From the union of fresh pasta sheets, comes one of the most beloved dishes of the whose origins are very ancient.
Lasagna bolognese with béchamel and ragù, a beloved Emilian dish, dates back to the start of the 19th century. The vegan version is just as rich in flavor thanks to the thick and velvety béchamel and full-bodied seitan ragù. The fresh pasta sheets can also be prepared with wholemeal or spelt flour, which adds a rustic flavor.
Vegan Lasagna with Seitan Ragù
Ingredients for 8
For pasta
1 cup double-milled semolina flour
1 cup wholemeal flour
1 cup warm water
⅓ cup extra-virgin olive oil
salt
For the ragù
2 cups tomato sauce
1 lb. fresh seitan
4 carrots
1 red onion
1 celery, stick
extra-virgin olive oil
salt
For the béchamel sauce
¼ cup flour
¼ cup of extra virgin olive oil
2 cups soy milk
nutmeg
salt
In a bowl, combine semolina flour, wholemeal flour, salt, and water, and mix with your hands. Transfer the dough to a cutting board and knead for 10 minutes to form a smooth, uniform ball. Wrap the dough with cling film and let it rest for 30 minutes at room temperature. After this time, roll out the dough on the cutting board to a thickness of around 3 millimeters, and cut into thin rectangular sheets.
Peel and chop the onion, carrots, and celery, and place in a large pan with 3 Tbsp. oil. Turn on the heat and fry the vegetables at a low temperature for 10 minutes. Cut the seitan into chunks, chop it into fine pieces, and add it to the sauté.
After a few minutes, add the tomato sauce and cook for 5 minutes, stirring continuously. Add 4 ladles of water and cook for 15-20 minutes over low heat, stirring occasionally.
Heat the flour and oil for a few minutes in a non-stick pan. Pour the soy milk and mix with a whisk to prevent any lumps from forming. Continue until the mixture reaches a light boil, lower the heat, and keep stirring until the béchamel is creamy. Season with nutmeg and salt.
Gently blanch the pasta sheets for about 1 or 2 minutes in salted water, remove with a slotted spoon, and set aside on a clean cloth without overlapping them.
Spread a layer of ragù on the base of a large pan, cover the entire surface with pasta sheets, and then add more ragù and béchamel. Cover with pasta sheets and alternate the layers as such until you finish all the ingredients.
