Yes, I have altered my favourite lasagne dish to be dairy-free! It was extra delicious - surprise, surprise!!! Instead of making a white sauce with cows milk, I used Coconut Cream and added a teaspoon of Turmeric to make it a little cheesy looking. Gotta work on those visuals to make food at least a little appetising.
So here it is, off the top of my head, cos' thats how I make lasagne.
For 5-6 servings:
1 tbsp olive oil
1 large chopped onion
2 cloves garlic, minced
500gm minced beef
1 can tomato pasta sauce
1 can chopped whole peeled tomatoes
2-3 tsp mixed dried herbs
* Brown onions and garlic together, then add mince and cook for 10-15 minutes, stirring so meat doesn't stick to pot. Add the rest of ingredients and cook another 15 minutes or so.
1 can Coconut Cream
1 can water with 2 tbsp cornflour added
1 tsp turmeric
* Heat all the ingredients together in a pot for about 15-20 minutes, until thickened, stirring every now and then.
At least 1 bag of dried gluten free Lasagne
* Cook the pasta in a large stock pot filled with water, a tsp of salt and a tbsp of olive oil.
When all the above ingredients are cooked, place in layers into a oven dish and cook for 20-30 minutes in a moderate oven.