Dairy/Lactose-Free Lasagne



Gosh I love making lasagne! It’s a lot of work and takes a lot of time but the reward at the end is just fabulous. Tastier, fresher and less salty than the versions you can buy in a supermarket, and you’re totally in control of the ingredients. Don’t like carrots? Leave them out. Love mushrooms? Add as many as you want. You can even get creative with the filling, as I have done in the past myself. If you want to try something different, have a look at my Meat-free lasagne with four beans, spinach & chestnut mushrooms and a cheese béchamel sauce or my Spinach and ricotta lasagne with mozzarella.

I made this lasagne lactose free, as it was created during an Instagram partnership with Avonmore, but you can of course use normal milk & cheese if you have no lactose issues. The quantities will remain the same whether you use lactose free ingredients or not. You can also make it fully dairy-free by using dairy-free alternatives.

As part of my Instagram campaign I made a live video of my recipe as well, I’ve added the video here -it’s really not the best camerawork as I was holding my phone in one hand and cooking with the other, but it might be useful to some people I hope.



Adjust Servings
500g beef mince
500g pork mince
4 carrots
3 cloves of garlic
400g mushrooms
800g tinned plum tomatoes
200g tomato puree
1l dairy/lactose-free milk
100g plain/all-purpose flour
100g dairy-free butter
500g dairy/lactose-free cheese
12 lasagne sheets at least
2 handfuls of fresh basil
2tbsp 2
1tsp nutmeg


Preheat your oven to 180°C (fan)
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Chop onion in small pieces and crush the garlic
Slice up mushrooms in thick pieces
Slice up the carrots in bite size pieces
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Mix both minces together, use paper towel to pat the mince, to take up as much liquid as possible
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Heat up olive oil in a frying pan, add onion, garlic and the mince mix and cook for 5 minutes, then add carrots and mushrooms.
If you see too much water forming at the bottom of your pan, scoop it out with a tablespoon. We don't want our mince to be boiled, we want it fried.
Add herbes de Provence, plum tomatoes and chopped up fresh basil
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Let it simmer for another few minutes, then add in the tomato puree
Season with pepper (salt optional)
Simmer for 10 minutes
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Meanwhile let's make our white sauce!
Add butter to a deep pot at low heat
Once the butter has melted, add in the flour and stir until you get something that resembles a mixture that smells like pastry, make sure it's dry enough so continue to cook it at low heat until it's dry enough and not too shiny (you can add a bit more flour if it's not drying up enough), then gradually stir in milk while mixing vigorously to avoid lumps
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Keep adding milk until all the milk is gone, you should now have a nice béchamel sauce
Stir in 3/4 of the cheese (leave enough to cover the top of your lasagne) and add nutmeg as well as a bit of pepper
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Spread out some of the white sauce on the bottom of your lasagne casserole
Layer the lasagne sheets on top.
Tip: if your casserole has round edges, just break off the corner of the lasagne sheet to fit it in
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Add tomato sauce on top, followed by white sauce and another sheet of lasagne
Add white sauce on top of your second lasagne sheet layer and finish with the remaining cheese
Pop in the oven for at least 35-45 minutes until the cheese is crispy and the center is fully cooked
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