Dairy-free lasagne recipe

  • Serves 6
  • 566 calories / serving
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This delicious lasagne has all of the same comforting flavours, layered with a rich beef ragu, pasta sheets and a creamy white sauce. The only difference is it's completely dairy-free! 

  1. 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 minutes. 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 minutes, stirring occasionally. Increase the heat, add the mince and fry until the lightly coloured, stirring regularly to break up the meat. Add the mushrooms and cook for a further 3 minutes, stirring.
  2. 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 minutes or until the mince is tender with no pink showing, and the sauce has thickened, stirring occasionally. Preheat the oven to 200°C/fan 180°C/Gas 6. 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 minute, stirring constantly.
  3. 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 minutes, 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.
  4. 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 minutes 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.

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  • Ingredients

  • 1 tbsp sunflower oil
  • 1 medium onion, peeled and chopped
  • 2 medium carrots, peeled and diced
  • 1 celery stick, finely sliced
  • 500g (1lb) lean minced beef
  • 150g (5oz) chestnut mushrooms, wiped and sliced
  • 100ml (3 1/2fl oz) red wine
  • 300ml (10fl oz) beef stock (made with 1 stock cube)
  • 400g (13oz) chopped tomatoes
  • 2 tbsp tomato puree
  • 1 1/2 tsp dried mixed herbs
  • 1 bay leaf
  • flaked sea salt
  • freshly ground black pepper
  • 250g (8oz) fresh egg lasagne sheets
  • For the white sauce

  • 600ml (1pt) Free From soya milk
  • 1/2 medium onion, peeled and thickly sliced
  • 1 bay leaf
  • 1 bushy thyme sprig
  • pinch of grated nutmeg
  • 75g (3oz) plain flour
  • 75g (3oz) Free From sunflower spread, plus extra for greasing
  • 40g (1 1/2oz) Free From soya mild, coarsely grated
  • 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


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