Dairy Free Lamb, Mushroom and Chickpea Curly Lasagna

Serves: 4
Classification: Pasta

Preparation Time: 35 mins
Cooking Time: 35 mins


San Remo Curly Lasagna 8.80oz

1/2 cup red wine
2 cloves
2 bay leaves
26 oz ground beef
3 cups button mushrooms, sliced finely
1 tbsp garlic, crushed
1 tbsp dried thyme
1 white onion, peeled & finely diced
3 tbsp olive oil
2 x 14 oz tin chopped tomatoes
1 tin chickpeas, drained & washed
Salt & pepper
½ cup flat leaf parsley, chopped finely

White Sauce
5 tbsp water
4 tbsp corn flour
6 black peppercorns
1 bay leaf
2 cloves
1/2 brown onion, peeled
33 fl oz soy milk
Salt & pepper

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  1. Pre heat the oven to 360°F.
  2. Heat olive oil in large frying pan on medium to high heat. Add onion, thyme, garlic, mushrooms and sauté for 2 to 3 minutes, without colouring the garlic.
  3. Add mince crushing any lumps with a spoon, cook until ground beef is browned.
  4. Add the bay leaves, cloves, red wine and reduce heat to a simmer.
  5. Reduce wine by half, then add tomatoes, chickpeas and stir through.
  6. Cook for 30 minutes, season with salt and pepper.
  7. Lastly add parsley to sauce.


White sauce:

  1. In a saucepan; place soy milk, onion, cloves, bay leaf and peppercorns and place on a low to medium heat, making sure milk slowly comes to the boil infusing all the flavours.
  2. Once milk has boiled, turn off heat and strain into a bowl. Put strained milk back into the pot on low heat.
  3. Combine cornflour and water together to make a smooth paste and add to the milk.  Stir until the sauce thickens approx 2-3 minutes.
  4. Add salt & pepper to taste.



  1. In a baking dish, pour ½ cup of beef & mushroom sauce over the base.
  2. Cover with a layer of lasagna sheets. Cover the sheets with enough meat sauce to cover pasta.
  3. Next pour ¼ cup of white sauce over the meat sauce.
  4. Repeat with pasta, beef and white sauce until 4 layers of lasagna are made.
  5. Finish with white sauce on top.
  6. Bake in the oven for 30 to 35 minutes

© San Remo Macaroni Company Pty Ltd 2018
The Copyright for this recipe has been assigned to and is held by San Remo.

Dairy Free Lamb, Mushroom and Chickpea Curly Lasagna

Main course