green celery stems 4 spoons
olive oil25 g
tomato paste250 g
canned Tomatoes500 ml
vegetable stock50 g
leafs of Laurel
salt, pepper and rosemaryBechamel50 g
white plain flour50 g
vegan cream200 ml
muskat, salt and white pepper
200 g vegan dry lasagne dough
Cut all the vegetables into small cubes. In a pot add olive oil and the cut vegetables, cook at medium heat for 4-5 minutes.
While the vegetables are gently cooking roughly chop the Planted pulled into cubes. Add to the pot the Planted pulled and fry, after 3-4 minutes add the tomato paste and mix till the pulled is completely covered.
Deglaze the pot with white wine and let the alcohol evaporate. Once the alcohol is evaporated add the canned tomato, the laurel’s leaves, and some rosemary. Bring the sauce to simmering point and cook at medium-low heat for 35 minutes. When cooked, set aside and allow to rest.
In a separate pot melt the margarine down, add the flour and cook while constantly mixing until golden color. Once the roux is cooked add in the same pot the mixture of almond milk and vegan cream while mixing with a whisk. Bring the mixture to simmering point and cook until the texture is thickening. Season with Muskat, salt, and white pepper.
Preheat the oven at 180°C.
Start layering the lasagne with a thin layer of Ragù and bechamel, top those two layer with the dry pasta sheets, on top of the sheets create a thick layer of ragù and top the ragù layer with another layer of bechamel. Repeat the previous step 4-5 times depending on the size of your baking tray, the last layer should be at least 2 cm under the edge of the tray.
Bake the lasagne for 30 minutes at 180°C.
Increase the temperature at 220°C and cook for 5 more minutes to create a nice crust.
Once cooked, allow the lasagne 5 minutes of resting time.