Yes you can still enjoy this family favourite if you’re dairy-free. Our version uses soya milk and dairy-free cheese for a just-as-tasty dish.
Suitable for Egg free | Dairy-free
Prep time 50 minutes
Cook time 40 minutes
For the béchamel:
- 75g dairy-free sunflower spread
- 75g plain flour *
- 600ml unsweetened soya milk *
- 1 bay leaf
- 40g dairy-free cheddar-style cheese, finely grated
- 1 tsp caster sugar
- Freshly grated nutmeg *
Nutrients per serving:
Heat the oven to 180ºC/160ºC fan/gas mark 4. Heat a large casserole pan with the oil, then add the onion, carrot and celery. Fry for about 8 minutes, then add the garlic and meat-free beef. Turn the heat up and fry for about 8 more minutes, mashing up the meat-free beef with a wooden spoon to get rid of any clumps. Season with pepper.
Add the oregano and passata. Crumble in the stock cube and add 200ml hot water. Cover and simmer for about 20 minutes, then remove the lid and simmer for 10 more minutes until thickened. Check the seasoning.
Meanwhile, make the béchamel. Put the dairy-free spread and flour in a saucepan and mix with a wooden spoon over a low heat until the spread has melted. Cook for 1 minute, then take off the heat and gradually blend in about half the soya milk, ensuring there are no lumps. Return to the heat, add the rest of the soya milk and the bay leaf and stir constantly over a low heat for 10 minutes until thick and custard-like. Turn off the heat, stir in the cheese, sugar and about ¼ teaspoon nutmeg. Season with salt and pepper to taste. Remove and discard the bay leaf.
Now start to layer up your lasagne. Spread ¼ of the meat sauce in the base of a 28m x 20cm lasagne dish. Drizzle over a couple of spoons of the white sauce, then add 3 lasagne sheets. Repeat this to make 4 layers of pasta, finishing up with the last ¼ of meat sauce and the majority of the white sauce in a thick layer.
Place in the oven for 40 minutes until golden and bubbling. Leave to sit for 5-10 minutes before serving with a green salad.
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