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Ingredients
3-4
Servings
Ragù 400 gplanted.pulled
1onion
1carrot
2 green celery stalks
4tbsp olive oil
25 g tomato paste
250 g canned tomatoes
500 mlvegetable broth
50 gwhite wine
2 bay leaves
a pinch of salt, pepper, and rosemary
Bechamel
50 g White flour
50 g Margarine
400 ml Vegan cream
200 ml Almond milk
a little nutmeg, salt and white pepper
Lasagna
200 g lasagna sheets
Preparation
1
Cut all the vegetables into small cubes. Put olive oil and the chopped vegetables in a saucepan and cook over medium heat for 4-5 minutes.
2
While the vegetables are simmering gently, cut the planted.pulled large cubes. Add the planted.pulled the pot with the vegetables and sauté; after 3–4 minutes, add the tomato paste and stir until the planted.pulled is planted.pulled coated.
3
Deglaze with white wine and let the alcohol evaporate. Once the alcohol has evaporated, add the canned tomatoes, bay leaves and some rosemary. Bring the sauce to a boil and cook over medium heat for 35 minutes. After cooking, set aside and let rest.
4
In a separate saucepan, melt the margarine, add the flour and cook until golden brown, stirring constantly.
Once the roux has cooked, add the almond milk and vegan cream mixture to the same saucepan and whisk together. Bring the mixture to a simmer and cook until the consistency thickens. Season with nutmeg, salt and white pepper.
5
Preheat the oven to 180°C.
6
Start the lasagne with a thin layer of ragu and béchamel, cover these two layers with the dry pasta sheets, then add a thick layer of ragu and cover the ragu layer with another layer of béchamel. Repeat the previous step 4-5 times depending on the size of the baking dish, with the last layer being at least 2 cm below the edge of the baking dish.
7
Bake the lasagne for 30 minutes at 180°C.
8
Increase the temperature to 220 °C and bake for another 5 minutes to create a nice crust.
9
Let the lasagne rest for 5 minutes after cooking.
