Lasagne Soligo

I absolutely love this dish. It is pure comfort food at its best without that heavy feeling afterward. This has been a family favorite for us for so many years and the kids have continuously asked for my lasagne since they were toddlers! I have never released this recipe – until now! I hope it becomes a fam fav for you too. I introduce to you the most delicious lasagne we have ever had (haven’t had one better yet), Lasagne Soligo!

Lasagne Soligo mise en place/ food prep
I always pair my lasagne with a salad. Dressing: Extra virgin olive oil (EVOO), a squeeze of lemon & a pinch of salt
Lasagne sauce on the stove

For the meat, we purchase pasture-raised grass-fed and finished mince beef. You can choose whether to use dairy cheese (we prefer cheese from pasture-raised and grass-fed cows wherever possible.) I don’t usually eat cheese, as it’s dairy and I do not do well with it. In this dish, however, I make an exception. It’s a dish we have on occasion. When I team a slice with a big salad containing plenty of dark leafy greens I feel more balanced without my usual mucus inflammatory response dairy gives me.

Bechamel sauce
Lasagne ready for baking

As there are a multiple steps involved I highly recommend you read through all of the ingredients and directions prior to attempting to make this. If you wish to save on time during the day I recommend making the meat sauce the day before. We purchase the gluten free lasagne sheets that do not require pre-cooking. If you wish to step the blended fresh and canned tomatoes step you can purchase ‘Passata,’ (not the same as tomato paste,) however as i’ve found it is not as flavourful as what is instructed in the recipe. If you would like the same results please adhere to the recipe and the weighted measurements in grams. Enjoy and let me know how you go. This is an absolutely delicious dish! Don’t forget to team yours with a salad to make it 5 to thrive approved!

Ready to enjoy with family and friends

Lasagne Soligo

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Recipe by Priscilla Soligo Course: Mains


Prep time


Cooking time






  • Meat Sauce Ingredients
  • 600g 2 Cups Minced Beef

  • 800g 2 Cans Canned Tomatoes, whole or chopped

  • 270g 2 Large Fresh Tomatoes

  • 150g 1 Onion, finely chopped

  • 150g 1 Carrot, finely chopped

  • 23g 1½ Tbsp Avocado Oil, or Olive oil

  • 15g 3 Garlic Cloves, minced

  • 3g 1 Tbsp Dried Italian Herbs

  • 6g 1 tsp Unrefined Salt

  • Bechamel Sauce Ingredients
  • 720g 3 Cups Unsweetened Almond Milk

  • 60g ¼ Cup Unsalted Butter, or Ghee

  • 35g ¼ Cup Cheese: Dairy (preferably pasture raised/ grass-fed), or non-dairy

  • 20g 2½ Tbsps Arrowroot Flour

  • Assembly
  • 300g 1 Pack Gluten Free Lasagne Sheets

  • 105g ¾ Cup Cheese: Dairy (preferably pasture raised/ grass-fed), or non-dairy

  • 60g ¼ Cup Filtered Water

  • 30g ½ Cup Fresh Basil, chopped


  • For the Meat Sauce:
  • In a high-speed blender, blend the canned tomatoes and fresh tomatoes.
  • On the stove on medium heat in a pan, heat up the oil. Add in onion and cook for 3 minutes with the lid on stirring intermittently, or until translucent and softened. Add in garlic and cook for 1 minute.
  • Add in the minced beef. Cook for a few minutes with the lid off stirring intermitently.
  • Add in carrot, Italian dried herbs, onion powder and the blended tomatoes. Bring to a boil with the lid on. Reduce the heat with the lid on to a low simmer for approx. 30 minutes, stirring intermittently.
  • Remove from the heat and stir through salt.
  • For the Béchamel Sauce:
  • On the stove on low-medium heat in a pan, heat up the butter or ghee. Sprinkle the arrowroot flour whilst continuously stirring to avoid lumps for 1 minute.
  • Add in the milk. Continue to stir for 10-15 minutes, or until thickened.
  • Add in the cheese. Stir for 1 minute until well combined. Remove pan from heat and set aside.
  • For the Assembly:
  • Preheat the oven 180C/356F.
  • Using a deep baking dish layer the lasagne (I use: 13×9 inch wide, 5×2.5 inch deep baking dish.) Place a small amount of the meat sauce, approx. ¼ Cup on the bottom of the dish.
  • Place lasagne sheets on top. Next layer with the meat sauce. Next layer with the béchamel sauce. Next, sprinkle some cheese on top. Finally, sprinkle approx. 1 Tablespoon of water (keeps lasagne moist.) Repeat. In our baking dish, we have 4 layers total of pasta sheets and everything in between.
  • Bake in the oven at 180C/356F for 20 minutes. Rotate the baking dish. Continue to bake for another 20 minutes (40 minutes total baking time.)
  • Remove from the oven and garnish with chopped or torn fresh basil to serve.


  • Storage: Lasagne will store for up to one week in the fridge. It stores for up to two months in the freezer, however it will be slightly drier when defrosted and warmed back up again.

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