Meat Lasagna (With Dairy-Free Bechamel Sauce)

Meat lasagna with a creamy bechamel sauce that is dairy free, and quick to make! How awesome is that?

Ok folks, as you must have realized from the title and introduction of this post, today we are discussing meat lasagna. More specifically, meat lasagna that has no cream, milk, butter, or cheese. So it’s perfect for those with dairy allergies or who keep kosher.

I first saw this recipe in a forum I’m a part of, tweaked it around a bit, and now it is always a big hit any time I make it.

But of course, kids being kids, they have to always be contrary. Whenever I make meat lasagna, one kid says he only likes cheese lasagna. Whenever I make cheese lasagna, one kid says he only likes meat lasagna.

(But whichever lasagna I make, all the kids always gobble it up. Because lasagna is delicious.)

This lasagna uses no-boil lasagna noodles, because who has patience to boil lasagna noodles before making the lasagna? Too much work.

I have seen that even if the lasagna noodles don’t say “no boil” you can still just use them raw when constructing the lasagna (constructing the lasagna? Is that how you say it? Eh, why not.) and they will still get cooked. I’ve never tried that, so I can’t say if that works or not.

So just do yourself a favor and buy the no-boil lasagna noodles, mkay?

Great. Glad we got that sorted out. Let’s see, anything else I need to point out before getting to the lasagna recipe…

Oh yeah!

Don’t use white pepper when spicing this lasagna. In my opinion, don’t use white pepper ever. I once randomly put white pepper in the meat mixture for the lasagna (someone gave it to me because they weren’t using it. I saw afterwards why.) And the lasagna came out awful. As my husband said, it tasted like a barn. (Isn’t that a lovely description. Just what every wife wants to hear when serving her husband dinner.)

Anyway. That’s all the introduction I have for today, I think. So, on to the recipe!

Meat Lasagna Recipe

Meat Lasagna Ingredients

For the Bechamel

3 oz oil
1/4 cup + 1/8 cup flour (or 6 tablespoons)
3 cups boiling water
onion soup mix, salt, and pepper to taste

For the Meat

1 lb ground beef
1 small onion, chopped
200 ml/a bit less than 1 cup canned tomato sauce
salt, black pepper, garlic powder, sugar to taste

For the Lasagna

9 no boil lasagna noodles

Meat Lasagna Method

1. To prepare the bechamel: heat oil over medium-low heat. Add flour and stir to combine. Cook the oil and flour together for around a minute, stirring constantly so the flour doesn’t burn. Add the boiling water to the oil-flour mixture one cup at a time, stirring very well in between each cup. (To save yourself tons of time: boil the water with an electric kettle. Seriously. This is my #1 time-saving tool in the kitchen.) Season bechamel with salt, pepper, and onion soup mix.

2. To prepare the meat: Brown the meat and onions in a large frying pan, and then drain excess fat. Add tomato sauce, salt, pepper, garlic powder, and sugar. Mix to combine.

3. To assemble the lasagna: smear some bechamel sauce over the bottom of a 9 x 13 inch lasagna pan (this helps prevent the lasagna noodles from sticking to the bottom of the pan.) Lay three lasagna noodles to cover the bottom of the pan. Spread half of the meat mixture over the noodles. Pour 1/3 of the bechamel sauce over the meat. Repeat with noodles, meat, bechamel. Place the last three noodles on top, and pour the remaining bechamel sauce over them.

4. Cover the lasagna and bake at 350F/180C for half an hour. Let the lasagna rest for a few minutes before serving. (This is important for any lasagna, because it helps the lasagna to set.)

And that’s it! Who would have thought that a meat lasagna with dairy free bechamel sauce could be so simple? But that’s what we do around here; we make easy, yet delicious, food.

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Meat lasagna with a creamy bechamel sauce that is dairy free, and quick to make! How awesome is that?

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 30 mins

Resting Time 5 mins

Total Time 1 hr

Course Main Course

Cuisine Italian

Servings 6

Calories 559 kcal

Ingredients

  

For the Bechamel

• 3 oz oil
• 1/4 + 1/8 cup cup flour or 6 tablespoons
• 3 cups boiling water
• onion soup mix, salt, and pepper to taste

For the Meat

• 1 lb ground beef
• 1 small onion chopped
• 200 ml canned tomato sauce a bit less than 1 cup
• salt, black pepper, garlic powder, sugar to taste

For the Lasagna

• 9 no boil lasagna noodles

Instructions

 

• To prepare the bechamel: heat oil over medium-low heat. Add flour and stir to combine. Cook the oil and flour together for around a minute, stirring constantly so the flour doesn't burn. Add the boiling water to the oil-flour mixture one cup at a time, stirring very well in between each cup. (To save tons of time: boil the water with an electric kettle.) Season bechamel with salt, pepper, and onion soup mix.
• To prepare the meat: Brown the meat and onion in a large frying pan, and then drain excess fat. Add tomato sauce, salt, pepper, garlic powder, and sugar. Mix to combine.
• To assemble the lasagna: smear some bechamel sauce over the bottom of a 9 x 13 inch lasagna pan (this helps prevent the lasagna noodles from sticking to the bottom of the pan.) Lay three lasagna noodles to cover the bottom of the pan. Spread half of the meat mixture over the noodles. Pour 1/3 of the bechamel sauce over the meat. Repeat with noodles, meat, bechamel. Place the last three noodles on top, and pour the remaining bechamel sauce over them.
• Cover the lasagna and bake at 350F/180C for half an hour. Let the lasagna rest for a few minutes before serving. (This is important for any lasagna, because it helps the lasagna to set.)

Notes

Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary needs please consult with your healthcare practitioner. 

Keyword dairy free, lasagna, meat