Vegan bolognese lasagna

Preparation

For the Vegan Bechamel Sauce:

Pour the vegan milk into a saucepan, add ground nutmeg, and heat it until it's almost boiling.

In another saucepan, add the extra virgin olive oil and flour. Stir over low heat until it forms a smooth mixture without lumps.

Gradually add the hot milk to the flour and oil mixture, stirring constantly. Season with salt and pepper and continue stirring until the cream thickens.

For the Textured Soy Protein:

Rehydrate the textured soy protein in a bowl of lukewarm water for at least 10 minutes. After soaking, squeeze it with your hands to remove excess water. Set it aside.

Assembling the Lasagna:

Bring a large pot of salted water to a boil and cook the lasagna noodles until they're al dente. Drain them and place on a tray with paper towels.

In a baking dish, make the first layer with the Bolognese sauce. Place the lasagna noodles over the sauce to cover the entire surface.

Add a layer of the vegan bechamel sauce, sprinkle a few tablespoons of the rehydrated textured soy protein, and top with more Bolognese sauce. Continue layering in this manner until you've used all the pasta.

For the final layer, add the vegan grated cheese.

Bake in a preheated oven at 180°C (350°F) for 40 minutes in a static (non-convection) oven.