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Dairy-free lasagne

03 Mar 14

Everyone can enjoy a delicious classic main of lasagne, regardless of dietary needs!


To Prep


To Cook







  • 2 tablespoons olive oil
  • 1 large brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 tablespoons chopped fresh oregano leaves
  • 500g beef mince
  • 5 anchovies, chopped (optional)
  • 1/4 cup tomato paste
  • 1/2 cup dry white wine
  • 2 x 400g cans diced Italian tomatoes
  • 50g Nuttelex spread
  • 1/4 cup plain flour
  • 2 cups soy milk
  • 125g soy cheese, grated  (I used Notzellrella from Chirnside Park Health Food Store)
  • 150g dried lasagne sheets

  1. Step 1

    Heat oil in a saucepan over medium-high heat. Add onion, garlic and oregano. Cook for 5 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.

  2. Step 2

    Add anchovies (if using) and tomato paste. Cook, stirring, for 1 minute. Add wine. Cook for 2 minutes or until reduced by half. Add tomato. Bring to the boil. Reduce heat to medium. Simmer for 10 to 15 minutes or until thickened

  3. Step 3

    Preheat oven to 160°C/180°C fan-forced. Grease a 5cm-deep, 22cm x 32cm (base) baking dish. Melt spread in a saucepan over medium heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually add milk, whisking constantly until smooth. Cook, whisking, for 2 minutes, or until thick. Stir in 1/2 cup cheese.

  4. Step 4

    Arrange one-quarter lasagna sheets over base of prepared baking dish, breaking to fit. Spoon one-quarter mince mixture over lasagne sheets. Spoon over 1/2 cup white sauce. Repeat layers 3 times, finishing with remaining white sauce. Sprinkle with remaining cheese. Bake for 35 to 45 minutes or until golden and pasta tender. Stand for 10 minutes. Serve

Recipe from