The lasagna with vegetable ragù is a delicious and easy-to-prepare dish. I made it with soy ragù, which I personally love, with an olive oil béchamel, perfect as a tasty first course to cook in advance and gratinate just before serving. Let’s get to work and prepare the lasagna with vegetable ragù together.
OTHER VEG DISHES
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making lasagna with vegetable ragù
- 2 cups plant-based milk
- 3.5 tbsp extra virgin olive oil
- 0.4 cup all-purpose flour
- to taste salt and nutmeg
- 4.4 oz soy flakes
- 2.5 cups tomato sauce
- 1 carrot
- 1 stalk celery
- 1 onion
- to taste salt
- 4 tbsp extra virgin olive oil
- to taste chili pepper
- 7.1 oz egg-free lasagna sheets
- 1 oz vegan grated cheese
- 2 tbsp extra virgin olive oil
Tools
This post contains affiliate links
- Saucepan
- Whisk
- Baking Dish
Steps for preparing lasagna with vegetable ragù
Prepare the ragù: clean and chop the vegetables. Sauté them in a pan with a drizzle of oil. Add the soy flakes after soaking them for 10 minutes in boiling water, then drained and squeezed. Let it season and add the tomato sauce, salt, and chili pepper. Cook for an hour over low heat, stirring occasionally.
Prepare the béchamel by pouring the oil into a saucepan. Add the flour and work with the whisk. Add the plant-based milk, salt, and nutmeg, and, always stirring, cook until the béchamel thickens.
In a baking dish, put a layer of béchamel. Lay down a lasagna sheet. Cover with béchamel and vegetable ragù. Make more layers until you finish the ingredients. On top, grate the vegan grated cheese, drizzle with oil, and bake at 392°F (200°C) for about 20 minutes.
Storage of lasagna with vegetable ragù
The lasagna keeps in the fridge for two or three days.
