To prepare the vegan lasagna, start by making the dough for the pasta sheets. Place the whole wheat flour on a work surface, add a pinch of salt, the oil, and start kneading while gradually adding the water.
Continue working the mixture until you obtain a smooth and homogeneous dough. Wrap it in plastic wrap and let it rest for an hour at room temperature.
In the meantime, prepare the lentil ragù. Finely chop the carrots, celery, and onion, place them in a pan with the oil, and let them brown for 10 minutes. Add the rinsed lentils, chopped rosemary, tomato puree, and water.
Cover with a lid and let it cook for 60 minutes. When the lentils are cooked, season with salt and pepper.
Take the dough and divide it into pieces. Roll out the pasta with a pasta machine until you get a thickness of 3-4 mm. Cut the sheets into rectangles the size of the baking dish.
Blanch the pasta rectangles in salted water for 1 minute, drain them, and place them on a clean cloth.
Prepare the béchamel: heat the rice milk with the nutmeg. In another pan, melt the margarine, add the flour, and stir. Gradually pour in the hot milk, season with salt and pepper, and cook until you obtain a thick béchamel.
Assemble the lasagna in a baking dish: start with a layer of ragù, then a layer of pasta, followed by béchamel. Repeat until all ingredients are used, finishing with ragù and béchamel.
Bake in a static oven at 200°C for 40 minutes. Let it rest for 10 minutes before serving.
Pasta machine
Pan
Plastic wrap
Pair it with a pils-style beer!
Vegan lasagna can be stored in the refrigerator for 1-2 days. It can be frozen if made with fresh ingredients, allowing it to thaw in the refrigerator before cooking.
665.4 Calories per serving. Suitable for vegetarians and vegans.
Italia, Toscana
| Energy (kcal) | 164.84 |
| Carbohydrates (g) | 17.91 |
| of which Sugars (g) | 6.53 |
| Fat (g) | 7.32 |
| of which Saturates (g) | 3.09 |
| Protein (g) | 6.5 |
| Fiber (g) | 2.85 |
| Sale (g) | 0.08 |
