Classical lasagna for people keeping to a non classical diet (a gluten-, dairy- and eggs-free one)

As a twelve-year-old girl, I was on my way to London on a Ukrainian cruise ship, when I tasted lasagna for the first time in my life. The chèf there often cooked traditional Italian dishes, and it was on that ship where my love for Italian cuisine was born. And recently I’ve been given a pack of excellent lasagna sheets “NUTRI FREE” (gluten-, dairy- and eggs-free), which don’t even require any pre-cooking. To be frank, to make dairy-free bechamel sauce turned out to be quite a difficult process, but the outcome was beyond my expectations. So… this is my first lasagna, which I’m infinitely proud of.


  • gluten-free lasagna sheets
  • 300 g minced marble beef
  • tomato sauce (the recipe is here)
  • olive oil
  • salt
  • ground black pepper
  • 1 pinch ground nutmeg
  • 600 ml soy milk (or any other kind)
  • 3 tbsp gluten-free flour blend (a bread mix will definitely work)
  • vegan parmesan (the recipe is here)


  1. Fry minced beef in a pan with olive oil, then add some salt, pepper and tomato sauce and stew under the lid for 5-7 minutes.
  2. Put flour, nutmeg and 3 tbsp olive oil in a pan, stir it and heat. Gently pour a half of hot soy milk (300 ml) and whip it with a wire whisk to avoid lumps. Even if you don’t get the mixture smooth, you need not worry, for when your lasagna is ready, the lumps will not be seen.
  3. Put a lasagna sheet in an oven-tray, then put minced meat with tomato and bechamel sauces (repeat these steps untill you get the desired size of your lasagna). Finish the preparation process with spreading the top sheet with white sauce and sprinkle it with vegan parmesan.
  4. Bake for 20 minutes in a preheated to 220°С oven. Let the dish cool down a little bit before serving.

Translated by Katerina Tarakina

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