g fresh egg lasagne sheets

For the white sauce

600ml Free From soya milk
½ medium onion, peeled and thickly sliced
1 bay leaf
1 bushy thyme sprig
pinch of grated nutmeg
75g plain flour
75g Free From sunflower spread, plus extra for greasing
40g Free From soya mild, coarsely grated

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
2370kj
566kcal 28%
Fat
25g 32%
Saturates
7g 32%
Sugars
9g 10%
Salt
1.3g 22%

of the reference intake
Carbohydrate 47.6g Protein 31.6g Fibre 6g

Method

To prepare the white sauce, pour the soya milk into a large saucepan and add the onion, bay leaf and thyme. Bring to the boil, then immediately remove from the heat and leave to infuse for 30 mins. Heat the oil in a large, deep non-stick frying pan and gently fry the onion, carrots and celery over a medium heat for 10 mins, stirring occasionally. Increase the heat, add the beef mince and fry until the lightly coloured, stirring regularly to break up the meat. Add the mushrooms and cook for a further 3 mins, stirring.
Pour the red wine and beef stock over. Add the tomatoes, tomato purée, mixed herbs and bay leaf. Stir well and season well with salt and plenty of ground black pepper. Bring to a simmer and cook for 25–30 mins or until the mince is tender with no pink showing, and the sauce has thickened, stirring occasionally. Preheat the oven to gas 6, 200°C, fan 180°C. Whilst the ragu is cooking, strain the infused milk through a sieve into a jug and discard the onion and herbs. Mix the nutmeg into the flour. Melt the sunflower spread in a large non-stick saucepan over a low heat and stir in the flour. Cook for 1 min, stirring constantly.
Pour a little of the soya milk into the pan, stirring continuously. When the milk has been absorbed add a little more. Continue gradually adding the soya milk until it has all been used. Bring the sauce to a simmer and cook for 2 mins, stirring. Remove from the heat and season with salt and pepper. Grease a 2 litre ovenproof dish with a little sunflower spread. Remove the bay leaf from the ragu. Place a layer of pasta on the base of the dish, trimming a little if necessary, then add half of the ragu. Pour over a third of the white sauce.
Add another layer of pasta, the remaining ragu and a further third of the white sauce. Top with the remaining pasta and finish with the rest of the white sauce and a sprinkling of soya mild. Bake for 45 mins or until bubbling and golden brown. Serve with a large mixed salad.

See more Dairy-free recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.