Description
A halal-friendly, layered Italian lasagna showcasing bold tomato and cashew-cream flavors. This rich casserole substitutes traditional béchamel with a vegan cashew cream and uses halal-certified beef stew meat for a satisfyingly authentic, alcohol-free meal.
Ingredients
Lasagna Sheets, oven-ready
4 cups halal-certified tomatoes
1.5 lbs halal-grade beef stew meat
1 cup cashews
15 oz ricotta
1 medium onion, chopped
3 carrots, grated
3 tbsp tomato paste
2 tsp fresh rosemary
6 cups halal vegetable broth
2 lemons (zest and juice)
3 tbsp olive oil
Salt and pepper to taste
Instructions
Preheat oven to 375°F
Soak cashews for 4 hours; drain and blend with 2 tbsp olive oil, lemon zest/juice, and salt until smooth
Cook halal beef stew meat, onions, carrots, tomato paste, rosemary, and halal broth in a large pot until tender
In a bowl, mix ricotta (or vegan substitute) with salt and pepper
Spread ricotta mixture over a lasagna sheet in a 9×13-inch baking dish
Layer 1/3 meat sauce over ricotta, then add 3 lasagna sheets, and top with 1/3 cashew cream
Repeat layers twice
Let rest 10 minutes before slicing and serving
Notes
Cashew cream can be made halal-vegan by omitting dairy
Use 2-3 layers for balanced meat distribution
Avoid pre-cooked sheets if possible to prevent sogginess
Freeze unbaked layers for up to 2 months
Cashews add creamy texture without lard or alcohol
- Prep Time: 30
- Cook Time: 25
- Category: Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/10 of recipe)
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg