A complete one-dish meal, these vegetable ragù lasagnas with soy béchamel are very soft and flavorful.
The Alì supermarkets have created a new line of plant-based products called star bene that can be purchased online. The supermarket is right near my home, so by browsing and checking labels I chose some good products to prepare these vegetable ragù lasagnas.
Simply prepare a béchamel using soy milk and spelt flour (organic). Combine soy strips with a lentil ragù. Layer the lasagna using a vegan gluten-free lasagna sheet.
You can serve it as a first course, but remember it also works perfectly as a complete one-dish meal with all macronutrients.
Also try the pea and artichoke vegetable lasagna, or the carasau bread and lentil lasagna, or the lasagna with pumpkin béchamel and peas.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Vegetable Ragù Lasagna
- 6 oz plant-based strips (Chunks Heura)
- 7 oz vegetable lentil ragù (Raguvè)
- 1/2 cup tomato passata (Alce Nero)
- 1 tsp fresh aromatic herbs
- 9 oz gluten-free lasagna sheets (Le Veneziane)
- 2 cups soy beverage (Alce Nero)
- 1/3 cup spelt flour (Molino Rossetto (or rice flour for gluten free))
- 2 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 2 tbsp sunflower seeds (Cerreto)
- 1 pinch nutmeg
Steps for the Vegetable Ragù Lasagna
Prepare the béchamel by heating the soy milk and, while stirring constantly, add the spelt flour, the oil, the salt and the nutmeg. If you want a gluten-free béchamel, use rice flour.
Let it thicken, pour into a bowl and cover with plastic wrap so it doesn’t form a skin.
Chop the plant-based strips and set aside. In a skillet heat a drizzle of extra virgin olive oil, add the lentil ragù, the tomato passata and the soy strips; sauté to combine for about five minutes. Finally add the chopped fresh herbs. Turn off the heat and set aside.
Blanch the lasagna sheets for a few minutes in boiling water to which you have added a splash of oil, then lay them out separately.
Assemble the lasagna: pour a spoonful of béchamel on the bottom of the baking dish, then cover with the gluten-free lasagna sheets, a layer of béchamel, vegetable ragù, toasted sunflower seeds, then more pasta, béchamel, ragù, repeating until finished.
Bake at 356 °F for 40 minutes. Serve with fresh aromatic herbs.
If you liked my recipe
You can make lasagna sheets by hand following this fresh pasta recipe: Fresh pasta tagliatelle
You can prepare the lasagna using cubed tofu instead of the soy strips. For the ragù you can also use rehydrated textured soy protein.
