Ingredients

Scale

Ingredients for the Pasta:

12 lasagna noodles (preferably egg-free, gluten-free, or no boil noodles)
Salt for boiling water
Olive oil for drizzling

Tip: If you want to make your own pasta noodles, you need 100 g of all-purpose flour and 1 egg!

Ingredients for the Tomato Sauce (Ragu):

1 pound (450g) lean ground beef (or plant-based ground beef substitute for a vegan version)
1 onion, finely chopped
3 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
1 can (14 ounces) diced tomatoes
2 tablespoons tomato paste
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
Olive oil for cooking

Ingredients For the Bechamel Sauce

1/4 cup dairy-free butter (e.g., vegan margarine)
1/4 cup all-purpose flour (or gluten-free flour blend)
2 1/2 cups dairy-free milk (e.g., almond, soy, or oat)
Pinch of nutmeg
Salt and pepper to taste

Ingredients for the Filling (optional)

2 cups dairy-free vegan ricotta cheese (store-bought or homemade with tofu)
1 cup dairy-free shredded mozzarella cheese (your preferred brand)
1/2 cup nutritional yeast (for a cheesy flavor)
Salt and pepper to taste
Fresh spinach leaves (optional for added layers)

Note: You can fill your lasagna with any of this, though authentic lasagna is only layered with ragu and bechamel sauce!

Alternative Ingredients

For the Ragu:

Ground Meat Alternatives – Traditional ragu is made from ground pork and ground beef, however, you can also use ground lamb or turkey – you may just have a slightly different taste.
Vegetarian Ragu – Use diced vegetables like zucchini, bell peppers, carrots, and eggplant. Sauté those with garlic and onions for added flavor, it will taste fantastic!
Spices and Seasonings – Rosemary, thyme, fennel seeds, Italian seasoning, or paprika
Diced Tomatoes Variations – Fire-roasted tomatoes or Italian-style diced tomatoes for a different flavor.

For the Bechamel Sauce:

Alternative Flour – Gluten-free flour blend
Dairy-Free Butter Alternatives – Coconut oil, olive oil, or vegan margarine.
Non-Dairy Milk Choices – Almond, soy, oat, cashew, or coconut milk
Seasonings – Garlic powder, onion powder, or a pinch of turmeric for color.

For the Filling:

Dairy-Free Cheese Alternatives – Dairy-free shredded mozzarella cheese brands made from ingredients like coconut, soy, or almond. Alternatively, you can also make a homemade dairy-free cheese sauce using nutritional yeast, cashews, or potatoes.
Tofu Ricotta – Blend firm tofu with nutritional yeast, lemon juice, garlic, salt, and pepper until creamy.
Vegan Parmesan – Sprinkle vegan cheese or a mix of ground nuts and nutritional yeast on the top layer for added flavor.
Spinach Alternatives – Kale or Swiss chard
Extra Veggies – Roasted or sautéed veggies like roasted red peppers, artichoke hearts, or sliced olives.

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Instructions

How to Prepare the Tomato Sauce (Ragu) – use a slow cooker if you have one!
- In a large skillet, heat a drizzle of olive oil over medium-high heat, then add the finely chopped onion and minced garlic – sauté until they become soft and translucent.
- Add the ground beef (or plant-based substitute for a vegan version) and cook until it’s browned and cooked through, breaking it into crumbles as it cooks – the brown may look different than you’re used to if you use a combination of meats, but just make sure it’s no longer pink.
- Once it’s not pink anymore, stir in the crushed tomatoes, diced tomatoes, tomato paste, dried basil, dried oregano, dried thyme, salt, and pepper and let the ragù simmer for about 1.5-2 hours, allowing it to thicken and really develop the flavors.
How to Prepare the Dairy-Free Ricotta – Optional to Use!
- In a bowl, combine the crumbled tofu, nutritional yeast, dairy-free milk, lemon juice, minced garlic, salt, and pepper and mix it well to create a ricotta-like consistency, then set aside.
Cook the Lasagna Noodles in a large pot with water and some salt, then rinse them with cold water, drain, and set aside – or use no-boil lasagna noodles
How to Make Dairy-Free Bechamel Sauce
- In a separate large saucepan, melt the dairy-free butter over medium heat, add the all-purpose flour, and whisk continuously to create a roux.
- Then, gradually add the dairy-free milk while whisking to avoid lumps
- Continue to cook and whisk until the sauce thickens, about 5-7 minutes.
- Add a pinch of nutmeg, salt, and pepper to taste and remove it from the heat.
How to Layer and Assemble the Lasagna
- First, preheat your oven to 375°F (190°C).
- Grease a 9×13-inch baking dish with olive oil and begin layering the lasagna
- Start with a layer of lasagna noodles, followed by a layer of bechamel sauce and drizzles of the ragu sauce, before you add another layer of pasta – if you want to use dairy-free ricotta mixture or any other fillings add those before placing the pasta on top.
- Repeat this layering process until you have at least 3-4 layers – finish the top of the lasagna with ragu and bechamel sauce.
Tip: To make it taste even better, let it cool off at room temperature and put it in the fridge for a few hours or overnight before cooking. You’ll be surprised how much better it will taste as it gives the layers time to set!
Bake the Lasagna
- Cover the top with aluminum foil and bake lasagna in the oven for 30 minutes
- Remove the foil and bake for another 10-15 minutes or until the top is golden and bubbly
- Let it cool off and enjoy!

Instructions on how to make your own lasagna noodles:

Put the flour in a medium bowl and make a well in the center with a spoon; this is where the egg will go.
Incorporate the egg into the dough, use a fork to gently stir the area around the egg and the hole until it’s all gone – then let it rest for 30-60 minutes.
If the dough is still sticky after this step, add more flour and knead until it is no longer sticky – make sure not to add too much flour!
Prepare a clean work surface with a little bit of flour on it and roll out a portion of the dough in one direction alone.
Flip it and repeat the process
Keep going until you have a large enough sheet to cut into 3–4 layers of noodles.

Note: No need to cook these! The moisture from the lasagna will cook them.