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Low Carb & Ketogenic Diet Recipes

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Dairy Free Lasagna

Dairy Free Lasagna


Dairy Free Lasagna

Dairy Free Lasagna

This dairy-free and low carb lasagne recipe tastes so good.  Many of our Carb Dodgers are looking to cut down on their dairy intake for various health or diet preferences.  This might be more low carb for you than Ketogenic in terms of the net carbs per serve, although it is of course much, much lower carb than a regular lasagne recipe.It can be prepared and kept in the fridge for up to 2 days before baking. If making ahead of time it can frozen assembled and unbaked, or after baking, for up to three months.
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Italian
Servings 8
Calories 369 kcal


For the Dairy Free Bechamel:

  • 1 tbsp extra virgin olive oil
  • 1 medium white onion diced
  • 1 clove garlic thinly sliced
  • 225 g cashews soaked and drained
  • 2 ½ tbsp nutritional yeast (more to taste)
  • 300 ml cashew milk
  • 1 tbsp lemon juice
  • ½ tsp sea salt
  • tsp nutmeg

For the Meat Layer:

  • 1 tbsp extra virgin olive oil
  • 1 medium white onion finely diced
  • 1 clove garlic minced
  • 2 sticks celery medium, thinly sliced
  • 500 g minced beef (ground beef)
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 10 cherry tomatoes finely chopped
  • 1 tbsp tomato purée
  • 125 g passata
  • 1 tbsp balsamic vinegar
  • 120 ml beef stock
  • salt and pepper to season

For the Pasta Layer:

  • ½ large butternut squash


  • To prepare the squash, peel and discard the skin. Use a speed peeler to peel the squash flesh into wide strips. Set to one side.
  • To prepare the dairy free bechamel, heat a tablespoon of olive oil in a frying pan (skillet) over a low/medium heat. Add the diced onion and sliced garlic. Sweat gently for 2-3 minutes until fragrant and tender. Set aside to cool.
  • Add the cooled onion and garlic to a blender along with the soaked and drained cashews, nutritional yeast, cashew milk, lemon juice, salt and nutmeg. Blend well to combine until smooth and creamy. Set aside while you cook the meat.
  • To prepare the meat layer, heat a tablespoon of olive oil in the skillet/frying pan. Add the onion, garlic and celery. Sweat gently for 2-3 minutes to soften.
  • Add the minced/ground beef, rosemary, thyme and a good pinch of salt and pepper to the skillet. Stir well to combine. Cook until the beef is browned all over.
  • Add the diced cherry tomatoes, tomato purée, passata and balsamic vinegar to the pan. Stir well to combine and cook for a few minutes more to soften the tomatoes.
  • Add the stock and stir well. Bring to a gentle boil then reduce to a simmer for 5 minutes or until the sauce is reduced right down.
  • Preheat the oven to 190°C (375°F), 170° (325°F) for fan assisted. Select a medium sized rectangular oven dish.
  • Spoon 1/3 of the meat mixture into the base of the oven dish in an even layer. Take 1/3 of the squash strips and arrange over the top of the beef to create a ‘pasta’ layer. Arrange the strips so that they are overlapping each other by about 1/2 an inch so there are no gaps.
  • Spoon 1/3 of the cashew bechamel over the squash layer and spread evenly with a spatula or the back of a spoon. Repeat this process using up the remaining ingredients, creating two more layers of meat, squash and bechamel.
  • Transfer to the oven and bake for 35 mins until cooked through, golden brown on top and the filling is bubbling.
Keyword Dairy-Free, low carb lasagna
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