Vegan Lasagna

To prepare vegan lasagna, start by making the dough for the pasta. Place whole wheat flour on a work surface, add a pinch of salt, the oil, and start kneading while gradually adding water.

Continue to work the mixture until you obtain a smooth and homogeneous dough. Wrap it in cling film and let it rest for an hour at room temperature.

Meanwhile, prepare the lentil ragù. Finely chop carrots, celery, and onion, add them to a saucepan with the oil, and let them sauté 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 it with salt and pepper.

Take the dough and divide it into pieces. Roll out the pasta with a pasta machine until you achieve 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 kitchen towel.

Prepare the béchamel: heat the rice milk with nutmeg. In another saucepan, melt the margarine, add the flour, and stir. Gradually pour in the warm 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.