When my daughter was an infant, she was diagnosed as being Cows Milk Protein Intolerant. She grew out of it at about 18 months of age, but for what seemed an eternity (as I love my dairy) I was making dairy free meals and snacks. A few days ago I made this for a friend who thinks that her newborn baby may also be cow milk protein intolerant.
I'm not going to reinvent the wheel here by giving a full recipe for making lasagna, as it's really only the white sauce that is different from ordinary lasagna. So make the sauce for the lasagna the usual way.
When making the white sauce, substitute the butter or margarine for a non-dairy alternative, such as Nuttelex. You can also substitute the milk for rice milk. I tried using oat milk and almond milk but found rice milk to be the best. Note that as the soy protein and cows milk protein are very similar in structure, so often people who are cows milk protein intolerant are also soy protein intolerant, so don't use soy milk if that is the case for you.
30g Nuttelex
2 or 3 tablespoons plain flour
350ml rice milk
Melt the butter. Add the plain flour, stir until combined and "cook out" the flour (the flour will go pale in colour). Add the milk slowly and stir until there are no lumps. Cook until mixture thickens. You may find this takes longer to thicken than ordinary white sauce and even when it has thickened I find it is still a bit watery. I do this process in a microwave safe jug and it takes about 7 minutes.
Layer the lasagna in the usual way. I put a thin layer of white sauce in the middle layer of mine and then put the rest on top. As there is no cheese in this recipe, to give the topping a bit colour I sprinkle on some paprika.
I won't look as yummy as ordinary lasagna but will still taste good.
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