Dairy Free Lasagna Recipe
by Editorial Staff
Delicious lasagna can be prepared without milk by replacing the béchamel sauce with your favorite sauce, or by smearing the lasagna sheets with soft cheese. It turns out a very juicy and mouth-watering snack that will delight the household and surprise your guests.
Ingredients
- 2 tablespoons olive oil
- 1 large brown onion, finely chopped
- 3 garlic cloves, crushed
- 2 tablespoons fresh oregano, chopped
- 500 g minced beef
- 5 anchovies, chopped (optional)
- 1/4 cup tomato paste
- 1/2 cup dry white wine
- 800 g chopped tomatoes
- 50 g spread
- 1/4 cup wheat flour
- 2 cups soy milk
- 125 g soy cheese, grated
- 150 g lasagna sheets
Directions:
- Heat oil in a saucepan over medium-high heat. Add onion, garlic, and oregano. Cook for 5 minutes, until the onions are soft. Add the minced meat and cook, stirring with a wooden spoon to break the minced meat, for 5 minutes, until browned.
- Add anchovies (if using) and tomato paste. Cook, stirring, for 1 minute. Add wine and cook for 2 minutes, until liquid is halved. Add tomatoes and bring to a boil. Reduce heat to medium and simmer for 10-15 minutes, until sauce thickens.
- Preheat oven to 160 ° C / 180 ° C with the fan on. Grease a 5 cm deep and 22 x 32 cm baking dish with butter. Melt the spread in a saucepan over medium heat. Add flour. Cook, stirring, for 1 minute until bubbles. Add milk gradually, whisking constantly until smooth. Cook, stirring occasionally, for 2 minutes, until thick. Add 1/2 cup grated cheese.
- Place a quarter of the lasagna sheets on top of the prepared baking dish. Spoon 1/4 of the minced meat onto the lasagna sheets. Spoon out 1/2 cup white sauce. Repeat layers 3 times, ending with the remaining white sauce. Sprinkle the remaining cheese on top and bake for 35-45 minutes until golden brown. Let stand for 10 minutes. Serve.
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