Vegan Lasagna

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 begin kneading while gradually adding the water.

Continue working the mixture until you get a smooth and homogeneous dough ball. Wrap it in plastic wrap and let it rest for one hour at room temperature.

Meanwhile, 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 cook for 60 minutes. When the lentils are cooked, season with salt and pepper.

Take the dough ball and divide it into pieces. Roll out the dough with a pasta machine until it reaches a thickness of 3-4 mm. Cut the sheets into rectangles the size of your baking dish.

Blanch the pasta rectangles in salted water for 1 minute, drain them, and place them on a clean kitchen towel.

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 get a thick béchamel sauce.

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 rest for 10 minutes before serving.