The Ultimate Dairy-Free Classic Lasagna (Al Forno Style)
True Italian lasagna doesn't rely on heavy layers of artificial vegan cheese. It’s all about the perfect balance of a rich, slow-simmered ragù and a luxurious, silky dairy-free béchamel. A masterpiece of traditional architecture, this dairy-free classic lasagna is entirely plant-based.
Ingrédients
Method
- The Ragù: Sauté the soffritto (onion, carrot, celery) in olive oil until soft. Add the meat (or alternative) and brown thoroughly. Pour in the crushed tomatoes, garlic, and herbs. Simmer uncovered on low heat for at least 1 hour until thick and rich.
- The Assembly: Preheat oven to 180°C (350°F). In a rectangular baking dish, spread a thin layer of ragù. Add a layer of lasagna sheets. Top with ragù, then a generous layer of your velvety dairy-free Béchamel.
- The Layers: Repeat the process (Pasta, Ragù, Béchamel) until all ingredients are used, finishing with a thick, glossy layer of Béchamel on top. Dust with a little nutritional yeast if desired.
- The Bake: Bake uncovered for 35-40 minutes until the top is beautifully golden brown and bubbling.
Chef's Tip: The Resting RuleNever cut a lasagna straight out of the oven. The secret to those perfectly clean, architectural slices that look incredible on a plate (and in photos) is allowing the dish to rest for at least 15 to 20 minutes before slicing. This allows the dairy-free béchamel to set and bind the layers together.
Notes
To make this recipe, you will need a full batch of my signature cream sauce. You can find the step-by-step guide here : The Ultimate Dairy-Free French Béchamel Sauce