This recipe is my own creation. Just because you’re lactose intolerant doesn’t mean that you can’t enjoy lasagna. Yes, I know you can take pills that will help you digest lactose, but that’s not my idea of enjoying a meal. I hope that anyone out there who wants to try this meal will have success in trying it out. Even if you’re not lactose intolerant, you can still use this recipe, which is sure to impress your guests.

Ready in 1 hour 40 minutes

Serves 8 people

Ingredients: 

• 9 Lasagna Sheets
• Optional: handful of Parmesan cheese (Do note, it does have lactose but it is lower in content)
• 4-6 oz of ground beef
• 2 teaspoons minced garlic
• 4 tablespoons of dairy-free butter
• 3-4 tablespoons of flour
• 2 cups of lactose-free milk
• 4 ½ cups of water
• ½ cup fire roasted crushed tomatoes (or any other crushed tomatoes)
• 3 tablespoons of taco seasoning ( I used Taco Bell’s seasoning)
• ½ teaspoon of paprika (optional for spicy flavor)
• 1 teaspoon of salt
• ½ teaspoon black pepper
• Red pepper (optional)

Preparation:

Before cooking, I suggest that you wash your hands. I wash my hands multiple times throughout cooking as well. It makes sure that your food is not going to give anyone food poisoning. Also, it’s good hygiene.

Lasagna Sheets

1. Boil 4 cups of water, add a ½ teaspoon of salt, and 9 sheets of lasagna.
2. Cook lasagna until “al dente.” This usually takes me 10-15 minutes.
3. Drain the lasagna.

Meat Sauce

1. Bring ½ cup of water to boil.
2. Add in 4-6 oz of ground beef, 1 teaspoon of minced garlic, and 2 tablespoons of the taco seasoning.
3. Let it cook for at least 10 minutes, until all the water from the meat is gone.
4. Next, add in the last tablespoon of taco seasoning and ½ cup of fire roasted crushed tomatoes.
5. Let it cook on medium for 5 minutes, then it’ll be done.

Béchamel Sauce

1. Melt 4 tablespoons of dairy-free butter in a deep pan.
2. Add in 1 teaspoon of minced garlic.
3. Add in 3-4 tablespoons of flour, one tablespoon at a time and mix well.
4. Add in 2 cups of lactose-free milk, pouring it in a half cup at a time and continuing to mix well until it gets to a creamy texture.
5. Add in 1 teaspoon of paprika if you want it spicy.
6. Add in ½ teaspoon of salt and ½ teaspoon of black pepper, for a nice flavor.
7. Add in 1-2 tablespoons of Parmesan cheese, if desired.

Assembly

1. Lightly grease a lasagna pan
2. Spread three lasagna sheets across the pan.
3. Spread half of the meat sauce on the first layer.
4. Spread a third of the Béchamel sauce on, after the meat sauce.
5. Place three lasagna sheets over that.
6. Spread the other half of the meat sauce on the second layer.
7. Spread another third of the Béchamel sauce on, after the meat sauce.
8. Place the last three lasagna sheets on over the previous two layers.
9. Add the remaining Béchamel sauce.
10. Add a handful of Parmesan cheese on top (optional).
11. Then place in a toaster oven, or regular oven, at 375 degrees Fahrenheit for 25-30 mins.
12. It will take at least 25 minutes for it to get to be light, golden brown.
13. Once it’s a light, golden brown on the top, take out of the oven.
14. Enjoy!

Tips

1. Always stand by the entire time that you are cooking the béchamel sauce.
2. If you can control your hunger, let the lasagna cool for 10-15 minutes after it comes out from the oven, or else it will start to collapse while you’re taking it out.  
3. Enjoy the lasagna with your family! It makes for a great family dinner.
4. Add cheese at the top of every layer, if you want it to be extra cheesy.